Glazed Brussels Sprouts With Bacon Recipes

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BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS



Brown-Sugar-and-Bacon-Glazed Brussels Sprouts image

Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Yield Serves 10 to 12

Number Of Ingredients 9

3 pounds Brussels sprouts, trimmed
5 ounces bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
2 tablespoons thinly sliced garlic (from 4 to 5 cloves)
1 tablespoon fresh thyme leaves
5 tablespoons unsalted butter
3 tablespoons packed dark-brown sugar
1/2 cup turkey stock or low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

  • Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
  • Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

MAPLE & BACON GLAZED BRUSSELS SPROUTS



Maple & Bacon Glazed Brussels Sprouts image

For special meals, here's a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

5 bacon strips, chopped
1 pound fresh Brussels sprouts, trimmed
3 tablespoons butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.

GLAZED BRUSSELS SPROUTS WITH BISON BACON



Glazed Brussels Sprouts with Bison Bacon image

Roasted Brussels sprouts are finished in a balsamic and garlic glaze and served with bison bacon pieces.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 50m

Yield 8

Number Of Ingredients 8

8 slices bison bacon
2 pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil, or as needed
1 tablespoon butter
3 cloves garlic, minced
½ cup balsamic vinegar
½ teaspoon salt
⅛ teaspoon black pepper

Steps:

  • Preheat oven to 425 degrees F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
  • Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
  • Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about 1/4 cup. Add Brussels sprouts to skillet; stir to coat.
  • To serve, sprinkle bison bacon pieces over Brussels sprouts.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 12.9 g, Cholesterol 15.1 mg, Fat 3.8 g, Fiber 4.3 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 195.9 mg, Sugar 4.7 g

BRUSSELS SPROUTS WITH BACON AND BALSAMIC



Brussels Sprouts with Bacon and Balsamic image

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

2 pounds Brussels sprouts, trimmed and halved lengthwise
6 slices bacon, or more to taste, thinly sliced
1 pinch salt and ground black pepper to taste
⅔ cup reduced balsamic vinegar, divided

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

GLAZED BRUSSELS SPROUTS WITH BISON BACON



Glazed Brussels Sprouts with Bison Bacon image

A simple dish pairing tender baked Brussels sprouts with crisp, lean bison bacon. A simple, savory glaze brings delicious harmony to the recipe.

Provided by Food Network

Time 50m

Yield 8 Servings

Number Of Ingredients 8

8 slices bison bacon
2 pounds Brussels sprouts, trimmed and halved
1 to 2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 cup balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • 1. Preheat oven to 425°F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
  • 2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
  • 3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup. Add Brussels sprouts to skillet; stir to coat.
  • 4. To serve, sprinkle bison bacon pieces over Brussels sprouts.

CIDER-GLAZED BRUSSELS SPROUTS AND BACON



Cider-Glazed Brussels Sprouts and Bacon image

If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp.

Provided by Eric R.

Categories     < 60 Mins

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 8

1/2 lb thick-cut bacon, cut into 1-inch pieces
1 1/2 lbs Brussels sprouts, halved through the stem
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup unfiltered apple cider
1/8 cup packed brown sugar
3/4 teaspoon apple cider vinegar

Steps:

  • Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
  • Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
  • Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
  • Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
  • When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.

Nutrition Facts : Calories 392.4, Fat 31.4, SaturatedFat 9.4, Cholesterol 38.6, Sodium 802.9, Carbohydrate 19.3, Fiber 4.4, Sugar 9.6, Protein 10.9

BALSAMIC BRUSSELS SPROUTS WITH BACON



Balsamic Brussels Sprouts with Bacon image

This Italian-inspired Brussels sprouts with bacon recipe features pine nuts, balsamic glaze and freshly shaved Parmesan cheese. Serve this quick and easy side for special holidays like Christmas and Thanksgiving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts
2 teaspoons minced fresh oregano
2 tablespoons balsamic glaze
2 tablespoons freshly shaved Parmesan cheese

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. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.

Nutrition Facts : Calories 323 calories, Fat 26g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 410mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

GLAZED BRUSSELS SPROUTS WITH BACON



Glazed Brussels Sprouts with Bacon image

Enjoy Brussels sprouts with bacon in the deliciously simple skillet side. Our Glazed Brussels Sprouts with Bacon recipe will knock their socks off!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 40m

Yield 8 servings, 2/3 cup each

Number Of Ingredients 9

4 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1-inch-thick slices
1 Tbsp. butter
2 large shallots, thinly sliced
2 lb. Brussels sprouts, trimmed, halved
3/4 cup apple cider
1/4 cup sugar
2 Tbsp. HEINZ Balsamic Vinegar
1/4 tsp. freshly ground black pepper
1/4 cup sliced almonds, toasted

Steps:

  • Heat oven to 425ºF.
  • Cook and stir bacon in large cast-iron skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add butter, shallots and Brussels sprouts to reserved drippings; stir. Place skillet in oven.
  • Roast vegetables 20 min. or until golden brown. Meanwhile, mix all remaining ingredients except nuts until blended.
  • Pour apple cider mixture over vegetables; stir. Roast 10 min. or until glaze is cooked off, stirring occasionally.
  • Add bacon to roasted vegetables; stir. Spoon into serving bowl; top with nuts.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

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ROASTED BRUSSEL SPROUTS WITH BALSAMIC GLAZE
2020-11-07 Here are the steps to make a balsamic glaze for roasted Brussels sprouts. 1. Combine the balsamic vinegar and brown sugar (or honey) in a pan over medium-high heat. 2. Let the mixture come to a boil. 3. Reduce heat to a simmer until the glaze is thick. 4. Toss the glaze in a bowl with the roasted Brussels sprouts and add dried cranberries for a ...
From foodieandwine.com
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GLAZED BALSAMIC BACON BRUSSELS SPROUTS - A PINCH OF PRIDE
2020-12-14 Slice bacon into bite sized pieces and add to hot pan, cooking until crispy. Drizzle balsamic vinegar and add dried Szechuan peppers to the bacon and bacon fat. Cook for 1-2 minutes until slightly reduced and thickened. Remove roasted Brussels sprouts from oven and place in large mixing bowl. Toss with balsamic bacon glaze and serve immediately.
From apinchofpride.com
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Top Asked Questions

How do you cook bacon and brussel sprouts?
Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
How to cook brussel sprouts on the stove?
Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer.
What to do with glazed brussel sprouts?
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. Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper.
How many calories are in a brussel sprouts and bacon?
Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving. 221 calories; protein 5.3g; carbohydrates 17.9g; fat 15.1g; cholesterol 19.4mg; sodium 721mg.

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