Brussel Sprouts With Bacon Recipes

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 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:

• 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.

Steps:

• Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and 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 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:

• Trim stems and any yellow leaves from Brussels sprouts.
• Cut each sprout vertically into quarters; set aside.
• In 12-inch skillet, cook bacon over medium heat until browned, stirring frequently.
• With slotted spoon, transfer bacon pieces to paper towels to drain; reserve bacon fat.
• If necessary, add vegetable oil to bacon fat in skillet to equal 2 tablespoons total fat; heat over medium heat until hot.
• Add onion and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally.
• Increase heat to medium-high; add Brussels sprouts and 1/4 cup water, and cook 6 to 8 minutes, until sprouts are browned, stirring occasionally.
• Reduce heat to medium-low; add frozen peas, salt, pepper, and 1/4 cup water, and cook, covered, 12 minutes or until sprouts are tender.
• Stir in bacon.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Steps:

• Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
• Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5-8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4-5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
• Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).
• Do Ahead
• Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.

Steps:

• Wash and trim Brussels sprouts.
• With tip of knife, cut an X in base of each.
• Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat.
• Reduce heat; simmer 8 to 10 minutes or until tender.
• Meanwhile, cook bacon until crisp in medium skillet.
• Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool.
• Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
• In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
• Gradually stir into bacon drippings mixture.
• Drain Brussels sprouts; place in serving bowl.
• Add hot bacon dressing mixture; toss gently.
• Crumble bacon over Brussels sprouts.
• Sprinkle with pecans.
• If desired, add salt to taste.

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 375 degrees F.
• Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
• Cook the bacon, shallots, cranberries and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp, shallots are translucent, and walnuts are toasted, about 4 minutes. Transfer the mixture with a slotted spoon to a bowl and set aside.
• Add the Brussels sprouts to the skillet with the bacon drippings and season with salt and pepper, toss until sprouts are coated. If necessary, add a shot of olive oil to make sure the sprouts are coated.
• Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon mixture and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. The time may vary based on the size of your sprouts, please watch then carefully. When done, they should be tender and golden brown.
• Before serving, top with crumbled Gorgonzola cheese (optional).

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Steps:

• 1. Trim sprouts and halve length wise. Quarter mushrooms.
• 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
• 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
• 4. Serve immediately.

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:

• Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
• Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
• Add the sprouts and cook for a further 2-3 minutes, stirring.
• Allow to cool for a few minutes and then add the cream and lemon zest.
• Return to the heat and cook for 4 minutes until the cream has reduced.
• Season with salt and pepper and add a dash of lemon juice. Serve immediately.

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.

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:

• Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.

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.