Brussel Sprouts With Mushrooms And Bacon Recipes

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:

• 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:

• 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:

• Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

Steps:

• Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• Preheat oven to 475 degrees F (245 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
• While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

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.