Best Bacon Braised Brussels Sprouts Recipes

BRAISED BRUSSELS SPROUTS WITH BACON

Steps:

• Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
• Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

MAPLE BACON BRAISED BRUSSELS SPROUTS

Steps:

• Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
• Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

BACON-BRAISED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

BACON BRAISED BRUSSELS SPROUTS IN CREAM

Steps:

• 1. Wash brussels sprouts, remove outer leaves and bottoms, slice in half. 2. In a large heavy saucepan that has a tight fitting lid, brown bacon until crisp. Remove bacon, leaving fat in the pan. 3. Add brussels sprouts to bacon fat and cook over high heat, stirring frequently, until sprouts have begun to brown. 4. Add cream and a pinch of salt, stir, then cover with a lid and cook over medium low heat until cream is absorbed, about 15 minutes. 5. Add lemon juice to sprouts and stir to combine. Finish by sprinkling parsley and crumbled chopped bacon over the dish.

BRAISED BRUSSELS SPROUTS WITH BACON AND HARD APPLE CIDER

Steps:

• Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time. Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil. Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider. Toss with bacon and serve immediately.

CIDER-BRAISED BRUSSELS SPROUTS WITH BACON

Steps:

• Instructions: Bring a large pot of well-salted water to a rolling boil. Prepare an ice bath. Blanch the sprouts until crisp-tender but no longer crunchy, 5-7 minutes. Drain and immediately plunge into the ice water. When cool, drain well. Meanwhile, heat a large skillet over medium-high heat. Add the bacon, if using, and brown until crisp. Remove the bacon with a slotted spoon, drain on paper towels. Discard the bacon fat or save for another use. Add the olive oil to the pan. When it's hot, add 2 tablespoons of the butter. When the butter is frothy, add the sprouts and saute for about 5 minutes, shaking the pan gently from time to time rather than stirring. Stir in the shallots and garlic and cook for 2-3 minutes, until all of the vegetables are lightly browned, stirring often. Add the cider, 1 teaspoon kosher salt and lots of black pepper. Bring to a boil, reduce heat to a lively simmer and cover. Cook until the sprouts are cooked through at the core, 3-5 minutes. Uncover, increase heat to high and cook until the liquid is almost completely evaporated, about 2 minutes. If the sprouts are done to your liking before that, it's OK to have a little extra liquid. Season lightly with nutmeg, and salt and pepper if needed. Toss with the bacon, if using, and the extra tablespoon of butter. Transfer to a warmed bowl.

BACON BRAISED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F. Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes. After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy. Recipe courtesy Tyler Florence Read more at: http://www.foodnetwork.com/recipes/tyler-florence/bacon-braised-brussels-sprouts-recipe.html?oc=linkback

BACON-BRAISED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F. Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes. After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 30 minutes