Fried Brussels Sprouts With Bacon And Brown Butter Croutons Recipes

FRIED BRUSSELS SPROUTS

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

CRISPY PAN FRIED BRUSSEL SPROUTS RECIPE WITH BACON AND BALSAMIC VINEGAR

Steps:

• Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
• Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
• Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
• Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
• Meanwhile, chop the bacon while waiting for the sprouts to brown.
• Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
• Return chopped bacon to the pan.

PAN FRIED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.
• Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.
• Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.
• Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.
• Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.

FRIED BRUSSELS SPROUTS WITH BACON AND BROWN BUTTER CROUTONS

Steps:

• Preheat the oven to 350 degrees F. Line a plate with paper towels. Line a baking sheet with parchment paper. Fit a wire rack inside a second baking sheet.
• Slice the bacon into 1/2-inch-by-1 1/2-inch-thick strips. Place the strips into a large skillet and put over medium heat. Cook until the bacon is crisp and most of the fat has rendered, about 15 minutes. Remove the bacon with a slotted spoon to the prepared plate. Remove all but 2 tablespoons of the bacon fat from the skillet. Add the butter and cook over medium heat until the butter has browned and smells nutty, about 5 minutes. Turn off the heat.
• Add the cornbread cubes to a large bowl and drizzle the brown butter-bacon fat over top, tossing very gently to coat. Season with salt and pepper. Spread the cornbread onto the parchment-lined baking sheet and bake until browned, turning halfway, about 20 minutes. Remove from the oven and set aside to cool slightly.
• Meanwhile, heat 3 inches of oil in a Dutch oven over medium heat to 365 degrees F. Fry the Brussels sprouts in batches (use a splatter screen to shield any water from splattering) until crisp and browned, about 4 minutes. Remove to the rack-lined baking sheet and sprinkle with salt and pepper while hot. When you are finished frying the Brussels sprouts, add the sage leaves to the hot oil and fry for 2 minutes.
• Before serving, gently toss the Brussels sprouts with the cornbread croutons and 3/4 of the bacon. Plate into a large serving bowl and top with the remaining bacon, the pomegranate seeds and fried sage leaves.

BRUSSELS SPROUTS WITH BROWNED BUTTER

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

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.

BRUSSELS SPROUTS WITH CORNBREAD CROUTONS

Steps:

• Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
• Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
• Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.