Lemon Cream Brussels Sprouts With Bacon And Sage Recipes

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BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP



Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip image

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 7

18 medium Brussels sprouts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
  • Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
  • Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
  • Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

BRUSSELS SPROUTS IN LEMON CREAM



Brussels Sprouts in Lemon Cream image

Make and share this Brussels Sprouts in Lemon Cream recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 20m

Yield 6-8

Number Of Ingredients 5

2 (10 ounce) packages frozen Brussels sprouts
3/4 cup heavy cream
3/4 teaspoon salt
1/8 teaspoon pepper
1 lemon, zest of

Steps:

  • Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
  • Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
  • You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.

ROASTED BRUSSELS SPROUTS WITH BACON AND LEMON



Roasted Brussels Sprouts With Bacon and Lemon image

Make and share this Roasted Brussels Sprouts With Bacon and Lemon recipe from Food.com.

Provided by COOKGIRl

Categories     Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

1 1/2 lbs Brussels sprouts, about 1-inch diameter
1 lemon
1 1/4 cups bacon, diced small (about 6 ounces)
salt
fresh ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Cut the brussels sprouts down to the root end, but do not cut completely in half.
  • Cut the lemon in half lengthwise then thinly slice crosswise.
  • Heat salted water to boiling and cook the brussel sprouts until they are crisp-tender, approximately 5 minutes. Drain.
  • Arrange the brussels sprouts singly on a rimmed baking sheet. Sprinkle and lemon slices and bacon, salt and pepper; stirring to combine.
  • Roast the brussels sprouts until tender and beginning to turn brown. Stir the brussel sprouts every 10 minutes; about 30 mintutes total roasting time.
  • Transfer to serving platter and serve hot.

Nutrition Facts : Calories 271.6, Fat 21.2, SaturatedFat 6.9, Cholesterol 30.6, Sodium 410.9, Carbohydrate 13.7, Fiber 4.8, Sugar 3.3, Protein 9.7

ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON



Roasted Brussels Sprouts with Lemon and Bacon image

Provided by Lewis Rossman

Categories     Side     Roast     Quick & Easy     Lemon     Bacon     Fall     Winter     Brussels Sprout     Bon Appétit     California     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pounds small brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
1 1/4 cups diced bacon (about 6 ounces)
1 lemon, halved lengthwise, thinly sliced crosswise

Steps:

  • Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.

LEMON-BUTTER BRUSSELS SPROUTS



Lemon-Butter Brussels Sprouts image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE



Brussels Sprouts in a Sherry Bacon Cream Sauce image

I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.

Provided by starshinesMonet

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 1h55m

Yield 4

Number Of Ingredients 10

1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped, or more to taste
1 clove garlic, minced
¼ cup cream sherry
½ cup heavy cream

Steps:

  • Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
  • While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g

BRUSSELS SPROUTS IN LEMON SAUCE



Brussels Sprouts in Lemon Sauce image

I've been making this wonderful dish for more than 20 years. I can't even remember where I got the recipe, but it's a great one everyone enjoys!-Mary Ann Morgan, Cedartown, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh or frozen brussels sprouts
1/4 cup butter, cubed
2/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon celery salt
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted

Steps:

  • If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.

Nutrition Facts : Calories 473 calories, Fat 45g fat (12g saturated fat), Cholesterol 47mg cholesterol, Sodium 579mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.

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