Brussels Sprouts With Bacon And Pearl Onions Recipes

ROASTED BRUSSELS SPROUTS WITH BACON & ONIONS FOR TWO

Steps:

• Preheat oven to 425°F.
• Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.
• Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta); cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion; cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS

Steps:

• In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
• To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
• Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

SAUTéED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Trim away any damaged outer leaves and cut off the stems from: 1 pound Brussels sprouts.
• If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook the sprouts until tender, in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add: 1 tablespoon olive oil, 2 slices bacon, cut into 1-inch pieces.
• Cook the bacon until rendered and brown, but not crisp. Remove the bacon with a slotted spoon. To the fat in the pan, add: 1 small onion, diced, 2 thyme or savory sprigs.
• Cook the onion until soft but not browned. Season with: Salt, A squeeze of lemon juice (optional).
• Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed.
• Omit the bacon.
• A minute before adding the sprouts, add 2 finely chopped garlic cloves to the onions.
• Toss the finished sprouts with a spoonful of chopped fresh thyme leaves.
• This same dish can be made with Brussels sprouts leaves. Cut out the stems from the sprouts and separate them into their leaves. Thinly slice the compact centers. Don't boil the leaves. Add them after the onions are cooked and salted. Cook for 2 minutes. Pour in chicken broth to a depth of about 1/4 inch, cover the pan, and cook at a simmer until the leaves are tender, about 10 to 15 minutes.