Roasted Brussels Sprouts With A Bacon Mustard And Walnut Vinaigrette Recipes

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Pan Roasted Brussels Sprouts with Bacon image

Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.

Provided by Sunny Anderson

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

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 BRUSSELS SPROUTS

Roasted Brussels Sprouts image

Here's a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.

Provided by Sam Sifton

Categories brunch, dinner, easy, weekday, vegetables, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3/4 pound brussels sprouts
2 tablespoons extra-virgin olive oil or bacon fat
Kosher salt and black pepper to taste
Red-pepper flakes to taste

Steps:

Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Maple Roasted Brussels Sprouts with Bacon image

Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Provided by stefychefy

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g

ROASTED BRUSSEL SPROUTS WITH BACON, MUSTARD & WALNUT VINAIGRETTE

ROASTED BRUSSEL SPROUTS WITH BACON, MUSTARD & WALNUT VINAIGRETTE image

Categories Bacon

Number Of Ingredients 10

Ingredients

1 1/2 pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard

Steps:

Preheat the oven to 450 degrees F. Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes. Meanwhile, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt. Cook until the bacon is crispy, being careful not to burn the walnuts. Stir in the vinegar, honey and mustard with a fork. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper. Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve. Notes Cook's Note: The Brussels sprouts and bacon mixture can be made up to 4 hours ahead and kept at room temperature. Rewarm the Brussels sprouts before serving.

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