Brussels Sprouts With Bacon Garlic Recipes

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. Dutch oven or stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels., Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.

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:

• Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
• In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

Steps:

• Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
• In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

Steps:

• Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
• Heat the olive oil and melt the butter into it.
• Add the shallots, garlic and bacon.
• Cook for 3-4 mins until the shallot is softened.
• Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

Steps:

• Place bacon into a large cast iron skillet over medium heat and cook until fully browned, 7 to 10 minutes. Remove bacon to a paper towel-lined plate, but leave the bacon grease. Chop bacon when cool enough to handle.
• Add 1/4 cup butter and black garlic clove to the bacon grease. Mash the black garlic thoroughly, then cook and stir until fragrant, 1 to 2 minutes. Add Brussels sprouts and remaining butter; season with salt and pepper. Cook, stirring only a couple of times, until sprouts are browned and tender, 5 to 7 minutes.
• Remove from heat and add bacon and Parmesan cheese; stir until heated through and cheese is melted. Place into serving dish and cover with a lid if not serving immediately.

Steps:

• Preheat oven to 400°F (200°C)
• Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated.
• Cook until the bottom of the Brussel sprouts begin to brown on the bottom.
• Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so.
• Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes.
• Sprinkle with additional bacon and chives then serve.
• Enjoy!

Steps:

• While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan.
• Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.
• Cook for just a few minutes on medium heat, until brussels start to get tender.
• Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
• Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
• When they are heated through, mix everything together and enjoy!