Brussels Sprouts Lardons Recipes

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BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

If you're using pancetta, ask your butcher to cut it into 1/4-inch-thick slices. If you're using bacon, it will cook much more quickly.

Categories     lardons     Bacon     Brussels sprouts     side dish     pancetta     raisins     Thanksgiving     holiday recipe

Time 55m

Yield 12

Number Of Ingredients 7

1/4 c. olive oil
12 oz. pancetta or thick-cut bacon
3 lb. Brussels sprouts
Kosher salt
pepper
1 1/2 c. golden raisins
2 1/2 c. chicken stock or broth

Steps:

  • In 8-quart saucepot, heat oil on medium. Add pancetta and cook 15 to 18 minutes or until fat is rendered and pancetta is golden brown and crisp, stirring frequently. With a slotted spoon, transfer pancetta to paper a towel-lined plate. Increase heat to high.
  • To saucepot, add Brussels sprouts and 1 1/2 teaspoons each salt and freshly ground black pepper. Cook 5 to 7 minutes or until lightly browned, stirring occasionally.
  • Add raisins and chicken stock. Reduce heat to maintain simmer; cook 8 to 10 minutes or until sprouts are tender when pierced with knife, stirring occasionally. Stir in pancetta and serve.

Nutrition Facts : Calories 250 calories

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

Copyright 2004, Barefoot in Paris. These are really very good. Update 11/28/2207: it is possible that the chicken broth may not be necessary! It could be enough with cooking them 5 minutes and browning them that they are done - pierce them to see if they are tender. Just add the raisins when browning the brussel sprouts. Update 01/20/2009: I also forgot to mention that I have made these with turkey bacon and they were just as delicious as with the other bacon!! ;)

Provided by Manami

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
6 ounces bacon or 6 ounces turkey bacon, 1/4-inch dice
1 1/2 lbs Brussels sprouts, trimmed & cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup raisins
1 3/4 cups low sodium chicken broth (if needed) (optional)

Steps:

  • Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
  • Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
  • Remove to a plate lined with paper towels.
  • Add the Brussel sprouts, salt, and pepper to the fat in the pan and sauté over medium-heat for about 5 minutes, until lightly browned.
  • Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
  • If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.

Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 244.1, Carbohydrate 22.6, Fiber 3.7, Sugar 12.7, Protein 3.5

SOUTHERN-STYLE BRUSSELS SPROUTS WITH LARDONS



Southern-Style Brussels Sprouts with Lardons image

Creamy, Southern, fragrant Brussels sprouts with bacon, ya'll!

Provided by Chef Nastay Nate

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 7

1 pound thick-cut smoked bacon
1 tablespoon olive oil
1 ½ pounds Brussels sprouts, trimmed and halved
salt and ground black pepper to taste
2 large sweet yellow onions, sliced
1 (15 ounce) can cream-style corn
5 sprigs fresh thyme, stemmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
  • Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
  • Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
  • Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
  • While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
  • Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 35.5 g, Cholesterol 27.3 mg, Fat 13.7 g, Fiber 9.4 g, Protein 16.3 g, SaturatedFat 4 g, Sodium 835.1 mg, Sugar 7.2 g

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.

Provided by Battle in Seattle

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
4 ounces thick-cut bacon (1/4-inch dice, can substitute pancetta)
1 1/2 lbs Brussels sprouts, trimmed and cut in half through stem
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup golden raisin
1 3/4 cups chicken stock

Steps:

  • Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan.
  • Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock.
  • Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water.
  • Return the bacon to the pan, heat through, season to taste, and serve.

Nutrition Facts : Calories 247.8, Fat 14.5, SaturatedFat 3.8, Cholesterol 14.9, Sodium 501.8, Carbohydrate 25.2, Fiber 3.8, Sugar 13.8, Protein 7.5

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