Brussels Sprouts Wonions Bacon Balsamic Glaze Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

Steps:

• 1. Prep Brussels sprouts by removing the yellow or discolored leaves & trimming the stems using a sharp knife. Rinse in a strainer or colander.
• 2. Using a large sauce pan filled 3/4 full with water, heat over high heat until it's boiling and then add 1 Tablespoon of kosher salt. Drop the Brussels sprouts into the pot and cook for about 8 minutes until tender.
• 3. Drain well, then transfer them to a warm bowl while you cook the bacon. Cook bacon until it is crisp, then remove to a platter, to cool, then crumble and set aside.
• 4. Drain all but about 3 tablespoons of bacon fat, then add in the sliced onions and cook till transparent about 8 or 9 minutes. Remove bacon from skillet and add in the Balsamic vinegar, and allow to cook over medium high heat, until it reduces to about half about 5 to 7 minutes, then drizzle over Brussels sprouts, toss to coat and serve while still hot.
• 5. Then combine the onions with the cooked Brussels sprouts, and toss lightly. Add in the crumbled bacon reserving some to garnish the top.

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. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.