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.
STEAMED BRUSSELS SPROUTS AND BACON
Steps:
- Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
- Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
- Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
- Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
- Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.
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.
SOUTHERN-STYLE BRUSSELS SPROUTS WITH LARDONS
Creamy, Southern, fragrant Brussels sprouts with bacon, ya'll!
Provided by Chef Nastay Nate
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
- Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
- Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
- Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
- While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
- Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 35.5 g, Cholesterol 27.3 mg, Fat 13.7 g, Fiber 9.4 g, Protein 16.3 g, SaturatedFat 4 g, Sodium 835.1 mg, Sugar 7.2 g
ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS
Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons - great for a roast with all the trimmings.
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
- Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BRUSSELS SPROUTS LARDONS
It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.
Provided by Battle in Seattle
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan.
- Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock.
- Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water.
- Return the bacon to the pan, heat through, season to taste, and serve.
Nutrition Facts : Calories 247.8, Fat 14.5, SaturatedFat 3.8, Cholesterol 14.9, Sodium 501.8, Carbohydrate 25.2, Fiber 3.8, Sugar 13.8, Protein 7.5
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