Pan Fried Brussels Sprouts Food

FRIED BRUSSELS SPROUTS

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

PAN-FRIED BRUSSEL SPROUTS WITH BACON AND PARMESAN

Steps:

• Wash the brussels sprouts and cut them in half.
• In a pan, add the bacon lardons and fry until brown.
• Remove from the pan and set aside.
• In the same pan, add the oil and brussels sprouts and leave to cook for 2-3 minutes, shaking the pan now and then.
• Add the garlic and half of the water, place a lid on and leave to cook on a medium heat until the water evaporates, that should take 1-2 minutes.
• If the brussels sprouts are not tender enough at this point, add the remaining water, and cook again with the lid on; once the vater evaporates, the sprouts are tender, and slightly caramelised on the edges.
• Add the cooked bacon, and parmesan, and remove from the heat.

PAN-FRIED BALSAMIC GLAZED BRUSSELS SPROUTS

Steps:

• Rinse and cut the stems off the Brussels sprouts. Remove any extra leaves that fall off. Cut in half.
• Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts. Saute for 5 minutes without touching the sprouts. Toss the sprouts in the pan and cook an additional 5 minutes.
• Add the balsamic and sugar to a bowl and stir to combine. Add the mixture to the pan.
• Toss to coat. Cook for 1 minute. Toss again. Repeat. Once the glaze has thickened, remove from heat.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Trim the brussel sprouts, remove dry leaves, and slice lengthwise.
• Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
• Place the brussel sprouts in a single layer cut side down. Fry for about 4 minutes, just until golden color appears.
• Season with salt and pepper. Add the vegetable broth and cover with a tight lid. Cook with the lid on for about 4-5 minutes, or just until the liquid disappears.
• Stir and taste for salt. Cook for another minute. Serve.

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.

CRISPY PAN FRIED BRUSSEL SPROUTS RECIPE WITH BACON AND BALSAMIC VINEGAR

Steps:

• Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
• Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
• Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
• Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
• Meanwhile, chop the bacon while waiting for the sprouts to brown.
• Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
• Return chopped bacon to the pan.

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.

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-FRIED SPROUTS & CRUNCHY CHORIZO CRUMBS

Steps:

• Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
• Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.

PAN FRIED BRUSSEL SPROUTS WITH PANCETTA

Steps:

• Wash and trim Brussels sprouts. Slice in half, lengthwise.
• Heat oil in cast iron pan over medium/high heat. Add sprouts to pan. Cook, toss occasionally, for 10-12 minutes. (reduce heat if sprouts begin to get dark too quickly)
• Add pancetta to pan and cook 1-2 minutes while stirring.
• Salt/pepper to taste.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

BRUSSEL SPROUTS FRIED IN BUTTER

Steps:

• Clean and half the brussel sprouts.
• Heat up your pan on medium - hot heat. Add butter and garlic. Once garlic butter starts to sizzle, add your Brussel sprouts.
• Turn down to medium heat and stir/shake the Brussel sprouts around in the pan until golden and slightly soft. This is a bit of a slow process and takes around 15 min to get them perfect. If you don't have the time to stand by the stove, then just caramelise for around 5 min until golden and pop into a hot oven for around 10 minutes to finish off cooking.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.