Lemony Brussels Sprouts With Bacon And Breadcrumbs Recipes

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ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS



Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil, for cooking
1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry
Kosher salt and freshly ground black pepper
1 lemon, halved
Hot sauce, for seasoning
1 tablespoon grated Parmesan
2 tablespoons panko breadcrumbs, toasted
1 tablespoon roughly chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
  • Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
  • Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

LEMONY BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS



Lemony Brussels Sprouts With Bacon and Breadcrumbs image

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Provided by Claire Saffitz

Categories     Bon Appétit     Brussels Sprout     Side     Bacon     Breadcrumbs     Thanksgiving     Chile Pepper

Yield Serves 8

Number Of Ingredients 9

2 1/2 pounds brussels sprouts, trimmed
4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped
3 tablespoons olive oil, divided, plus more for serving
1 cup coarse fresh breadcrumbs
1 small Fresno chile, seeds removed, finely chopped
1 tablespoon thyme leaves
1 teaspoon finely grated lemon zest
Kosher salt
2 tablespoons fresh lemon juice, divided

Steps:

  • Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
  • Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5-8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4-5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
  • Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).
  • Do Ahead
  • Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.

FRIED BRUSSELS SPROUTS WITH FETA, LEMON AND BREADCRUMBS



Fried Brussels Sprouts with Feta, Lemon and Breadcrumbs image

Brussels sprouts are a frequent addition to holiday feasts in Molly's house. This deep-fried version makes them irresistible, like eating a little nest of chips.

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1/2 cup (170 grams) panko breadcrumbs
Kosher salt and freshly ground black pepper
Zest of 1/2 lemon
Neutral oil, for frying
1 pound medium Brussels sprouts, halved, patted VERY dry
Kosher salt
3/4 cup (170 grams) whole-milk Greek yogurt
Extra-virgin olive oil, for drizzling
Flaky salt and freshly ground black pepper
Harissa, for drizzling
2 ounces (56 grams) feta, crumbled
Lemon wedges

Steps:

  • To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
  • For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
  • To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.

BRUSSELS SPROUTS WITH BREAD CRUMBS



Brussels Sprouts With Bread Crumbs image

The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!

Provided by SassyStew

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

4 slices bacon, sliced crosswise into 1/4-inch pieces
2 lbs Brussels sprouts, trimmed
1/3 cup dried fresh breadcrumb
2 tablespoons fresh lemon juice
fresh ground black pepper

Steps:

  • Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
  • Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
  • Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
  • Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
  • Serve immediately.

Nutrition Facts : Calories 111.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 151.2, Carbohydrate 11.7, Fiber 3.2, Sugar 2.3, Protein 4.8

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.

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