Sweet Spicy Brussel Sprouts With Bacon Food

SPICY BRUSSELS SPROUTS WITH BACON

Spicy Brussels Sprouts with Bacon image

Roasted Brussels sprouts with bacon and a yummy, sweet and spicy sauce.

Provided by Amy R

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

4 thick-cut bacon strips, diced
1 (12 ounce) package fresh Brussels sprouts, trimmed and halved
¼ cup Cajun mustard
2 tablespoons maple syrup
1 teaspoon sriracha sauce, or more to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
Add Brussels sprouts to the same skillet. Cook over medium-high heat for 1 to 2 minutes.
Transfer skillet to the preheated oven. Bake until Brussels sprouts soften, about 20 minutes. Remove skillet carefully from the oven and stir in bacon. Continue baking until crispy, about 10 minutes more.
Mix mustard, maple syrup, and sriracha sauce together in a small bowl. Pour over Brussels sprouts-bacon mixture; stir to combine. Season with salt and pepper. Serve hot.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 16.3 g, Cholesterol 14.3 mg, Fat 6.7 g, Fiber 4.1 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 593.2 mg, Sugar 8.3 g

SWEET AND SPICY BRUSSELS SPROUTS

Sweet and Spicy Brussels Sprouts image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons white wine vinegar
3 tablespoons honey
1 cup chicken stock
1 fresh bay leaf
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 teaspoons mustard seed
1/4 teaspoon turmeric
2 tubs Brussels sprouts (about 2 pounds)
2 tablespoons celery salt
Black pepper

Steps:

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

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