Cheesy Brussels Sprouts With Bacon Recipes

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Cook bacon in a large oven-proof skillet until crispy. Remove with a slotted spoon and set aside.
• Add the butter to the bacon grease. Turn heat to medium-high.When butter is melted, add Brussels sprouts. Cook for 5 minutes. Stir well, add onion and cook another 3 minutes.
• Add salt, cayenne pepper, black pepper and cream.
• Sprinkle the white cheddar and mozzarella cheese over Brussels sprouts. Sprinkle bacon on top.
• Place pan in oven for 10 to 12 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.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350 degrees. Remove any discolored outer leaves and trim stem portion of brussels sprouts. In a 3-quart saucepan, place brussels sprouts; add enough water just to cover. Heat to boiling; boil 6-8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in a 10-inch skillet, cook bacon over medium heat, stirring occassionally, until crisp. Remove bacon and drain on paper towels; 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 2-3 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 and stir in Parmesan cheese.
• Pour sauce over brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25-30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly. Serve right away.

BRUSSELS SPROUTS WITH BACON

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.

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.

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400F.
• In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
• In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness.
• Add brussels sprouts to the skillet and continue to cook for 1 minute.
• In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg; mix until well combined.
• Remove skillet from heat.
• Pour cream sauce over the brussels sprouts.
• Sprinkle the remaining parmesan cheese over brussels sprouts.
• Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
• Remove from oven and let stand several minutes.
• Garnish with crushed red pepper and serve.

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.

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.

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.