Sauteed Brussels Sprouts With Apples And Bacon Recipes

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
• Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
• Toss vegetables with vinegar, and serve immediately.

SAUTEED BRUSSELS SPROUTS WITH APPLES AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
• In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
• Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.

ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
• Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

BRUSSELS SPROUTS SAUTE WITH APPLES AND ONION

Steps:

• Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender.
• While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes.
• Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned.
• Drain sprouts and add to the skillet along with the thyme, salt and pepper.
• Cook tossing gently just one or two minutes longer.

ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS

Steps:

• Preheat oven to 175 Celcius.
• Trim the sprouts, remove dead leaves, cut in half.
• Toss sprouts with olive oil (about 1 T).
• Roast in oven for about 25 minutes. Stir occasionally.
• Meanwhile, in a large pan, saute the bacon til crisp.
• Keep 1 T of bacon grease, discard the rest.
• Add the mustard seeds to med-high pan until they start to pop.
• Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
• Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
• Remove from heat. Stir in the mustard.
• Add the bacon.
• Add the sprouts.
• Stir together.
• Add salt to taste. (May not be necessary depending on the bacon.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.