Rachael Rays Brussels Sprouts With Bacon And Shallots Recipes

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RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS



Rachael Ray's Brussels Sprouts with Bacon and Shallots image

Saw Rachael Ray for 30 Minute Meals make these. I thought it would be something different for Christmas Eve dinner, since my DH loves them and I always refuse to make them. Not these...they are DELICIOUS! Even my two year old son loves them!

Provided by Cristin

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 slices chopped bacon
1 tablespoon olive oil
2 shallots, minced
1 1/2 lbs small Brussels sprouts, trimmed but left whole
salt and pepper
1 cup chicken broth

Steps:

  • Brown bacon.
  • When crisp, remove bacon from pan and drain fat.
  • Add the olive oil and shallots and saute 1-2 minutes.
  • When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
  • Add broth and bring to a boil.
  • Cover pan and turn heat down to medium low.
  • Cook for 10 minutes or until tender.
  • Top with bacon and serve.

Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5

ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS



Roasted Brussels Sprouts With Bacon and Shallots image

Brussels Sprouts dont get any better than this! A fantasically delicious side dish for any occasion!

Provided by Brenda Lanzilli

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, trimmed and halved
4 slices smoked bacon, chopped
1 shallot, sliced
2 tablespoons white wine
2 tablespoons olive oil
1 tablespoon butter
1 pinch of kosher salt and cracked pepper, to taste

Steps:

  • 1.Preheat oven to 425 degrees.
  • 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
  • 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
  • 4.Add shallots and sauté for about 5 minutes.
  • 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
  • 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
  • 7.Remove from oven and add butter and bacon, toss to combine.
  • 8.Salt and pepper to taste.

SHEET-PAN ROASTED BRUSSELS SPROUTS, BACON AND SHALLOTS



Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots image

Easy and just the right amount of sophisticated, this spin on Brussels sprouts features shallots and bacon, plus a flavor boost from vinegar and brown sugar make this side dish unforgettable. There will be no upturned noses when you serve these Brussels sprouts!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 8

2 1/2 lb Brussels sprouts, trimmed, halved (8 1/2 cups)
5 medium shallots, thinly sliced (1 1/4 cups)
6 slices thick-cut bacon, chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider vinegar
2 teaspoons packed brown sugar

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
  • Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
  • Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
  • Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

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