Brussels Sprout Apple And Bacon Hash Recipes

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
• Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.