Sauteed Brussels Sprouts Wbacon Onion Peppers Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Steps:

• 1. Trim Brussels sprouts, and cut the larger ones in half for even cooking. Wash & set aside till needed.
• 2. Peel and slice onion into thick slices, cut slices in half.
• 3. Using a large skillet (I used a 16 inch) add the sliced bacon, I cut my slices in half. Cook until fat is rendered.
• 4. Cook until bacon is crisp. Remove the rind. Add to paper towel to drain excess fat. Crumble or cut into nice size pieces.
• 5. Add Brussels sprouts to the rendered bacon fat & cook for about 10 minutes.
• 6. Add sliced onion, separated in to skillet with the Brussels sprouts & minced garlic, & steak seasoning and continue to cook an additional 5 to 6 minutes.
• 7. Add the red bell pepper strips, and continue to cook an additional 5 to 6 minutes or so or until desired crispness is reached for the veggies. Add the chopped or crumbled bacon, stir to mix.
• 8. Then, Add the cooked veggies to a 9X9 size dish, then top with finely shredded cheese, while veggies are still hot.
• 9. Serve & enjoy while still hot.

Steps:

• Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
• Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
• Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
• Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
• Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.

Steps:

• Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
• Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.