CIDER-GLAZED BRUSSELS SPROUTS
Introduce your diners to Cider-Glazed Brussels Sprouts. Cook these glazed Brussels sprouts in apple cider and serve them with bacon and almonds. These Cider-Glazed Brussels Sprouts will make everyone a fan!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
- Spoon Brussels sprouts into serving bowl; top with nuts.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
GLAZED BRUSSELS SPROUTS WITH BACON
Enjoy Brussels sprouts with bacon in the deliciously simple skillet side. Our Glazed Brussels Sprouts with Bacon recipe will knock their socks off!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF.
- Cook and stir bacon in large cast-iron skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add butter, shallots and Brussels sprouts to reserved drippings; stir. Place skillet in oven.
- Roast vegetables 20 min. or until golden brown. Meanwhile, mix all remaining ingredients except nuts until blended.
- Pour apple cider mixture over vegetables; stir. Roast 10 min. or until glaze is cooked off, stirring occasionally.
- Add bacon to roasted vegetables; stir. Spoon into serving bowl; top with nuts.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
- Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.
CIDER-GLAZED BRUSSELS SPROUTS AND BACON
If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp.
Provided by Eric R.
Categories < 60 Mins
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
- Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
- Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
- Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
- When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.
Nutrition Facts : Calories 392.4, Fat 31.4, SaturatedFat 9.4, Cholesterol 38.6, Sodium 802.9, Carbohydrate 19.3, Fiber 4.4, Sugar 9.6, Protein 10.9
BRUSSELS SPROUTS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 252 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 27 milligrams, Sodium 734 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 15 grams, Sugar 4 grams
CIDER-GLAZED BRUSSELS SPROUTS
Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you're making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.
Provided by Lidey Heuck
Categories easy, vegetables, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.
CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER
This a sweet and slightly smoky Brussels sprout recipe that's great for Thanksgiving, or any time they are in season.
Provided by Spice Boy
Categories Vegetable
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
- Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
- Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
- When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
- Taste for salt level and season with salt and pepper. Add more sugar if desired.
- Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
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