Brown Sugar And Bacon Glazed Brussels Sprouts Recipes
BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
- Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.
MAPLE & BACON GLAZED BRUSSELS SPROUTS
For special meals, here's a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.
Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.
CIDER-GLAZED BRUSSELS SPROUTS AND BACON
If there's one thing that makes a pan of roasted Brussels sprouts even better, it's bacon. Brussels sprouts pair well with its smoky flavor, and the fat rendered during roasting helps the leaves grow lacy and crisp.
Provided by Eric R.
Categories < 60 Mins
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
- Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
- Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
- Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
- When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.
Nutrition Facts : Calories 392.4, Fat 31.4, SaturatedFat 9.4, Cholesterol 38.6, Sodium 802.9, Carbohydrate 19.3, Fiber 4.4, Sugar 9.6, Protein 10.9
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