Shredded Brussels Sprouts With Bacon Recipes

Steps:

• Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
• Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
• To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

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:

• Lay out stips of bacon on a clean cutting board or other clean flat surface.
• Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper.
• Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
• Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
• Bake at 350˚F (180˚C) for 20-25 minutes or until bacon is done and thoroughly cooked.
• Remove from baking tray and place on paper towels to remove excess bacon fat.
• Enjoy!

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Steps:

• Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
• Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
• Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
• Stir in vinegar and top with the crumbled bacon.

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:

• Heat oil in a skillet over medium heat. Add Brussels sprouts to the hot oil, cover, and cook for 5 minutes. Add apricots and saute until sprouts are cooked but still firm and bright green, about 5 more minutes. Stir in bacon just before serving.