Sauteed Brussels Sprouts Wbacon Onion Peppers Food

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

SAUTEED BRUSSELS SPROUTS W/BACON-ONION & PEPPERS

Steps:

• 1. Trim Brussels sprouts, and cut the larger ones in half for even cooking. Wash & set aside till needed.
• 2. Peel and slice onion into thick slices, cut slices in half.
• 3. Using a large skillet (I used a 16 inch) add the sliced bacon, I cut my slices in half. Cook until fat is rendered.
• 4. Cook until bacon is crisp. Remove the rind. Add to paper towel to drain excess fat. Crumble or cut into nice size pieces.
• 5. Add Brussels sprouts to the rendered bacon fat & cook for about 10 minutes.
• 6. Add sliced onion, separated in to skillet with the Brussels sprouts & minced garlic, & steak seasoning and continue to cook an additional 5 to 6 minutes.
• 7. Add the red bell pepper strips, and continue to cook an additional 5 to 6 minutes or so or until desired crispness is reached for the veggies. Add the chopped or crumbled bacon, stir to mix.
• 8. Then, Add the cooked veggies to a 9X9 size dish, then top with finely shredded cheese, while veggies are still hot.
• 9. Serve & enjoy while still hot.

SAUTéED BRUSSELS SPROUTS

Steps:

• If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
• Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
• Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
• Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.