Braised Brussels Sprouts With Bacon And Chestnuts Recipes

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.

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.
• Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

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.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

BRUSSELS SPROUTS WITH BACON AND CHESTNUTS

Steps:

• Heat oven to 375. Put chopped bacon in an ovenproof skillet with chopped brussels sprouts, onion and chestnuts. Toss with olive oil, and put in the oven; roast, tossing occasionally, until tender. Nice with breadcrumbs on top.

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.

ROASTED BRUSSELS SPROUTS WITH BACON & CHESTNUTS RECIPE

Steps:

• Preheat oven to 425 degrees. In a large roasting pan or ovenproof saute pan over medium heat, cook the bacon until crisp, 5-8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high , add the brussel sprouts, chestnuts, thyme, salt and pepper and stir well. transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender, about 10 minutes more. transfer to serving dish and serve immediately.

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM

Steps:

• Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
• Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
• Season evenly with salt and pepper.
• Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
• Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.

BRUSSELS SPROUTS WITH CHESTNUTS AND BACON

Steps:

• Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
• Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain.
• Heat bacon drippings in skillet over medium-high heat. Add brussels sprouts and chestnuts and sauté until brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve.

BRAISED BRUSSELS SPROUTS WITH BACON AND CHESTNUTS

Steps:

• Cut an "X" on the bottom of each stem end of the Brussels sprouts and peel away any leaves that are discolored or loose.
• Steam the Brussels sprouts in a covered pot, over rapidly boiling water, until tender, about 8 to 10 minutes.
• Quarter each sprout lengthwise and set aside.
• In a dry skillet, over medium heat, render the fat from the bacon, about 5 minutes; add the minced shallot and cook 1 minute.
• Add the chestnuts and chicken broth, cover, and simmer until chestnuts are tender and sweet, about 10 minutes.
• Add vinegar, Brussels sprouts, and cook about 5 minutes; season to taste with salt and pepper and a little more vinegar, if needed.

BRAISED BRUSSELS SPROUTS WITH BACON AND ROASTED CHESTNUTS

Steps:

• Score each chestnut with a X and roast in a 400 deg. oven for 25-30 minutes. Peel as soon as the chestnuts are cool enough to handle.
• Trim and discard the loose and discolored leaves from each sprout. Steam covered until just tender. Immediately immerse in ice water bath. Once chilled, halve smaller sprouts - larger ones can be quartered. Sprouts can be prepared up to 8 hours ahead and stored in fridge tightly covered.
• Render the bacon in a large frying pan over medium heat.
• Add the minced shallot and cook until fragrant (about 1 minute.).
• Add the chopped chestnuts and chicken broth, cover and simmer about 10 minutes.
• Add the Vinegar, Sherry and Brussels Sprouts and cook until the sprouts just start to brown (about 5 minutes.).