Pan Fried Brussels Sprouts With Bacon Food

PAN FRIED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.
• Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.
• Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.
• Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.
• Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.

BRUSSELS SPROUTS WITH BACON

Steps:

• Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.
• Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut-side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper.
• Divide the bacon-sprout mixture among 4 plates and serve immediately.

PAN-FRIED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in your preferred manner (skillet or baked in oven), let cool and crumble. Set aside.
• In a large sauté pan over medium heat, add olive oil and butter.
• Once butter is melted, add minced garlic and stir constantly for a minute until fragrant.
• Add brussels sprouts, cut side down, in a single layer. Cover and let cook for 5 minutes without stirring.
• Add crumbled bacon, stir lightly, and cover to cook another 5 minutes (without stirring) or until brussels sprouts are fork tender.
• Add salt and/or pepper to taste and serve topped with freshly grated parmesan cheese. Serve immediately and enjoy!

PAN ROASTED BRUSSELS SPROUTS WITH BACON

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.

EASY PAN FRIED BRUSSELS SPROUTS WITH BACON

Steps:

• Heat the oil in a pan (with lid) and fry the bacon lardons until crispy. Remove to a plate with a slotted spoon.
• Add the garlic and halved Brussels sprouts to the pan and fry on a high heat for 4 minutes, stirring continuously.
• Pour in 100ml water, season with salt, give it a stir, and put the lid on. Simmer on a medium heat for 3-4 minutes, then remove the lid and continue to cook until any remaining water has evaporated and the Brussels sprouts caramelise (turn the heat back up when you remove the lid!).
• Sprinkle over the crispy bacon, and drizzle with balsamic vinegar before serving.

PAN FRIED BRUSSELS SPROUTS WITH BACON

Steps:

• Chop the 6 slices of bacon into small sections, and dice the onion and garlic. Fry together until softened and the bacon begins to cook, on medium-high heat.
• Add the prepared Brussels sprouts to the pan. Pan fry the sprouts, allowing them to cook long enough to brown the sides before stirring.
• Cover the pan between stirring them to allow the Brussels to steam and soften. They should only take about 10 minutes to cook.
• Top with the pumpkin seeds or chopped pecans, stir and cook an additional 1-2 minutes.
• Season with salt and pepper to taste.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

PAN FRIED BRUSSELS SPROUTS WITH SRIRACHA, HONEY AND LIME

Steps:

• Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.
• In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
• Use a large skillet and add a generous amount of olive oil (about 1/4 cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.