Maplebrusselssproutswithbacon Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
• Roast in the preheated oven for 10 minutes. Drizzle with maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more.
• Toss Brussels sprouts mixture with bacon in a bowl.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Steps:

• Crank the oven to 350 degrees F.
• Place the bacon on a rimmed half sheet pan (a lip is important as there will be a fair amount of fat). Roast, flipping halfway through, until crisp, 20 to 25 minutes. Carefully remove pan from oven and transfer the bacon slices to paper towels to drain. Carefully pour the bacon fat from the sheet pan into a small heatproof bowl and reserve both the fat and the sheet pan. Keep the oven on.
• While the bacon is making the kitchen smell awesome, trim the dry ends from the sprouts remove any yellow outer leaves, and halve the sprouts longitudinally. Cut the apple by quartering, then remove and discard the core. Slice each quarter lengthwise into thirds, then cut crosswise into fourths to yield 12 pieces. Do not peel the apple!
• In a large bowl, toss the sprouts and apple pieces with 2 tablespoons of the reserved bacon fat and spread in an even layer on the reserved sheet pan, placing as many sprouts cut side down as possible. Reserve the bowl.
• Roast until the sprouts are browned and tender, 20 to 25 minutes. (A little char is a good thing.)
• While the sprouts and apple cook, whisk the mustard and the syrup together in the reserved large bowl. Coarsely chop the bacon.
• When the sprouts are brown, return them to the bowl and toss with the mustard-maple mixture. Plate and top with the bacon.

Steps:

• Mix brussel sprouts, olive oil, water and salt in a microwave dish and microwave for 5 minutes or till tender.
• Meanwhile fry bacon till crisp, drained and crumbled, set aside.
• Heat oil in a frying pan brown onions for 5 minutes add garlic and seed cook for 1 minute.
• Add balsamic vinegar to pan deglaze scraping any goodness from pan.
• Toss cooked brussel sprouts drizzle with syrup warming through.
• Garnish with bacon.
• Season with salt and pepper if needed.

Steps:

• Preheat the oven to 425 degrees F.
• Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
• Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
• Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
• Chop the bacon and sprinkle on top.

Steps:

• In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
• Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
• Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
• Season with salt and pepper to taste.

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.