Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet. Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes. Remove from the oven. Toss with pine nuts and serve.
Time 35m Yield 8 servings Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.) Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside., In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar.
Time 25m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
Time 45m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
Time 35m Yield 6 servings. Number Of Ingredients 6 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.
Time 30m Yield 6 Number Of Ingredients 4 Steps:
Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.
Time 30m Yield 8 Number Of Ingredients 4 Steps:
Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top. Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes. Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
Time 55m Yield 6 Number Of Ingredients 6 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.
Time 30m Yield 12 servings Number Of Ingredients 6 Steps:
Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. Dutch oven or stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels., Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cut ends off Brussels Sprouts and remove yellow or spotted leaves. Score an"X" on the bottom of each sprout to allow the bitterness to escape. Steam Cook or boil sprouts until tender crisp. Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot. Combine all in casserole dish and toss to coat. Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
