Shaved Brussels Sprouts With Bacon And Almonds Recipes

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS

Steps:

• Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
• Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

SHAVED BRUSSELS SPROUTS WITH BACON

Steps:

• Using a mandoline on the setting that cuts 1/8th-inch slices, hold the stem, slice all of the Brussels sprouts and discard the stems. Set shavings aside.
• Cut the bacon into pieces by slicing the whole 12-ounce slab of slices in half, then stack and slice.
• Heat a large sauté pan over medium high heat and once hot, spray* with pan spray. (*Pull pan off flame before spraying pan.)
• Add bacon and cook until just short of crisp, about 5-8 minutes.
• Use a spider or slotted spoon and remove the bacon to a bowl or plate.
• Pour off all but ¼ cup of the bacon fat.
• Add the shaved sprouts and sauté about ten minutes or until your desired doneness. We like them a little underdone so ours were cooked in eight minutes.
• Add the reserved bacon, salt and pepper and cook just to heat.
• Serve immediately.

BRUSSELS SPROUTS GARNISHED WITH BACON AND ALMONDS RECIPE

Steps:

• Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove to a plate lined with paper towels. Discard all but 1 tablespoon of the rendered bacon fat. Add the garlic, pepper flakes, Brussels sprouts, and a pinch of salt to the skillet. Sauté until the sprouts are lightly browned on the outside and tender-but still firm-throughout, 10 to 12 minutes. Add the almonds and sauté for another minute or two. Season with salt and pepper.

BRUSSELS SPROUTS WITH BACON AND ALMONDS

Steps:

• Cook bacon in large skillet on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
• Heat oil in same skillet. Add Brussels sprouts and onions; cook 2 to 3 min. or until lightly browned, stirring frequently. Add garlic and bacon; cook and stir 1 min.
• Stir in broth; bring to boil. Cover; simmer on medium-low heat 10 to 12 min. or until Brussels sprouts are crisp-tender. Remove from heat.
• Add remaining ingredients; stir until butter is completely melted and sauce is well blended.

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS

Steps:

• Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
• Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

BRUSSELS SPROUTS WITH BACON, ALMONDS AND CREAM

Steps:

• Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
• Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
• Add the sprouts and cook for a further 2-3 minutes, stirring.
• Allow to cool for a few minutes and then add the cream and lemon zest.
• Return to the heat and cook for 4 minutes until the cream has reduced.
• Season with salt and pepper and add a dash of lemon juice. Serve immediately.