Creamy Brussels Sprouts With Bacon Recipes

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:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

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:

• 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:

• 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:

• 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.