BRILLIANT BRUSSELS
I know sprouts can be divisive, but this recipe is so delicious. Chestnuts give it a holiday vibe. If there's anyone roasting them in your town, buy theirs! You can do this on the day, or on Christmas Eve.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Vegetables Christmas British Vegetable sides
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Peel and chop the onions, then pick and finely chop the sage leaves.
- Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
- Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
- Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
- Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
- Boil for 5 minutes, or until just tender but with a little bite. Taste to check - they should be slightly undercooked.
- Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
- Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.
Nutrition Facts : Calories 126 calories, Fat 6.8 g fat, SaturatedFat 2.7 g saturated fat, Protein 4.8 g protein, Carbohydrate 12 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.4 g salt, Fiber 4.5 g fibre
BRUSSELS SPROUTS AND BACON RECIPE
This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.
Provided by Natasha Bull
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Fry the bacon in a skillet over medium-high heat until crispy.
- Take the bacon out of the pan (set aside until needed) and leave the grease in there.
- Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
- Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
- Season with salt & pepper if needed. Serve immediately.
Nutrition Facts : Calories 285 kcal, Carbohydrate 11 g, Protein 11 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 37 mg, Sodium 404 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
QUICK BRUSSELS AND BACON
This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!
Provided by MARNZ01
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g
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.
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.
QUICK SHREDDED BRUSSELS SPROUTS WITH BACON
These shredded Brussels sprouts cook quickly, and they get fabulous flavors from bacon, garlic, and a little lemon juice.
Provided by Diana Rattray
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.
- Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain; crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.
- Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
- Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.
Nutrition Facts : Calories 109 kcal, Carbohydrate 12 g, Cholesterol 11 mg, Fiber 4 g, Protein 7 g, SaturatedFat 2 g, Sodium 367 mg, Sugar 3 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRUSSELS SPROUT AND BACON PIZZA
Brussels Sprout and Bacon Pizza is a match made in heaven and a FOUR INGREDIENT recipe! A white pie with seared brussels sprouts, crunchy bacon, and mozzarella cheese baked on a cast iron pizza pan until bubbly with a whole wheat crust. YUM.
Provided by Elizabeth Lindemann
Categories Pizza
Time 30m
Number Of Ingredients 7
Steps:
- Let pizza dough come to room temperature for at least 20 minutes.
- Place cast iron pizza pan (or baking stone/sheet) in oven and preheat to 500 degrees F.
- In a cast iron or other heavy skillet, cook the four slices of bacon over medium high heat until crispy. Remove and place on paper towels to drain. Chop roughly when cooled.
- Add the 8 oz. brussels sprouts and salt and pepper to taste to the skillet (in the bacon grease) and cook over medium-high heat until seared and tender (about 5-7 minutes).
- Meanwhile, roll out pizza dough on a floured pizza paddle. Drizzle top of crust with 2 tablespoons of olive oil. Remove pizza pan or stone from the oven and slide the crust from the pizza paddle (carefully!) on top.
- Mix together 1/2 of the mozzarella, the chopped bacon, and cooked brussels sprouts in a small bowl. Spread on top of crust. Top with remaining mozzarella.
- Place pizza in oven and cook for another 7-10 minutes at 500 degrees, or until cheese is melted and beginning to brown.
- Slice and serve!
Nutrition Facts : Calories 554 kcal, Carbohydrate 48 g, Protein 24 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 927 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
BACON AND BRUSSELS SPROUTS WITH BOWTIE PASTA
This is easy and even better? SO so so delicious. I'm happy just putting the pan in front of me for dinner. :)
Provided by Barb
Categories All Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. While the water is heating, prep the bacon and Brussels sprouts. Cook the pasta until it is tender but still a bit firm, about 12 minutes.
- While the pasta is cooking, warm a large skillet over medium-high heat. Add the bacon and let it cook for 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate. Drain the grease, leaving a teaspoon or so of grease in the skillet.
- Place the skillet back over medium-high heat. Scoop 1/2 cup of pasta water out of the boiling pasta pot and carefully pour into the hot skillet. Use a flat spatula to scrape up the brown bits and deglaze the pan. Add the cream, salt and pepper to the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 1-2 minutes, until it thickens slightly. If the pasta hasn't finished cooking yet, move the sauce off the heat until the pasta finishes.
- Drain pasta well and add it to the skillet with the sauce, stirring to coat well. Add the Brussels sprouts and bacon to the skillet with pasta and stir to combine. Taste and adjust salt, if needed. Sprinkle with cheese before serving, if desired. Enjoy!
Nutrition Facts : ServingSize 1 grams
ROASTED BRUSSELS SPROUTS WITH BACON & ONIONS FOR TWO
Hearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two. A sweet balsamic glaze makes a nice complement drizzled over the top, but it's not necessary to enjoy this classic combo. For a twist on this recipe, try swapping pancetta for the bacon. If you want to have leftovers, this recipe is easily doubled.
Provided by Hilary Meyer
Categories Thanksgiving Vegetable Side Dish Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.
- Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta); cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion; cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.
Nutrition Facts : Calories 178 calories, Carbohydrate 12 g, Cholesterol 9 mg, Fat 13 g, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 307 mg, Sugar 4 g
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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- Finely dice the onion. Trim the stems of the brussels sprouts if needed and peel any wilted or damaged leaves off. Then cut each in half. If a brussels sprout is much larger than the others, you can quarter it so that all pieces are roughly the same size.
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- To begin, trim the stem ends off of your Brussels sprouts and cut them in half. Wash them and leave them in a colander to drip dry for a bit.
- Saute the diced bacon in a large skillet (preferably cast iron) over medium heat until it is nice and crispy.
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