ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Provided by recipedude6
Categories Greens
Time 30m
Yield 3 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Trim sprouts and halve length wise. Quarter mushrooms.
- 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
- 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
- 4. Serve immediately.
BRUSSEL SPROUTS WITH MUSHROOMS AND BACON
One day I walked in Nannies kitchen and smelled bacon and onions cooking I ask her what she was cooking and she said baby cabbage (that's what she called them). She said "pull up a chair and sit a spell this will be done dreckly and you can try a bite". It was the best bite I ever had, the bacon and mushrooms all in there was...
Provided by Janet Crow
Categories Vegetables
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over med. high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan.
- 2. Once melted add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
BACON-MUSHROOM BRUSSELS SPROUTS
Make and share this Bacon-Mushroom Brussels Sprouts recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan and cover with water.
- Bring to a boil and reduce heat.
- Cover and simmer for 8 minutes or until crisp-tender.
- Drain and keep warm.
- In a skillet, cook bacon over medium heat until crisp.
- Remove to paper towels and drain, reserving 2 tablespoons drippings.
- Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
- Add the broth, salt and pepper and bring to a boil.
- Reduce heat, simmer, uncovered, for 3-4 minutes or until broth is reduced by half.
- Stir in brussels sprouts and bacon.
BRUSSELS SPROUTS PASTA WITH BACON AND VINEGAR
This recipe is endlessly adaptable: You can use pancetta or even sliced salami in place of the bacon, and chopped cabbage or torn escarole work well if you don't have sprouts. No shallots? A small red onion will do. Keep in mind different types of bacon (or other cured pork) will render different amounts of fat. When you add the brussels sprouts, if the skillet starts to look a little dry, add a tablespoon of oil to keep things moving. To achieve a nice mix of crisp leaves and tender cores, tear off some of the loose outer leaves from your brussels sprouts; they will wilt and blister while the more tightly bundled cores will soften and steam. This recipe is designed for a half pound of pasta; though you may be tempted to add extra pasta, the dish will be plenty filling with a whole pound of brussels sprouts.
Provided by Dawn Perry
Categories dinner, easy, weeknight, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
- Drop pasta into the boiling water and cook according to package instructions until al dente.
- Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
- Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble bacon over top and serve with Parmesan.
CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON
This is a great way to make brussel sprouts. Even if you are not their biggest fan, you will like them this way! This is also great over pasta!
Provided by The Miserable Gourm
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
- Cook sliced mushrooms about 5 minutes. Remove from pan.
- Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
- Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
- Serve topped with parmesean cheese.
- Also great with a cut pasta.
- .
Nutrition Facts : Calories 456.9, Fat 34, SaturatedFat 16.2, Cholesterol 78.2, Sodium 278.1, Carbohydrate 30.4, Fiber 4.7, Sugar 3.5, Protein 13.3
ANGEL HAIR WITH BACON, BRUSSELS SPROUTS, AND MUSHROOMS RECIPE - (4.4/5)
Provided by Valarie
Number Of Ingredients 12
Steps:
- step 1 ingredients Salt instructions Place a large pot of Salted water over high heat and bring it to a boil. step 2 ingredients 1/2 pound thick sliced Bacon; cut in to Lardons Olive Oil; for drizzling 1 sprig of Rosemary 1 pound Angel Hair Pasta instructions Place a large sauté pan over medium high heat. When the pan is hot, add the Bacon with a drizzle of Olive Oil and toss in the Rosemary. Cook, stirring occasionally until the Bacon begins to get crispy. In the meantime, cook your Pasta, stirring occasionally for 3 minutes. step 3 ingredients 2 cups Crimini Mushrooms; sliced Salt Freshly Ground Black Pepper 1 sprig of Rosemary 1 cup Pasta Water; reserved 1/2 cup Parmesan Cheese; freshly grated instructions When the Bacon is crisp, add Mushrooms with a pinch of Salt and some Freshly Ground Black Pepper. Cook for another minute then add the Brussels Sprouts. Next add the Rosemary, followed by 1 cup of the pasta water. Scrape the bottom of the pan to get any brown bits off then drain your pasta and add it to the pan. Toss to combine everything and finish with a pinch of Salt and some Freshly Ground Black Pepper, the Parmesan Cheese and a good drizzle of Olive Oil. print recipe
BACON, BRUSSELS SPROUTS, AND MUSHROOM LINGUINE
I am always looking for new ways to use Brussels sprouts. People always claim they had Brussels sprouts once and hated them, but I have converted several people with this recipe. I think the bacon helps. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavor a bit.
Provided by Nicole Berger
Categories Pasta Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and toss with olive oil to coat.
- Place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
- Stir mushrooms, salt, and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour reserved pasta water into bacon mixture; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 69 g, Cholesterol 33.2 mg, Fat 18.9 g, Fiber 9.4 g, Protein 30.5 g, SaturatedFat 5.6 g, Sodium 777.6 mg, Sugar 5.1 g
PASTA WITH BRUSSELS SPROUTS AND BACON
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
- Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
- Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
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