Baked Feta And Bacon Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH BACON

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.

BRUSSELS SPROUTS WITH 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.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

BAKED FETA AND BACON BRUSSELS SPROUTS

Steps:

• Parboil brussels sprouts until slightly tender.
• Drain and cool.
• Hollow out core enough to put a piece of cheese in, but not enough to cause to fall apart.
• Drain upside down on paper towel.
• Stuff a piece of feta or blue cheese in hollow.
• Trim bacon to get most fat off, use mostly the lean meat.
• Wrap piece of bacon around sprout until just overlaps and secure with a toothpick.
• Bake at 400 for 30 minutes.
• Right out of the oven sprinkle with some coarse salt.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

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.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & FETA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
• Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
• Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
• Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.