BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
SWEET AND SPICY BRUSSELS SPROUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
SPAGHETTI WITH BRUSSEL SPROUTS AND SAGE BUTTER (RACHAEL RAY)
I saw Rachael make this on her daytime show. Had to try it, with adjustments. Very good and not a huge ingredient list.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Toast bread in hot oven to golden brown.
- Pulse the bread in food processor to make fresh, large breadcrumbs.
- Using the tip of a very sharp paring knife.
- remove the core of the Brussels sprouts and separate leaves.
- You should yield 3 cups loosely packed leaves.
- Bring a large pot of water to a boil.
- Salt water.
- Peel the potato and cut into thirds horizontally,.
- then slice the thirds of potato across lengthwise,.
- into about 1/4-inch slices.
- Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes.
- Remove potatoes and cabbage from water with a spider.
- or strainer and transfer to a serving bowl.
- Cook pasta in boiling water to al dente in the same water.
- Reserve a little starchy cooking water just before draining.
- Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown.
- Add pasta to potatoes and cabbage in the serving bowl.
- Pour butter and sage over top and season with salt, pepper and nutmeg.
- Add some cheese - a couple of handfuls.
- toss pasta to combine and taste to adjust seasonings.
- Use a splash of starchy cooking water if pasta gets too tight.
- while tossing.
- Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs.
- Serve hot.
RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS
Saw Rachael Ray for 30 Minute Meals make these. I thought it would be something different for Christmas Eve dinner, since my DH loves them and I always refuse to make them. Not these...they are DELICIOUS! Even my two year old son loves them!
Provided by Cristin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown bacon.
- When crisp, remove bacon from pan and drain fat.
- Add the olive oil and shallots and saute 1-2 minutes.
- When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
- Add broth and bring to a boil.
- Cover pan and turn heat down to medium low.
- Cook for 10 minutes or until tender.
- Top with bacon and serve.
Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5
SHERRY-SHALLOT WARM BRUSSELS SPROUTS SLAW - FROM RACHAEL RAY
Rachael Ray has several Sprout recipes, we tried this one last night and really liked the flavor. I used a wok to toss this all together and cook until veggies are tender. Be careful not to over cook so that the sprouts are still bright green and the shallots are just opaque. I thought that the thinly sliced Italian Ham Rachael Ray added to her Sprouts in another recipe would have tasted good in this - or crumbled cooked bacon.
Provided by lesliecoy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In wok, over medium-high heat,add two tablespoons of Extra Virgin Olive Oil.
- Add shallots and sprouts and cook until the veggies are tender.
- Season with salt and pepper and deglaze the pan with the sherry and sugar, cooking until most of the sherry has evaporated.
- Remove the pan from the heat and stir in the zest of the lemon. Serve Warm.
Nutrition Facts : Calories 149.5, Fat 7, SaturatedFat 1, Sodium 14.7, Carbohydrate 11.4, Fiber 1, Sugar 3.2, Protein 1.8
SPAGHETTI WITH BRUSSELS SPROUTS AND BACON
Make and share this Spaghetti With Brussels Sprouts and Bacon recipe from Food.com.
Provided by Pinay0618
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil for the pasta.
- Heat a deep skillet over medium-high heat with olive oil, three turns of the pan. Add the bacon and render for 2-3 minutes. Add the garlic and chili pepper and stir for 1 minute. Add the shredded Brussels sprouts and season with black pepper. Toss to lightly brown; season with nutmeg, thyme and lemon zest. Once the Brussels wilt and lightly brown at the edges, add the stock, lemon juice and butter; reduce the heat to low.
- Salt the boiling water for the pasta. Drop the pasta and cook to al dente; reserve 1/2 cup of the starchy cooking water. Drain the pasta and toss with the sprouts and a little starchy cooking water. Remove from the heat and toss with the cheese; serve immediately.
Nutrition Facts : Calories 576.3, Fat 15.4, SaturatedFat 3.7, Cholesterol 8.5, Sodium 86.5, Carbohydrate 92, Fiber 5.3, Sugar 5, Protein 17.3
BRAISED BRUSSELS SPROUTS (RACHAEL RAY)
I saw this on Rachael Ray's talk show. I love Brussels sprouts and want to give this a try soon. Let me know how it is!
Provided by KaraRN
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
- Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
- Serves 4 for a main dish or 6-8 as a side dish.
Nutrition Facts : Calories 123.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 10, Sodium 149, Carbohydrate 11.3, Fiber 2.3, Sugar 3.9, Protein 4
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