CRISPY BACON FAT BRUSSELS SPROUTS
Some Brussels sprouts recipes call for bacon, but here's a little secret: Bacon fat will give you the same subtle bacon-y flavor. Just make sure you strain it through a coffee filter or something similar to remove any stray bits (which will burn.) This simple technique for cooking Brussels sprouts yields the crispiest results imaginable and--bonus--it's mostly hands-off.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
- Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.
PENNE WITH BRUSSELS SPROUTS, CHILE AND PANCETTA
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile. The raw brussels are then added to the pan. A splash of lemon juice at the end is a bright touch. Within 30 minutes, dinner is ready. Vary this recipe at will - use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a satisfying vegetarian main course. Use a knife or a food processor (fitted with the slicing blade) to cut the brussels. A mandoline works too but isn't necessary, because the brussels don't need to be paper thin, or uniform in size. These are unfussy slices you can do by hand.
Provided by Melissa Clark
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
- Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
- Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 12 grams, Carbohydrate 100 grams, Fat 23 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC BRUSSELS SPROUTS WITH CRISPY BACON
Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you prefer.
Provided by smokey14903
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
- Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
- Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 11.1 g, Cholesterol 19.1 mg, Fat 9.1 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 430.5 mg, Sugar 2.6 g
BRUSSELS SPROUTS WITH BACON AND HERBS
Provided by Food Network
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat.
- Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.
PENNE WITH BRUSSELS SPROUTS AND CRISP BACON
Make and share this Penne With Brussels Sprouts and Crisp Bacon recipe from Food.com.
Provided by quotFoodThe Way To
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain well.
- Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
- Steam Brussels Sprouts, covered, 7 minutes or until tender;drain and sprinkle with salt.
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoons drippings in pan; crumble bacon and set aside.
- Add Brussels Sprouts to the bacon drippings in pan; saute 5 minutes or until lightly browned.
- Stir in cooked pasta; cover mixture and keep warm.
- Combine milk, flour, and broth, stirring well with a whisk.
- Melt butter in a medium saucepan over medium heat.
- Gradually add milk mixture; stirring constantly with a whisk until well blended.
- Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
- Pour sauce over pasta mixture, tossing to coat.
- Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.
Nutrition Facts : Calories 340.2, Fat 9.4, SaturatedFat 4.1, Cholesterol 18, Sodium 582, Carbohydrate 52.5, Fiber 7.4, Sugar 0.9, Protein 12.9
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