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 30m Yield 6 Number Of Ingredients 6 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.
Time 40m Yield 4 to 5 servings Number Of Ingredients 9 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.
Yield 4 servings Number Of Ingredients 7 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.
Time 30m Yield 6 Number Of Ingredients 6 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 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.
Number Of Ingredients 2 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.
Time 35m Yield 2-3 servings. Number Of Ingredients 7 Steps:
Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.
