Brussels Beemster And Bacon Gratin Recipes

BRUSSELS SPROUTS AND BACON RECIPE

Brussels Sprouts and Bacon Recipe image

This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.

Provided by Natasha Bull

Time 30m

Number Of Ingredients 3

Ingredients

1/2 pound bacon (cut into small pieces)
2 dozen Brussels sprouts (trimmed & halved)
Salt & pepper (to taste)

Steps:

Fry the bacon in a skillet over medium-high heat until crispy.
Take the bacon out of the pan (set aside until needed) and leave the grease in there.
Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
Season with salt & pepper if needed. Serve immediately.

Nutrition Facts : Calories 285 kcal, Carbohydrate 11 g, Protein 11 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 37 mg, Sodium 404 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

QUICK BRUSSELS AND BACON

Quick Brussels and Bacon image

This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!

Provided by MARNZ01

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 6

Number Of Ingredients 4

Ingredients

6 slices bacon
½ tablespoon olive oil
3 shallots, chopped
1 (16 ounce) package frozen Brussels sprouts, thawed and halved

Steps:

Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g

BRUSSELS SPROUT AND BACON GRATIN

Brussels Sprout and Bacon Gratin image

The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12

Provided by Chicagoland Chef du

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs Brussels sprouts, outer leaves removed, ends sliced off, halved lengthwise
2 tablespoons unsalted butter, melted
1/4 lb slab bacon, cut into 1/4-inch dice, uncooked
3/4 teaspoon salt, can adjust to personal taste
fresh ground black pepper, to taste
1 cup heavy cream, PLUS
2 tablespoons heavy cream
1 1/2 cups fresh breadcrumbs, substitute 1 C dried
6 tablespoons grated parmesan cheese
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh sage, minced, substitute parsley, chives

Steps:

Preheat oven to 425°F and place rack at the highest level.
Toss Brussels sprouts with melted butter, bacon, salt and pepper.
*My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
When sprouts are ready (after 25 mins), toss with cream.
Return to the original baking dish and arrange in a single layer.
Sprinkle the topping evenly over all.
Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
Let rest 15 minutes before serving.

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