Apricot Glazed Roasted Brussels Sprouts Recipes

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BRUSSELS SPROUTS WITH BACON JAM



Brussels Sprouts With Bacon Jam image

You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

Provided by Union Square Events

Categories     Appetizer     Party     Brussels Sprout     Bacon     Kid-Friendly     Apricot     Rosemary     Christmas     New Year's Eve     Oscars     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 32 pieces

Number Of Ingredients 20

For the bacon jam:
1 pound thick-cut bacon, cut into 1/4-inch strips
1 large onion, finely chopped
1 garlic clove, finely chopped
3/4 cup granulated sugar
1/2 cup (packed) dried apricots (4 ounces), roughly chopped
1/4 cup sherry vinegar
1 sprig thyme
3 sprigs rosemary
1 bay leaf
Kosher salt
Freshly ground black pepper
For the Brussels sprouts:
Kosher salt
16 medium Brussels sprouts (12 ounces), trimmed and halved
2 tablespoons olive oil
2 garlic cloves, smashed
4 sprigs thyme
Special equipment:
32 small skewers or toothpicks

Steps:

  • Make the bacon jam:
  • Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
  • For the Brussels sprouts:
  • Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
  • Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
  • Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
  • Do ahead
  • Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.

BALSAMIC-GLAZED BRUSSELS SPROUTS



Balsamic-Glazed Brussels Sprouts image

A tasty way to serve Brussels sprouts.

Provided by Barbara Zernicke

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g

BRUSSELS SPROUTS AND APRICOT SAUTE



Brussels Sprouts and Apricot Saute image

This will even have kids eating sprouts because of the sweetness of the dried apricots. Season with salt and pepper at the table, if necessary.

Provided by Shahana

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 20m

Yield 1

Number Of Ingredients 6

½ teaspoon butter
3 Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
2 ½ teaspoons chopped dried apricots
1 teaspoon water
¾ teaspoon maple syrup
1 teaspoon lime juice

Steps:

  • Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
  • Stir lime juice into sprouts mixture just before removing from heat.

Nutrition Facts : Calories 73 calories, Carbohydrate 13.1 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 29.9 mg, Sugar 7.9 g

APRICOT GLAZED ROASTED BRUSSELS SPROUTS



Apricot Glazed Roasted Brussels Sprouts image

Easy, Quick, Spicy and Tangy. Just a few ingredients and what a nice unique side dish. I know ... not everyone loves those little cabbages. Personally, I love them. This gives this a little sweet glaze with a bit of a tang, but the process is so easy just roasting them. NO pans to clean up which always scores points with me.

Provided by SarasotaCook

Categories     Vegetable

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs Brussels sprouts
2 tablespoons olive oil
1 teaspoon dried dill
1/2 teaspoon kosher salt (to taste)
1/4 ground black pepper (to taste)
1/2 cup apricot jam
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Steps:

  • Sprouts -- Heat your oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts, I peel the first outside layers of leaves off if brown or wilted, then cut in half lengthwise, keeping the stem in tact. This will keep the sprouts from falling apart. You can trim the stem a little if it is brown, but usually buying them today either at markets or in a grocery store they are very well cleaned.
  • In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven.
  • Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them. I don't like them too soft. But please cook them to the texture you like.
  • Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for about 5-10 minutes.
  • Finish -- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze.
  • Enjoy! This is great served with some roasted chicken or a pork roast, mashed potatoes, etc. It reminds me of Fall food and comforting meals. Growing up Fall and weekend dinners always seem to have braised meats, slow cooked vegetables from our summer garden, and sprouts were always a part of it and always a favorite.

Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 1.1, Sodium 270.8, Carbohydrate 38.5, Fiber 4.6, Sugar 20.6, Protein 4.7

GLAZED ROASTED BRUSSELS SPROUTS WITH BACON



Glazed Roasted Brussels Sprouts with Bacon image

For the Brussels sprout lover.

Provided by Marlarrie Smalls @MRSPOTS

Categories     Vegetables

Number Of Ingredients 9

1/2 cup(s) apricot preserves
3 tablespoon(s) olive oil
2 tablespoon(s) balsamic vinegar, white
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
3 package(s) brussels sprouts, trinmmed halved lengthwise
1 medium red onion, chopped
2 slice(s) bacon, chopped

Steps:

  • Preheat oven to 425*. In large bowl, whisk together apricot preserves, oil, vinegar, garlic powder, salt & pepper. Add Brussels sprouts, onion & bacon; toss until evenly coated.
  • Spread vegetable mixture on ungreased baking sheet. Roast until Brussels sprouts are tender and lightly browned, about 20 minutes.

APRICOT-GLAZED GREEN BEANS



Apricot-Glazed Green Beans image

Serve this classic pasta toss withApricot-Glazed Green Beans from Nancy Mueller. "I like to add a little extra flavor to homegrown beans, and this is one of our favorite treatments," she writes from Bloomington, Minnesota. Apricot preserves make the simple yet tasty coating for the veggies. Try this side dish alongside most any entree whenever time is tight.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh green beans, cut into 3-inch pieces
1/3 cup apricot preserves
1 tablespoon butter
1/4 teaspoon salt

Steps:

  • Place beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender., In a microwave-safe bowl, combine the preserves, butter and salt. Cook, uncovered, on high for 30 seconds or until butter is melted; stir until smooth. , Transfer beans to a serving bowl; add apricot mixture and toss to coat.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 193mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 4g fiber), Protein 2g protein.

ROASTED BRUSSELS SPROUTS WITH BACON



Roasted Brussels Sprouts with Bacon image

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

Steps:

  • Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

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