ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Provided by recipedude6
Categories Greens
Time 30m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Trim sprouts and halve length wise. Quarter mushrooms.
- 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
- 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
- 4. Serve immediately.
BRUSSEL SPROUTS WITH BACON AND MUSHROOMS
Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!
Provided by JB @ The Grateful Girl Cooks!
Categories Side Dish Vegetables
Time 20m
Number Of Ingredients 9
Steps:
- Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
- Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
- Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
- Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
- Remove pan from heat, season with additional salt and pepper (if needed), then serve.
Nutrition Facts : ServingSize 1 serving, Calories 144 kcal, Carbohydrate 10 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 164 mg, Fiber 4 g, Sugar 2 g
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 AND BALSAMIC
Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.
Provided by JW
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g
BACON-MUSHROOM BRUSSELS SPROUTS
Make and share this Bacon-Mushroom Brussels Sprouts recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan and cover with water.
- Bring to a boil and reduce heat.
- Cover and simmer for 8 minutes or until crisp-tender.
- Drain and keep warm.
- In a skillet, cook bacon over medium heat until crisp.
- Remove to paper towels and drain, reserving 2 tablespoons drippings.
- Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
- Add the broth, salt and pepper and bring to a boil.
- Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
- Stir in brussels sprouts and bacon.
BACON-MUSHROOM BRUSSELS SPROUTS
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. -Tangee Zayas-Thaler Silver Lake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2-3 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.
Nutrition Facts : Calories 166 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 456mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE
I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.
Provided by starshinesMonet
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
- Preheat oven to 475 degrees F (245 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
- While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g
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