Lemon Bacon Roasted Brussels Sprouts Food

BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

LEMON BACON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 °F.
• Toss the first four ingredients together and spread out over a large baking sheet.
• Bake in the oven until the Brussel sprouts are crispy and browned on the outside.
• Remove and garnish with Parmesan, salt and pepper.
• Serve and enjoy!

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

ROASTED BRUSSELS SPROUTS WITH BACON AND LEMON

Steps:

• Preheat oven to 400 degrees.
• Cut the brussels sprouts down to the root end, but do not cut completely in half.
• Cut the lemon in half lengthwise then thinly slice crosswise.
• Heat salted water to boiling and cook the brussel sprouts until they are crisp-tender, approximately 5 minutes. Drain.
• Arrange the brussels sprouts singly on a rimmed baking sheet. Sprinkle and lemon slices and bacon, salt and pepper; stirring to combine.
• Roast the brussels sprouts until tender and beginning to turn brown. Stir the brussel sprouts every 10 minutes; about 30 mintutes total roasting time.
• Transfer to serving platter and serve hot.

ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON

Steps:

• Preheat oven to 400°F.
• Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes; drain.
• Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt and pepper; stir.
• Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes.
• Transfer to bowl and serve.

INSTANT POT BACON LEMON BRUSSELS SPROUTS

Steps:

• Place a steamer basket inside of a 6-quart or larger Instant Pot. Pour in the water and then add the Brussels sprouts. Lock the lid and make sure the vent is set to seal. Cook on high pressure for 2 minutes. Once done, manually release the pressure until all the steam has been released and the lid has unlocked. If you allow the pressure to release naturally, the sprouts will become mushy.
• Carefully open the lid, remove the steamer basket with the sprouts and set aside. Drain the liquid from the inner bowl and return to the pressure cooker. Press the sauté function and add the bacon. Cook, stirring often, until the bacon has browned. Stir in the shallots and garlic and cook for 1 to 2 minutes, or until softened. Add the Brussels sprouts and sauté for a minute longer. Season the sprouts with lemon juice, salt and black pepper. Turn off the machine and serve immediately.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON

Steps:

• Slice the bottoms off the sprouts and remove the outer layers.
• Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
• Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
• Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
• When the sprouts are cooked, drain and place in a serving bowl.
• Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
• NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

LEMON-DIJON ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
• Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
• Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
• Serve hot or cold.