Bacon Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH BACON

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.

BRUSSELS SPROUTS WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside., In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

CRISPY BACON FAT BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
• Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.

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.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

BACON PARMESAN BRUSSELS SPROUTS

Steps:

• Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
• Score an"X" on the bottom of each sprout to allow the bitterness to escape.
• Steam Cook or boil sprouts until tender crisp.
• Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
• Combine all in casserole dish and toss to coat.
• Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.

GARLIC PARMESAN BACON BRUSSELS SPROUTS RECIPE BY TASTY

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!

BELLA'S BRUSSELS SPROUTS WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
• Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.

BACON-WRAPPED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Lay out stips of bacon on a clean cutting board or other clean flat surface.
• Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper.
• Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
• Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
• Bake at 350˚F (180˚C) for 20-25 minutes or until bacon is done and thoroughly cooked.
• Remove from baking tray and place on paper towels to remove excess bacon fat.
• Enjoy!

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.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

QUICK BRUSSELS AND BACON

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.

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.

ROASTED BRUSSELS SPROUTS WITH BACON

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.

BACON-WRAPPED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees. Season brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.
• Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes.
• Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.
• Let sprouts cool 10 minutes before serving with dipping sauce.