Best Sautéed Brussels Sprouts With Bacon And Onions Recipes

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

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.

STEAMED BRUSSELS SPROUTS AND BACON

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.

BRUSSELS SPROUTS WITH ONIONS AND BACON

Steps:

• In a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.
• Sauté the onion and garlic in the bacon fat over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat. Season with salt and pepper, to taste.
• Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.

SHREDDED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
• Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
• Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
• Stir in vinegar and top with the crumbled bacon.

SAUTéED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Trim away any damaged outer leaves and cut off the stems from: 1 pound Brussels sprouts.
• If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook the sprouts until tender, in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add: 1 tablespoon olive oil, 2 slices bacon, cut into 1-inch pieces.
• Cook the bacon until rendered and brown, but not crisp. Remove the bacon with a slotted spoon. To the fat in the pan, add: 1 small onion, diced, 2 thyme or savory sprigs.
• Cook the onion until soft but not browned. Season with: Salt, A squeeze of lemon juice (optional).
• Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed.
• Omit the bacon.
• A minute before adding the sprouts, add 2 finely chopped garlic cloves to the onions.
• Toss the finished sprouts with a spoonful of chopped fresh thyme leaves.
• This same dish can be made with Brussels sprouts leaves. Cut out the stems from the sprouts and separate them into their leaves. Thinly slice the compact centers. Don't boil the leaves. Add them after the onions are cooked and salted. Cook for 2 minutes. Pour in chicken broth to a depth of about 1/4 inch, cover the pan, and cook at a simmer until the leaves are tender, about 10 to 15 minutes.

SAUTéED BRUSSELS SPROUTS WITH BACON & ONIONS RECIPE - (4.3/5)

Steps:

• Directions Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.