PAN ROASTED BRUSSELS SPROUTS WITH BACON
Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
BRUSSEL SPROUTS AND CHEDDAR CHEESE BAKE (EMERIL) RECIPE
Provided by pmfox
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 mins. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add onion to the pan and cook for 4 mins or until wilted and beginning to carmelize. Add the garlic to the pan and cook for another 2 mins, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with bacon. Add 1 1/2 TBSP of butter to the pan along with half the Brussels sprouts and 1/2 tsp thyme. Cook the sprouts for 2 to 3 mins on on side until they begin to brown. Add 1/2 the chicken stock, 1/4 tsp cayenne pepper, 1/8 tsp salt, 1/8 tsp pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to bowl with bacon and onions. Add remaining 1 1/2 TBSP of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 tsp salt, and 1/8 tsp pepper. Toss all of the Brussels Sprouts with the bacon and onions. Pour the mixture into a 10 x 6 baking dish. Sprinkle the top of the dish with the cheese and bake for 20 mins, or until the cheese is melted and beginning to brown on top. Serve immediately.
EMERIL'S BACON BRUSSELS SPROUTS
Make and share this Emeril's Bacon Brussels Sprouts recipe from Food.com.
Provided by Spongebob Chefpants
Categories Vegetable
Time 35m
Yield 1 pan brussels sprouts, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
- Remove the softened vegetables from the pan and set aside.
- Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
- Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
- Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
Nutrition Facts : Calories 491.2, Fat 39.5, SaturatedFat 13, Cholesterol 57.8, Sodium 758.3, Carbohydrate 21.2, Fiber 6.5, Sugar 5.2, Protein 16.3
GARLIC PARMESAN BACON BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, bacon, salt, pepper, apple cider vinegar, brown sugar, garlic, fresh chive
Provided by Kathryn Aubin
Categories Sides
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C)
- Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated.
- Cook until the bottom of the Brussel sprouts begin to brown on the bottom.
- Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so.
- Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes.
- Sprinkle with additional bacon and chives then serve.
- Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 22 grams, Sugar 4 grams
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- Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
- Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
- Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.
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