Maple Bacon Braised Brussels Sprouts Recipes

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

MAPLE-BACON BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
• Roast in the preheated oven for 10 minutes. Drizzle with maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more.
• Toss Brussels sprouts mixture with bacon in a bowl.

CHARRED BRUSSELS SPROUTS WITH BACON AND MAPLE

Steps:

• Preheat the oven to 425 degrees F.
• Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
• Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
• Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
• Chop the bacon and sprinkle on top.

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

BRAISED BRUSSELS SPROUTS WITH BACON

Steps:

• Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
• Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

BACON-BRAISED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.