BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
GRILLED BRUSSELS SPROUTS
The classic combination of Brussels sprouts and bacon gets a whole new dimension on the grill-the mixture of smoke and heat from the coals makes these extra crispy and savory.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Toss the Brussels sprouts with the butter, oil, 2 teaspoons salt and several grinds of black pepper in a medium bowl. Layer the bacon in a 24-by-12-inch grill basket in a single layer and top with the Brussels sprouts. Close the grill basket and place it on the grill over indirect heat Brussels sprouts-side down. Cover the grill and cook until the Brussels sprouts are tender and dark golden, 15 to 20 minutes. Open the grill, flip the basket so the bacon is down and move the basket to direct heat. Cook until the bacon is crisp, 2 to 3 minutes. If you want your Brussels sprouts darker, flip again and cook for another 1 to 2 minutes.
- Carefully remove the Brussels sprouts to a serving platter, crumble the bacon over the top and sprinkle with the lemon zest. Sprinkle with the red pepper flakes and Parmesan, if using.
BRUSSELS SPROUT AND BACON GRILLED CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the bacon in a large cast-iron skillet over medium heat until slightly crisp, 5 to 7 minutes. Transfer to paper towels to drain. Pour out all but 1 tablespoon drippings from the pan. Increase the heat to medium high, add the Brussels sprouts and cook, stirring, until slightly wilted, about 3 minutes. Transfer to a bowl and toss with the bacon, lemon zest, and pepper to taste. Wipe out the skillet.
- Divide half of the cheese between 2 bread slices; top with the Brussels sprout mixture, and the remaining cheese and 2 bread slices. Melt the butter in the skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
GRILL BASKET BACON-WRAPPED BRUSSELS SPROUTS
There are two key elements for success when making these irresistible little salty-sweet Brussels sprouts. First, they need to be cooked slowly over indirect heat so that the fat from the bacon can render lazily (and not cause flare-ups), crisping them to perfection. This also infuses a subtle smoky flavor that you would not otherwise get from the oven. Second, cooking them in a meatball grill basket holds the sprouts in place and keeps the bacon from shrinking too much and unraveling.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
- Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper.
- Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer's directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes.
- Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top.
- Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side.
GRILLED BRUSSELS SPROUTS
Steps:
- Heat a grill to medium.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Nutrition Facts : Calories 126 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 509 milligrams, Carbohydrate 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 2 grams
PAN ROASTED BRUSSELS SPROUTS WITH BACON
Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
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- Trim off the rough stem from Brussels sprouts. Steam Brussels for 5 minutes, remove immediately and place into an ice bath to cool.
- In a medium size bowl combine olive oil, balsamic, honey, lemon juice, Dijon, garlic, and dry rub. Whisk to incorporate and add to a 1 gallon baggie.
- Remove Brussels sprouts from ice bath, cut the Brussels in half, lengthwise, and place into the marinade for 2 to 4 hours. Remove from marinade, and then skewer.
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