Best Rosemary Bacon Brussels Sprouts New Potatoes Recipes
GARLIC-ROSEMARY BRUSSELS SPROUTS
This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
ROSEMARY BACON BRUSSELS SPROUTS & NEW POTATOES
The combination of bacon and potatoes really takes the Brussels sprouts up several notches. This is a really good side dish. I have some friends that I cannot wait to serve this dish to.
Provided by Staci Smith
Categories Vegetables
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Set oven to preheat to 400 degrees.
- 2. If using frozen Brussels sprouts, thaw first. I have thawed them in the microwave with no damage to the texture. Cut off the hard ends, then cut any large ones in half. Set aside.
- 3. Wash your rosemary and new potatoes. Cut the small potatoes into quarters. Pat the rosemary and potatoes dry. Place the potatoes and rosemary in an ovenproof Pyrex-type container, spreading them in a single layer, rosemary under and on top of potatoes. Pour the olive oil on top, sprinkle with coarse ground salt. Mix very well. Cover, and place in the oven. (Baking will take about 15 minutes, the idea is to get the aroma of the rosemary going and for the potatoes to start getting soft.)
- 4. Using a large skillet, I use a 16" cast iron, I like how it browns/caramelizes, place your bacon into the frying pan and begin frying at med-low to medium heat. Render the fat from the bacon, and when bacon is done remove to paper towels to be crumbled prior to serving.
- 5. Add Brussels sprouts to the bacon fat in the pan, and then the onions. Cook about 5-10 minutes.
- 6. Remove potatoes and rosemary from the oven. Mix very well. Leaving as much olive oil behind as you can, add the potatoes to the pan with sprouts and mix all together. Place rosemary on top and cover. You are going to cook at a nice sizzle (low medium to medium according to your stove) stirring frequently. Do your best to keep the rosemary intact.
- 7. When sprouts are crisp tender, and the potatoes are soft through, remove the rosemary and discard. Sprinkle more coarse salt, along with coarse black pepper to taste.
- 8. Crumble and mix in 3/4 of the bacon. Remove all to a serving bowl or plate, and crumble the rest of the bacon on top!! Serve :)
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
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