Brussels Sprouts With Bacon And Blue Cheese Recipes

BRUSSELS SPROUTS WITH BACON AND BLUE CHEESE

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with foil and spread out 1 1/2 lbs of trimmed, sliced, brussels sprouts.
• Drizzle 4 Tbsp balsamic vinegar, 3 Tbsp olive oil and 2 Tbsp garlic powder over brussels and season with salt and pepper. Toss to coat.
• Bake for 20-30 minutes, until browned and tender.
• Meanwhile, cook 4 slices of bacon and chop into small pieces.
• Once they're done, allow brussels sprouts to cool slightly, then add to a serving bowl and mix in bacon, 1/4 C blue cheese and 1/4 C cranberries.
• Serve immediately and enjoy! ????

BACON AND BLUE BRUSSELS SPROUTS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
• Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

BACON BLEU BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• 1. Preheat oven to 375. Coat Brussels in olive oil, salt & pepper.
• 2. Roast until very deeply golden brown and tender (around 25-30 minutes).
• 3. In a frying pan, fry bacon. Set aside cooked bacon and crumble. Reserve 4 Tbsp of bacon grease.
• 4. In a warm pan, add shallots and cook until tender absorbing bits from pan.
• 5. Whisk in mustard and reserved bacon grease; remove from heat.
• 6. Drizzle olive oil to form a dressing.
• 7. In a serving dish, toss Brussels with dressing.
• 8. Crumble bacon and blue cheese on top. Serve warm. Enjoy!

BRUSSELS SPROUTS WITH BACON AND CHEESE

Steps:

• Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.