Best Rachael Rays Brussels Sprouts With Bacon And Shallots Recipes

Rachael Ray's Brussels Sprouts with Bacon and Shallots image

Provided by Cristin

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 slices chopped bacon
1 tablespoon olive oil
2 shallots, minced
1 1/2 lbs small Brussels sprouts, trimmed but left whole
salt and pepper
1 cup chicken broth

Steps:

Brown bacon.
When crisp, remove bacon from pan and drain fat.
Add the olive oil and shallots and saute 1-2 minutes.
When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
Add broth and bring to a boil.
Cover pan and turn heat down to medium low.
Cook for 10 minutes or until tender.
Top with bacon and serve.

Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5

Bacon and Brussels Sprout Mac and Cheese image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 1h15m

Yield 6 servings as an entree or 10 to 12 as starter or side

Number Of Ingredients 17

4 cups Brussels sprouts, on the larger side, or 1 large stalk
Salt
1 tablespoon EVOO
4 ounces center-cut bacon or pancetta, chopped
3 tablespoons butter
3 to 4 cloves garlic, chopped
1 onion, chopped
Freshly ground black pepper
3 tablespoons flour
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano
1 cup chicken stock
3 cups whole milk
Freshly grated nutmeg
1 pound cavatappi, hollow short curls of pasta with lines, or penne
1 cup shredded white sharp Cheddar
1 cup shredded gruyere

Steps:

Preheat the oven to 375 degrees F.
With a sharp paring knife, core the Brussels sprouts and separate the leaves; place in a large bowl.
Heat a large pot of water to boil and salt the water. Parboil the leaves to tender crisp, 2 minutes. Remove with a spider, drain and cool. Dry the leaves on a kitchen towel. Add more water to fill the pot back up for the pasta, return to a boil.
Heat a saucepot over medium heat; add the EVOO and brown the bacon. Remove and drain. Pour off most of the drippings, then add the butter and melt. Add the garlic and onions, stir 5 minutes. Add a little salt and pepper, then stir in the flour for 1 minute. Whisk in the wine to deglaze the saucepot. Whisk in the stock and then the milk. Season with a little bit of nutmeg. Thicken the sauce to coat the back of a spoon. Reduce the heat to low.
Boil the pasta to just shy of al dente, 5 to 6 minutes, drain.
Stir two-thirds each of the Cheddar, gruyere and Parmigiano-Reggiano into the sauce in a figure-eight motion. Drain the pasta, then toss with the Brussels sprouts, bacon and sauce, and pour into a baking dish. Top with the remaining cheese. Cool and store for a make-ahead meal, or bake to serve. Place into the oven and bake until heated through and bubbly and brown on top.