Best Brussels Sprouts With Bacon Jam Recipes

ROASTED BRUSSELS SPROUTS WITH BACON

Roasted Brussels Sprouts with Bacon image

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

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.

Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Maple Roasted Brussels Sprouts with Bacon image

Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Provided by stefychefy

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g

BRUSSELS SPROUTS WITH BACON

Brussels Sprouts with Bacon image

Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth

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.

BRUSSELS SPROUTS WITH BACON JAM

Brussels Sprouts With Bacon Jam image

You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

Provided by Union Square Events

Categories Appetizer Party Brussels Sprout Bacon Kid-Friendly Apricot Rosemary Christmas New Year's Eve Oscars Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 32 pieces

Number Of Ingredients 20

Ingredients

For the bacon jam:
1 pound thick-cut bacon, cut into 1/4-inch strips
1 large onion, finely chopped
1 garlic clove, finely chopped
3/4 cup granulated sugar
1/2 cup (packed) dried apricots (4 ounces), roughly chopped
1/4 cup sherry vinegar
1 sprig thyme
3 sprigs rosemary
1 bay leaf
Kosher salt
Freshly ground black pepper
For the Brussels sprouts:
Kosher salt
16 medium Brussels sprouts (12 ounces), trimmed and halved
2 tablespoons olive oil
2 garlic cloves, smashed
4 sprigs thyme
Special equipment:
32 small skewers or toothpicks

Steps:

Make the bacon jam:
Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.
For the Brussels sprouts:
Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
Do ahead
Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.