Steamed Brussels Sprouts And Bacon Recipes

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BRUSSELS SPROUTS WITH BACON JAM



Brussels Sprouts With Bacon Jam image

You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

Provided by Union Square Events

Categories     Appetizer     Party     Brussels Sprout     Bacon     Kid-Friendly     Apricot     Rosemary     Christmas     New Year's Eve     Oscars     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 32 pieces

Number Of Ingredients 20

For the bacon jam:
1 pound thick-cut bacon, cut into 1/4-inch strips
1 large onion, finely chopped
1 garlic clove, finely chopped
3/4 cup granulated sugar
1/2 cup (packed) dried apricots (4 ounces), roughly chopped
1/4 cup sherry vinegar
1 sprig thyme
3 sprigs rosemary
1 bay leaf
Kosher salt
Freshly ground black pepper
For the Brussels sprouts:
Kosher salt
16 medium Brussels sprouts (12 ounces), trimmed and halved
2 tablespoons olive oil
2 garlic cloves, smashed
4 sprigs thyme
Special equipment:
32 small skewers or toothpicks

Steps:

  • Make the bacon jam:
  • Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
  • For the Brussels sprouts:
  • Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
  • Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
  • Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
  • Do ahead
  • Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS



Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER



Steamed Brussels Sprouts With Lemony Brown Butter image

I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.

Provided by Velouria

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint Brussels sprout, halved,outer leaves removed,bottoms trimmed
1/4 cup butter (1/2 stick)
1/2 teaspoon salt
1 lemon, grated for rind,then halved

Steps:

  • In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
  • Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
  • Melt butter in a large skillet over medium-high heat.
  • Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
  • Squeeze the juice from the lemon halves into the pan and add the zest.
  • Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.

STEAMED BRUSSELS SPROUTS



Steamed Brussels Sprouts image

Get these easy Brussels sprouts on the table in just 15 minutes.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 2

2 containers Brussels sprouts (about 10 ounces each)
Kosher salt and freshly ground black pepper

Steps:

  • Remove and discard any loose or discolored leaves from the Brussels sprouts. Trim the stems flush with the bottom of the sprouts and cut each sprout in half.
  • Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the Brussels sprouts in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 8 to 10 minutes depending on the size of the Brussels sprouts. Transfer the sprouts to a plate, sprinkle with black pepper and serve.

SHREDDED BRUSSELS SPROUTS WITH BACON



Shredded Brussels Sprouts with Bacon image

This bacon-infused dish is almost like a brussels-sprouts hash.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 5

1 pound brussels sprouts
3 slices bacon
1 cup water
Coarse salt and ground pepper
Cider vinegar, optional

Steps:

  • Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
  • In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
  • Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
  • To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE



Brussels Sprouts in a Sherry Bacon Cream Sauce image

I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.

Provided by starshinesMonet

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 1h55m

Yield 4

Number Of Ingredients 10

1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped, or more to taste
1 clove garlic, minced
¼ cup cream sherry
½ cup heavy cream

Steps:

  • Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
  • While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g

ROASTED BRUSSELS SPROUTS WITH BACON



Roasted Brussels Sprouts with Bacon image

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

Steps:

  • Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

DECADENT BRUSSELS SPROUTS WITH BACON



Decadent Brussels Sprouts With Bacon image

These are the best tasting Brussels Sprouts I've ever had. The flavors merge together perfectly. I challenge a Brussels sprouts hater to try these and not change their mind. It's not a quick recipe, but you won't regret the time put into it. This is a recipe that I got from Diners Drive-ins and Dives from an episode in San Jose CA. The recipe was posted incorrectly on the food network website, so I'm posting it here from memory, with alterations to the amount since it was being made in bulk for a restaurant.

Provided by OwlMonkey

Categories     Vegetable

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 lb Brussels sprout
2 slices bacon, crumbled
2 garlic cloves, chopped
1 sage leaves or 1 tablespoon rubbed sage
2 bay leaves
1 tablespoon olive oil
3 slices lemons, bruised
1 tablespoon butter
1 pinch salt & freshly ground black pepper
1/3 cup chicken stock or 1/3 cup broth

Steps:

  • Preheat the oven to 350 degrees. Start your bacon slowly cooking on low heat, flipping them when necessary and removing when fully cooked. Begin boiling or steaming Brussels sprouts for approximately 10 minutes.
  • When the Brussels sprouts are done, cut them in half to assure they will cook evenly all the way through. In an oven-safe bowl or pan, apply a sheet of parchment paper over a sheet of foil large enough to cover your mound of Brussels sprouts. Mix together your Brussels sprouts, chopped garlic, sage, bay leaves and tablespoon olive oil, and lemon. Put on to parchment paper. Add the crumbled bacon, the butter and salt and pepper to the top before closing the foil completely over the mixture. Roast in the oven for 20 minutes.
  • Right before the Brussels sprouts are ready to come out, begin to heat up the chicken stock on the stove. Remove Brussels sprouts from oven and carefully move the mixture into the boiling chicken stock. Cook on high heat, moving the mixture constantly in the pan or stirring. When done the liquid will all be absorbed and the edges will caramelize slightly. This step was done in the restaurant to reheat the already cooked Brussels sprouts so it could be used if your having a dinner party and want to reheat before the guest come over or it could be skipped but I think the chicken stock adds an important flavor element.
  • Make sure all of the bay leaves, lemon slices and (if using whole leaves) sage are removed before serving.

Nutrition Facts : Calories 210.2, Fat 17.2, SaturatedFat 6, Cholesterol 21.9, Sodium 199.2, Carbohydrate 11.5, Fiber 3.3, Sugar 2.9, Protein 5.2

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