Brussels Sprouts With Bacon Pistachios And Balsamic Recipes

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BRUSSELS SPROUTS WITH BACON



Brussels Sprouts with Bacon image

Bacon lends a wonderful salty flavor while balsamic vinegar adds a hint of spicy tang. Who knew Brussels sprouts could taste so good? Paula Young -Tiffin, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

3 bacon strips
1-1/4 pounds fresh or frozen Brussels sprouts, thawed, quartered
1 large onion, chopped
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 200mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS



Caramelized Brussels Sprouts with Pistachios image

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...

Provided by GODGIFU

Categories     Side Dish     Vegetables     Brussels Sprouts

Yield 8

Number Of Ingredients 7

4 pounds Brussels sprouts
½ cup unsalted butter
4 small red onions, cut into strips
¼ cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
½ cup coarsely chopped pistachios

Steps:

  • Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
  • Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
  • Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  • Season with salt and pepper to taste and garnish with pistachios.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON



Balsamic Roasted Brussels Sprouts with Bacon image

Bring on the bacon! Brussels sprouts become a crowd favorite when they're smothered in balsamic and topped with homemade bacon bits.

Provided by Kisspookies

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 30m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, trimmed and halved or quartered
2 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 slices bacon
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
  • Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
  • Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
  • While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
  • Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 11.6 g, Cholesterol 1.9 mg, Fat 4.5 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 212.1 mg, Sugar 3.6 g

BRUSSELS SPROUTS WITH BACON



Brussels Sprouts with Bacon image

Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth

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.

BRUSSELS SPROUTS WITH BACON, PISTACHIOS AND BALSAMIC VINEGAR



Brussels Sprouts With Bacon, Pistachios and Balsamic Vinegar image

I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

Provided by KelBel

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout, trimmed and washed
1/4 lb bacon, diced
1/4 cup roasted salted pistachios, shelled
1/4 cup balsamic vinegar
salt and pepper

Steps:

  • Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
  • Fry bacon in sauce pan until crisp.
  • Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
  • Add pistachios and balsamic vinegar.
  • Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
  • Add bacon back to pan and season with salt and pepper.

BALSAMIC BRUSSELS SPROUTS WITH BACON



Balsamic Brussels Sprouts with Bacon image

This Italian-inspired Brussels sprouts with bacon recipe features pine nuts, balsamic glaze and freshly shaved Parmesan cheese. Serve this quick and easy side for special holidays like Christmas and Thanksgiving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts
2 teaspoons minced fresh oregano
2 tablespoons balsamic glaze
2 tablespoons freshly shaved Parmesan cheese

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. , Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.

Nutrition Facts : Calories 323 calories, Fat 26g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 410mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

CARAMELIZED BALSAMIC GLAZED BRUSSELS SPROUTS



Caramelized Balsamic Glazed Brussels Sprouts image

Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.

Provided by Laurie McNamara

Categories     Side Dishes

Time 45m

Number Of Ingredients 9

olive oil spray
4 slices thick-cut applewood bacon (diced)
1 cup diced yellow onion
1½ pounds brussels sprouts (trimmed and halved)
2 cloves garlic (minced)
kosher salt (to taste)
freshly ground black pepper (to taste)
2 tablespoons balsamic glaze
1 tablespoon minced parsley (for serving)

Steps:

  • Spray a large 12-inch skillet with olive oil, add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
  • Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
  • Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
  • In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
  • Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
  • Drizzle in two tablespoons of the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.

Nutrition Facts : ServingSize 1 g, Calories 131 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 127 mg, Fiber 5 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

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