Brussels Sprouts With Easy Hot Bacon Dressing Recipes
BRUSSELS SPROUTS WITH BACON DRESSING
This creative uncooked Brussels sprouts recipe has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
- Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
- Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 19.7 g, Cholesterol 10.2 mg, Fat 7.7 g, Fiber 5.4 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 290.8 mg, Sugar 9.8 g
ROASTED BRUSSELS SPROUTS WITH BACON
Roasted Brussels sprouts with bacon from KS.
Provided by g'ma
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 14.5 g, Cholesterol 15.1 mg, Fat 11.6 g, Fiber 5.3 g, Protein 11.4 g, SaturatedFat 2.8 g, Sodium 567.6 mg, Sugar 4 g
BRUSSELS SPROUTS AND BACON RECIPE
This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.
Provided by Natasha Bull
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Fry the bacon in a skillet over medium-high heat until crispy.
- Take the bacon out of the pan (set aside until needed) and leave the grease in there.
- Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
- Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
- Season with salt & pepper if needed. Serve immediately.
Nutrition Facts : Calories 285 kcal, Carbohydrate 11 g, Protein 11 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 37 mg, Sodium 404 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH EASY HOT BACON DRESSING
We see how this recipe can transform Brussels sprouts haters. The bacon dressing adds an array of delicious flavor. From the smoky bacon to the tangy vinegar and a hint of sweetness from the brown sugar, this easy side dish pleases the taste buds. It takes Brussels sprouts to the next level.
Provided by Natalie Houghtby-Haddon
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Steam Brussels sprouts in microwave for about 1 minute less than the package instructions.
- 2. Meanwhile, heat large frying pan, add olive oil and heat. Add bacon and crisp up.
- 3. Add onions, celery salt, and dill seed. Stir until heated through and some of the water has steamed off. (This will de-crisp the bacon)
- 4. Add apple cider vinegar (or other vinegar of your choice) and the brown sugar. Stir until all ingredients are combined and bubbly.
- 5. Add Brussels sprouts and stir thoroughly to cover. Serve and enjoy!
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
BRUSSEL SPROUT SALAD WITH WARM BACON DRESSING AND POMEGRANATE
Brussel Sprout Salad with Warm Bacon Dressing and Pomegranate is just what your holiday dinner needs. The earthy Brussels sprouts, sweet pomegranate and salty bacon vinnaigrette are the perfect combination. This side dish recipe will be a new family favorite.
Provided by Nicole Harris
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425ºF
- Coat brussels sprouts with oil. Sprinkle with salt and transfer to a rimmed baking sheet.
- Roast for 15-20 minutes or until browned and tender. Flip half way through cooking time.
- Toss roasted brussels sprouts with pomegranate seeds and warm bacon dressing before serving.
Nutrition Facts : Calories 134 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 248 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
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5/5 (1)Total Time 20 minsCategory Side DishCalories 186 per serving
- Add the chopped bacon to a large skillet and fry until crisp and all the fat has rendered. Transfer the bacon to paper towels and allow to drain.
- You should have 1/4 cup of bacon grease total. Pour most of the bacon grease into a cup, leaving behind just a tablespoon in the skillet. Add in the butter and Brussels sprouts, then toss and sauté for about 7-10 minutes or until they are tender. Remove the Brussels sprouts and and set aside.
- Add the bacon grease back into the pan and heat on medium. Add in the shallots and sauté for about 2 minutes, then add in the apricot jam, brown Swerve, apple cider vinegar, dijon mustard and water. Whisk until combined and continue cooking for another 2 minutes, then drizzle over the Brussels sprouts and toss to combine.
- Top with the reserved bacon, (optional) crumbled goat cheese and serve warm. Store in an airtight container for several days in the fridge.
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5/5 (6)Category Side DishCuisine AmericanCalories 126 per serving
- Boil brussels sprouts in a large pot until fork tender, about 5 minutes. Meanwhile chop bacon into about 1 inch slices and saute them on the pan until browned and crisp. Scoop them out and place on a paper towel. Leave only about 2 tablespoon of bacon grease in the pan.
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From weightwatchers.com
Servings 12Total Time 30 mins
- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
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4.5/5 (8)Calories 116 per servingServings 8
- With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
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- Brown bacon in a large skillet. Remove bacon to a paper towel lined plate. Remove any pooled bacon fat.
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Cuisine AmericanCategory Side DishServings 8Total Time 35 mins
- Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
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- In a large oven-safe skillet (cast iron is best) over medium heat, cook the bacon just until barely crisp. Remove the bacon to a plate.
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- See notes for a short cut. Place the eggs in a small pot with a tight fitting lid. Cover the eggs with cold water, cover the pot with a lid. Bring to a boil. Once the water has come to a roiling boil turn off the heat and let the eggs sit, covered, for exactly 10 minutes. Drain the eggs and rinse under cold water. Once they are cool enough to handle peel them and set aside.
- While the eggs are boiling start cooking the bacon. Heat up a large skillet over medium high heat. Heat up the oil and add the bacon strips. Cook the bacon for 5 to 8 minutes per side. I like the bacon to be crispy, cook for less time if you want a more chewy bacon. You will know the bacon is ready to flip when it releases easily from the pan. Once cooked drain the bacon on a plate lined with paper towels, reserve the bacon grease for the dressing. Once the bacon is cool enough to handle crumble it with your fingers.
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