Sautéed Brussels Sprouts With Bacon Onions Recipe 435

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

YUMMY BRUSSELS SPROUTS WITH BACON & ONION

Steps:

• Cook brussels sprouts according to package. I steam mine in the microwave.
• While sprouts are cooking, in a pot on the stove, cook your bacon and onion together. Cook until bacon and onion are thoroughly done.
• Add brussels sprouts to bacon & onion. Add margarine and salt & pepper to taste. When margarine is melted, you are done!
• I like to cook mine until the sprouts get a little brown on the bottom.

SAUTéED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Trim away any damaged outer leaves and cut off the stems from: 1 pound Brussels sprouts.
• If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook the sprouts until tender, in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add: 1 tablespoon olive oil, 2 slices bacon, cut into 1-inch pieces.
• Cook the bacon until rendered and brown, but not crisp. Remove the bacon with a slotted spoon. To the fat in the pan, add: 1 small onion, diced, 2 thyme or savory sprigs.
• Cook the onion until soft but not browned. Season with: Salt, A squeeze of lemon juice (optional).
• Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed.
• Omit the bacon.
• A minute before adding the sprouts, add 2 finely chopped garlic cloves to the onions.
• Toss the finished sprouts with a spoonful of chopped fresh thyme leaves.
• This same dish can be made with Brussels sprouts leaves. Cut out the stems from the sprouts and separate them into their leaves. Thinly slice the compact centers. Don't boil the leaves. Add them after the onions are cooked and salted. Cook for 2 minutes. Pour in chicken broth to a depth of about 1/4 inch, cover the pan, and cook at a simmer until the leaves are tender, about 10 to 15 minutes.

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Steps:

• Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
• Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
• Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
• Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
• Stir in vinegar and top with the crumbled bacon.