Quick Brussels And Bacon Recipes

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

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.

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.

Steps:

• Pre-heat oven to 400 F.
• In a casserole dish, lay out 5-6 pieces of raw bacon.
• Place casserole dish in the oven, and bake bacon on one side for approximately 10 minutes.
• While the baking is cooking, prepare veggies - slice onion into rings, and cut Brussels sprouts in half, removing stems.
• Flip bacon so that the underside is facing up, and bake for another 10 minutes or until it's starting to look cooked (it will continue to cook after it comes out). Do not drain the bacon grease.
• Remove dish from oven, setting aside bacon for later.
• In casserole dish, combine onions, Brussels sprouts, bacon grease, olive oil (may not be necessary if your bacon is very greasy - use your judgement), and salt and pepper.
• Bake for approximately 30 minutes, stirring occasionally.
• Combine vinaigrette ingredients in a small jar (a one-cup mason jar works perfectly), shake to combine, and set aside.
• When Brussels sprouts are well-roasted, remove casserole dish from oven, and crumble pieces of bacon oven the dish.
• Wait for mixture to cool slightly, then shake vinaigrette again to combine, and pour over the dish, stirring to coat.
• Serve and enjoy!

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. Drizzle with balsamic glaze; serve warm.