Bacon Brussels Sprouts Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.
• Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut-side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper.
• Divide the bacon-sprout mixture among 4 plates and serve immediately.

Steps:

• Preheat oven to 400 degrees. Microwave 10 bacon slices in batches, between paper towels at HIGH for 1 1/2 minutes. Cut slices in half crosswise.
• Wrap bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard.
• Creamy Mustard Sauce: Stir together all ingredients. Makes 1/2 cup.

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
• Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.

Steps:

• Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
• Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.

Steps:

• Dice bacon strips and fry until crispy. Reserve 2 tablespoons of the bacon fat in the pan.
• Cut brussel sprouts in half and saute in the bacon fat until tender.
• Reduce heat and add vinegar.
• Toss to coat and taste for seasoning.
• Add salt and pepper to taste.
• Sprinkle bacon bits on top before serving.
• Enjoy!

Steps:

• Add sprouts to boiling water (with decent amount of salt). Boil no longer than three minutes. Remove from pan, draining thoroughly (save 2 tablespoons of the water).
• Fry bacon until desired crispiness; remove from grease. You may either cut or crumble bacon. Discard half of grease, leaving the rest in the frying pan.
• Add sprouts and bacon to the bacon grease; use a spatula to fold in, coating the sprouts and bacon into the grease for two minutes.
• Add sour cream and reserved water; reduce heat to medium and continue to stir for 2-3 minutes. Place in serving bowl, sprinkle with salt and pepper, serving immediately.

Steps:

• Heat oven to 350 degrees. Remove any discolored outer leaves and trim stem portion of brussels sprouts. In a 3-quart saucepan, place brussels sprouts; add enough water just to cover. Heat to boiling; boil 6-8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in a 10-inch skillet, cook bacon over medium heat, stirring occassionally, until crisp. Remove bacon and drain on paper towels; set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2-3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well-blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat and stir in Parmesan cheese.
• Pour sauce over brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25-30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly. Serve right away.

Steps:

• In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
• Remove the softened vegetables from the pan and set aside.
• Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
• Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
• Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

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.

Steps:

• Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
• Score an"X" on the bottom of each sprout to allow the bitterness to escape.
• Steam Cook or boil sprouts until tender crisp.
• Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
• Combine all in casserole dish and toss to coat.
• Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.