BRUSSELS SPROUTS WITH BACON VINAIGRETTE
I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. -Stephanie Gates, Waterloo, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Trim Brussels sprouts. Using the slicing blade on a food processor or a knife, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 274mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein.
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.
BRUSSELS SPROUTS WITH BACON AND BALSAMIC
Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.
Provided by JW
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
- Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g
BELLA'S BRUSSELS SPROUTS WITH BACON
This delicious twist on an underused vegetable is great as a side dish, or even as the main course. You can substitute red wine for the balsamic vinegar.
Provided by Bella
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
- Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
Nutrition Facts : Calories 254.3 calories, Carbohydrate 22.5 g, Cholesterol 26.1 mg, Fat 14 g, Fiber 6.8 g, Protein 13.3 g, SaturatedFat 4.5 g, Sodium 835.6 mg, Sugar 9 g
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.
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WARM BRUSSELS SPROUTS WITH BACON AND MUSTARD VINAIGRETTE
From themom100.com
Cuisine AmericanCategory Side DishServings 8Total Time 35 mins
- Cook the bacon in a large skillet over medium-high heat until crispy, about 4 minutes per side. Drain on paper towels.
- Discard the fat in the skillet. Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat. Add the onion and brussels sprouts and cook, stirring only occasionally, until the onion is tender and turning golden and the brussels sprouts begin to brown in spots, about 8 minutes.
- Add the broth and cover the pan. Let the liquid come to a simmer, then reduce the heat to medium. Steam the brussels sprouts until you can easily slide a sharp knife into them and the broth is almost evaporated, 7 to 10 minutes more.
- To make the vinaigrette, whisk together the remaining 3 tablespoons olive oil, the vinegar, and mustard in a small bowl and season with salt and pepper.
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