Brussels Sprouts With Leeks And Bacon Recipes

BRUSSELS SPROUTS WITH LEEKS

Steps:

• In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.

BRUSSELS SPROUTS CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
• Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

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 LEEKS AND BACON

Steps:

• Directions 1.Trim tough ends from Brussels sprouts and cut each sprout in half. In 12-inch skillet, place Brussels sprouts and water; cover and cook on medium 12 minutes or until tender. Drain well. Transfer to large bowl; set aside. (Brussels sprouts can be cooked up to 8 hours ahead up to this point. Cool completely, then cover and refrigerate.) 2.To same skillet, add bacon; cook on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove skillet from heat. 3.To same skillet, add sprouts, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook on medium-high 6 to 8 minutes or until Brussels sprouts are browned, stirring frequently. Remove from pan; keep warm. 4.Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand. Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well. 5.In same skillet, heat olive oil on medium until hot. Add leek, garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 12 to 14 minutes or until leek is tender and browned, stirring frequently. Add bacon, Brussels sprouts, and cider vinegar; cook 2 minutes, stirring occasionally. To serve, stir parsley into vegetables in skillet; transfer to serving bowl.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.