Brussels Sprouts With Bacon And Beer Recipes

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

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.

ROASTED BRUSSELS SPROUTS WITH BACON & PARMESAN CHEESE

Steps:

• Preheat oven to 400° F.
• Rinse and dry brussels sprouts. Trim the stems and remove any yellow leaves, cut lengthwise into halves or quarters depending on the size.
• Place brussels sprouts in mixing bowl. Toss with olive oil, garlic, salt, pepper, and bacon until coated and well mixed.
• Place brussels sprouts on a greased baking sheet and bake for 20-25 minutes or until golden and tender.
• Just before serving, sprinkle brussels with Parmesan cheese and toss.

BRUSSELS SPROUTS WITH BACON

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

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.

CHEESY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400F.
• In a large saucepan cook Brussels sprouts in salted boiling water for 5 minutes or until just tender; drain well.
• In the meantime, cook bacon in a 10-inch cast iron skillet for about 3 to 4 minutes, or until desired crispness.
• Add brussels sprouts to the skillet and continue to cook for 1 minute.
• In a mixing bowl, combine heavy whipping cream, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg; mix until well combined.
• Remove skillet from heat.
• Pour cream sauce over the brussels sprouts.
• Sprinkle the remaining parmesan cheese over brussels sprouts.
• Bake for 15 to 20 minutes, or until bubbly and top is golden brown.
• Remove from oven and let stand several minutes.
• Garnish with crushed red pepper and serve.

CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER

Steps:

• Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
• Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
• Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
• When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
• Taste for salt level and season with salt and pepper. Add more sugar if desired.
• Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

BRUSSELS SPROUTS IN BEER

Steps:

• Trim and wash sprouts.
• Place in a medium-size saucepan and pour enough beer over them to cover.
• Bring to a boil, reduce heat and simmer for 20 minutes or until tender.
• Add more beer if needed, as liquid evaporates.
• Drain; add salt and butter.
• Serve hot.