BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
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.
BRUSSELS SPROUTS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
- Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Nutrition Facts : Calories 252 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 27 milligrams, Sodium 734 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 15 grams, Sugar 4 grams
STEAMED BRUSSELS SPROUTS
Get these easy Brussels sprouts on the table in just 15 minutes.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Remove and discard any loose or discolored leaves from the Brussels sprouts. Trim the stems flush with the bottom of the sprouts and cut each sprout in half.
- Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the Brussels sprouts in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 8 to 10 minutes depending on the size of the Brussels sprouts. Transfer the sprouts to a plate, sprinkle with black pepper and serve.
QUICK BRUSSELS AND BACON
This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!
Provided by MARNZ01
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g
STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER
I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.
Provided by Velouria
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
- Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
- Melt butter in a large skillet over medium-high heat.
- Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
- Squeeze the juice from the lemon halves into the pan and add the zest.
- Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.
DECADENT BRUSSELS SPROUTS WITH BACON
These are the best tasting Brussels Sprouts I've ever had. The flavors merge together perfectly. I challenge a Brussels sprouts hater to try these and not change their mind. It's not a quick recipe, but you won't regret the time put into it. This is a recipe that I got from Diners Drive-ins and Dives from an episode in San Jose CA. The recipe was posted incorrectly on the food network website, so I'm posting it here from memory, with alterations to the amount since it was being made in bulk for a restaurant.
Provided by OwlMonkey
Categories Vegetable
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Start your bacon slowly cooking on low heat, flipping them when necessary and removing when fully cooked. Begin boiling or steaming Brussels sprouts for approximately 10 minutes.
- When the Brussels sprouts are done, cut them in half to assure they will cook evenly all the way through. In an oven-safe bowl or pan, apply a sheet of parchment paper over a sheet of foil large enough to cover your mound of Brussels sprouts. Mix together your Brussels sprouts, chopped garlic, sage, bay leaves and tablespoon olive oil, and lemon. Put on to parchment paper. Add the crumbled bacon, the butter and salt and pepper to the top before closing the foil completely over the mixture. Roast in the oven for 20 minutes.
- Right before the Brussels sprouts are ready to come out, begin to heat up the chicken stock on the stove. Remove Brussels sprouts from oven and carefully move the mixture into the boiling chicken stock. Cook on high heat, moving the mixture constantly in the pan or stirring. When done the liquid will all be absorbed and the edges will caramelize slightly. This step was done in the restaurant to reheat the already cooked Brussels sprouts so it could be used if your having a dinner party and want to reheat before the guest come over or it could be skipped but I think the chicken stock adds an important flavor element.
- Make sure all of the bay leaves, lemon slices and (if using whole leaves) sage are removed before serving.
Nutrition Facts : Calories 210.2, Fat 17.2, SaturatedFat 6, Cholesterol 21.9, Sodium 199.2, Carbohydrate 11.5, Fiber 3.3, Sugar 2.9, Protein 5.2
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