Shredded Brussels Sprouts With Bacon Onions Food

QUICK SHREDDED BRUSSELS SPROUTS WITH BACON

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.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

SHREDDED BRUSSELS SPROUTS WITH BACON

Steps:

• Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
• Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
• To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.

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.

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.

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS

Steps:

• In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
• To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
• Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.