Roasted Brussel Sprouts With Mushrooms Bacon Recipes

BRUSSEL SPROUTS WITH BACON AND MUSHROOMS

Steps:

• Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
• Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
• Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
• Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
• Remove pan from heat, season with additional salt and pepper (if needed), then serve.

BACON-MUSHROOM BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan and cover with water.
• Bring to a boil and reduce heat.
• Cover and simmer for 8 minutes or until crisp-tender.
• Drain and keep warm.
• In a skillet, cook bacon over medium heat until crisp.
• Remove to paper towels and drain, reserving 2 tablespoons drippings.
• Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
• Add the broth, salt and pepper and bring to a boil.
• Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
• Stir in brussels sprouts and bacon.

BACON-MUSHROOM BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.

ROASTED MUSHROOMS, BRUSSELS SPROUTS AND BACON HASH

Steps:

• Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened.
• Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.
• Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.
• Top with optional sunny side up egg.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON

Steps:

• 1. Trim sprouts and halve length wise. Quarter mushrooms.
• 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
• 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
• 4. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

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.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

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.

SHEET-PAN ROASTED BRUSSELS SPROUTS, BACON AND SHALLOTS

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.