Fried Brussels Sprouts With Bacon And Brown Butter Croutons Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a plate with paper towels. Line a baking sheet with parchment paper. Fit a wire rack inside a second baking sheet.
• Slice the bacon into 1/2-inch-by-1 1/2-inch-thick strips. Place the strips into a large skillet and put over medium heat. Cook until the bacon is crisp and most of the fat has rendered, about 15 minutes. Remove the bacon with a slotted spoon to the prepared plate. Remove all but 2 tablespoons of the bacon fat from the skillet. Add the butter and cook over medium heat until the butter has browned and smells nutty, about 5 minutes. Turn off the heat.
• Add the cornbread cubes to a large bowl and drizzle the brown butter-bacon fat over top, tossing very gently to coat. Season with salt and pepper. Spread the cornbread onto the parchment-lined baking sheet and bake until browned, turning halfway, about 20 minutes. Remove from the oven and set aside to cool slightly.
• Meanwhile, heat 3 inches of oil in a Dutch oven over medium heat to 365 degrees F. Fry the Brussels sprouts in batches (use a splatter screen to shield any water from splattering) until crisp and browned, about 4 minutes. Remove to the rack-lined baking sheet and sprinkle with salt and pepper while hot. When you are finished frying the Brussels sprouts, add the sage leaves to the hot oil and fry for 2 minutes.
• Before serving, gently toss the Brussels sprouts with the cornbread croutons and 3/4 of the bacon. Plate into a large serving bowl and top with the remaining bacon, the pomegranate seeds and fried sage leaves.

Steps:

• Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
• Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Steps:

• Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
• Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.