Baconandbrusselssproutshashtylerflorence Recipes

Steps:

• Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
• Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
• Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

Steps:

• Set a large skillet over medium-high heat. Add the bacon and cook until browned, 5 to 7 minutes. Turn off the heat and remove the bacon with a slotted spoon. Remove all but about 1 tablespoon pan drippings from the skillet.
• Return the skillet to medium-high heat. Add the Brussels sprouts and sprinkle liberally with salt. Cook, stirring occasionally, until well browned, about 8 minutes. Toss in the lemon juice, butter and bacon, swirling the pan constantly, while continuing to cook, 2 minutes more. Season with salt if desired before serving.

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Steps:

• Preheat oven to 400ºF and line a baking dish with foil. Spread sprouts in a single layer and drizzle oil, enough to coat them; season with salt and freshly ground black pepper. Transfer to the preheated oven and cook for 25 minutes, tossing a couple times, until golden brown.
• Meanwhile, in a large skillet over medium heat, cook bacon until crisped, about 8 minutes. Remove and place bacon on a plate lined with paper towel. Add onion to drippings (if there's not enough, add clarified butter or vegetable oil) and sauté until soft about 5 minutes. Stir in brown sugar. Add roasted sprouts and bacon; pour in lemon juice. Stir once again until ingredients are well mixed and transfer to a serving dish. Makes 4 servings.

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto 1/3 of the prepared baking sheet; sprinkle with sugar.
• Place Brussels sprouts, cut sides down, on remaining part of baking sheet; top with bacon.
• Bake 30 min., adding nuts to baking sheet after 20 min.
• Stir ingredients on baking sheet until combined; sprinkle with blue cheese.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

Steps:

• Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
• Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
• Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

Steps:

• Preheat the oven to 350 degrees. Start your bacon slowly cooking on low heat, flipping them when necessary and removing when fully cooked. Begin boiling or steaming Brussels sprouts for approximately 10 minutes.
• When the Brussels sprouts are done, cut them in half to assure they will cook evenly all the way through. In an oven-safe bowl or pan, apply a sheet of parchment paper over a sheet of foil large enough to cover your mound of Brussels sprouts. Mix together your Brussels sprouts, chopped garlic, sage, bay leaves and tablespoon olive oil, and lemon. Put on to parchment paper. Add the crumbled bacon, the butter and salt and pepper to the top before closing the foil completely over the mixture. Roast in the oven for 20 minutes.
• Right before the Brussels sprouts are ready to come out, begin to heat up the chicken stock on the stove. Remove Brussels sprouts from oven and carefully move the mixture into the boiling chicken stock. Cook on high heat, moving the mixture constantly in the pan or stirring. When done the liquid will all be absorbed and the edges will caramelize slightly. This step was done in the restaurant to reheat the already cooked Brussels sprouts so it could be used if your having a dinner party and want to reheat before the guest come over or it could be skipped but I think the chicken stock adds an important flavor element.
• Make sure all of the bay leaves, lemon slices and (if using whole leaves) sage are removed before serving.

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:

• Trim ends of Brussels sprouts and cut any large ones in half. Blanch in boiling water until tender.
• Plunge into ice water to stop the cooking and drain well.
• Meanwhile, cook bacon until crisp and drain on paper towels.
• Remove all but 2 tablespoons of bacon grease from the pan. Add onions.
• Cook until brown. Add Brussels sprouts, butter, vinegar, salt pepper and bacon. Toss until hot.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside., In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar.

Steps:

• Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
• While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.