Roasted Brussels Sprouts With Bacon Onions For Two Food

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 & ONIONS FOR TWO

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.

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.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON

Steps:

• 1. Trim sprouts and halve length wise. Quarter mushrooms.
• 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
• 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
• 4. Serve immediately.

ROASTED BRUSSELS SPROUTS W/ BACON & SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• Cut ends off of brussels sprouts and remove any damaged outer leaves. Cut sprouts in half and mix in a large bowl with 3 TB olive oil, salt, and pepper. Set aside.
• Caramelize onions, shallots, and garlic on the stovetop with 1/2 TB olive oil. Add Bacon and cook for one more minute (I use the precooked Real Bacon Pieces you can buy at the supermarket).
• Add Caramelized onion mixture to bowl of sprouts and stir well to mix.
• Evenly distribute mixture on a sheet pan and roast for 35-40 minutes. Sprouts should be browned on the outside, but easily pierced with a fork.

BRUSSELS SPROUTS WITH BACON & ONIONS

Steps:

• Preheat oven to 400ºF and line a baking dish with foil. Spread sprouts in a single layer and drizzle oil, enough to coat them; season with salt and freshly ground black pepper. Transfer to the preheated oven and cook for 25 minutes, tossing a couple times, until golden brown.
• Meanwhile, in a large skillet over medium heat, cook bacon until crisped, about 8 minutes. Remove and place bacon on a plate lined with paper towel. Add onion to drippings (if there's not enough, add clarified butter or vegetable oil) and sauté until soft about 5 minutes. Stir in brown sugar. Add roasted sprouts and bacon; pour in lemon juice. Stir once again until ingredients are well mixed and transfer to a serving dish. Makes 4 servings.

ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS

Steps:

• Preheat oven to 175 Celcius.
• Trim the sprouts, remove dead leaves, cut in half.
• Toss sprouts with olive oil (about 1 T).
• Roast in oven for about 25 minutes. Stir occasionally.
• Meanwhile, in a large pan, saute the bacon til crisp.
• Keep 1 T of bacon grease, discard the rest.
• Add the mustard seeds to med-high pan until they start to pop.
• Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
• Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
• Remove from heat. Stir in the mustard.
• Add the bacon.
• Add the sprouts.
• Stir together.
• Add salt to taste. (May not be necessary depending on the bacon.

ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS

Steps:

• 1.Preheat oven to 425 degrees.
• 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
• 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
• 4.Add shallots and sauté for about 5 minutes.
• 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
• 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
• 7.Remove from oven and add butter and bacon, toss to combine.
• 8.Salt and pepper to taste.

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.

SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
• Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
• Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
• Stir in vinegar and top with the crumbled bacon.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Toss sprouts with olive oil, salt and garlic.
• Roast in baking pan until tender, about 20 minutes.
• Meanwhile, toast pine nuts in skillet. Set aside.
• In same pan, cook bacon until crispy. Remove from pan and set aside.
• Toss the roasted pine nuts and bacon with sprouts, roast for a few more minutes or until heated through.