Crispy Bacon Fat Brussels Sprouts Recipes

GARLIC BRUSSELS SPROUTS WITH CRISPY BACON

Garlic Brussels Sprouts with Crispy Bacon image

Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you prefer.

Provided by smokey14903

Categories Side Dish Vegetables Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds fresh Brussels sprouts
8 slices bacon
1 teaspoon butter
2 teaspoons olive oil
4 cloves garlic, chopped
½ cup reduced-sodium chicken broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 teaspoons butter

Steps:

Cut an 'X' in the core end of each Brussels sprout. Set sprouts aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on paper towels. Crumble.
Heat 1 teaspoon butter and olive oil in a large skillet over medium heat; cook and stir garlic until golden brown, 3 to 5 minutes. Add Brussels sprouts; toss to coat. Stir in broth, salt, and black pepper; cover and cook until Brussels sprouts are tender, 12 to 14 minutes. Drain liquid from pan.
Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 11.1 g, Cholesterol 19.1 mg, Fat 9.1 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 430.5 mg, Sugar 2.6 g

CRISPY BRUSSELS SPROUTS

Crispy Brussels Sprouts image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

Canola oil, for greasing and frying
1 pound bacon
1 pound Brussels sprouts
Kosher salt
2 small leeks, trimmed and sliced on a thin bias
3 ounces balsamic vinegar

Steps:

Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.

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