Brussels Sprout And Bacon Gratin Recipes
BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
PAN ROASTED BRUSSELS SPROUTS WITH BACON
Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.
Provided by Sunny Anderson
Categories side-dish
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.
ROASTED SPROUT GRATIN WITH BACON-CHEESE SAUCE
Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruy è re and parmesan cheese and crispy bacon
Provided by Sarah Cook
Categories Side dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
- Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
- Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
- Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.
Nutrition Facts : Calories 339 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
BACON-BRUSSELS SPROUTS GRATIN
Check out our Bacon-Brussels Sprouts Gratin. This Bacon-Brussels Sprouts Gratin includes butternut squash, which adds to the heart and soul of this dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 8 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Toss Brussels sprouts and squash with oil; spread onto foil-covered rimmed baking sheet. Bake 30 to 35 min. or until crisp-tender, turning after 20 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 10 min. or until crisp-tender. Add cream cheese spread and broth; cook until cream cheese is completely melted and mixture comes to boil, stirring constantly with wire whisk. Simmer on medium-low heat 1 min. or until slightly thickened, stirring occasionally. Remove from heat. Stir in bacon.
- Spoon cooked vegetables into 2-qt. casserole sprayed with cooking spray. Add cheese sauce; mix lightly. Sprinkle with shredded cheese; cover.
- Bake 20 min. or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
BRUSSELS SPROUTS GRATIN WITH BACON AND GRUYERE
Categories Cheese Casserole/Gratin Thanksgiving Side
Number Of Ingredients 9
Steps:
- Tender Brussels sprouts, trimmed and halved.
- Chop the bacon and thinly slice the shallots.
- Instructions: Preheat the oven to 400F.
- Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
- In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes. Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.
- Add 1/2 cup of the cheese and stir until smooth.
- Add the Brussels sprouts to the sauce and stir to combine.
- Spread into an even layer. Sprinkle with the remaining cheese.
- Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.)
- Let sit for about 10 minutes before serving. Bake until bubbly and golden brown, about 30 minutes. Let sit for about 10 minutes before serving.
BRUSSELS SPROUT AND BACON GRATIN
The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12
Provided by Chicagoland Chef du
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F and place rack at the highest level.
- Toss Brussels sprouts with melted butter, bacon, salt and pepper.
- *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
- Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
- Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
- When sprouts are ready (after 25 mins), toss with cream.
- Return to the original baking dish and arrange in a single layer.
- Sprinkle the topping evenly over all.
- Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
- Let rest 15 minutes before serving.
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- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Fry bacon (if raw) until crisp and coarsely chop.
- Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
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- Season with salt and pepper. Bake until sprouts are bright green and crisp tender, tossing halfway through, about 20 minutes.
- Meanwhile, make the breadcrumbs: Add the bacon to a medium skillet and place over medium heat.
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- Bring water to a boil in a large pot. Salt the water. Add in all the brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place in a baking dish sprayed with nonstick spray.
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Estimated Reading Time 4 mins
- Heat 6 slices bacon, cut into 1/2 inch pieces, over medium-high heat in a large cast iron pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Remove from pan.
- Add shallots and 1 tsp Italian seasoning and cook, stirring, until shallots are softened and fragrant, about 1 minute.
- Move shallots all the way to the side (to avoid overlooking them when browning the sprouts) and add 2 tbsp butter. Once melted, fill the pan with Brussels sprouts and cook on medium high heat until nicely browned, about 4 minutes. Now you can mix those shallots with the sprouts.
- Add heavy cream and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
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Estimated Reading Time 5 mins
- In a large pot of boiling water add the brussels spouts and blanch for 7 minutes. Add them to an ice bath to stop the cooking process. Drain and set aside. In a medium saucepan add the bacon and cook for 4-5 minutes or until crisp. Remove and set aside on a paper towel lined plate.
- Preheat oven to 350 degrees. Add the brussels spouts to the bottom of a 9x13 inch pan or large skillet.
- In a small saucepan add the butter and flour, salt and peper. Whisk in the heavy cream, parmesan cheese until it starts to thicken. Pour over the brussels sprouts and top with bacon and cheese. Bake for 20-25 minutes or until golden and bubbly.
BRUSSELS SPROUT AND BACON GRATIN - THE RARE WELSH BIT
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Estimated Reading Time 5 mins
- Peel and wash the brussels sprouts, chopping away any gnarly stalks. There’s no need to remove the outer leaves, although some will probably fall off. If any of the the sprouts are particularly big, you might wish to cut them in half. Then, arrange the sprouts in a dish and roast in the oven for 20 minutes or so.
- Meanwhile, chop the streaky bacon rashers into one-inch squares and fry in a little olive oil for 2-4 minutes, until they’re just starting to cook. The aim of this is to encourage as much fat as possible to drain out of the bacon before we add it to the gratin. Remove the pan from the heat and allow the bacon rashers to rest on some kitchen towel to soak up any excess fat.
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Estimated Reading Time 5 mins
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- Preheat an oven to 350 degrees. Wash, trim and cut Brussels sprouts in half. Place Brussels sprouts into a 9x13-inch baking dish.
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