Grilled Brussel Sprouts With Yellow Squash And Bacon Recipe 435

GRILLED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Place a grill basket on the grill, so excess oil falls through.
• Pour frozen Brussels sprouts into a mixing bowl and coat with olive oil. Sprinkle with garlic salt and black pepper. Mix thoroughly. Transfer to the grilling basket.
• Cook on the preheated grill until golden and tender, about 15 minutes, turning frequently.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Transfer grilled Brussels sprouts back to the mixing bowl and top with bacon.

GRILLED BRUSSELS SPROUTS

Steps:

• In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half., Cut red pepper and onion into 1-1/2-in. pieces. On 4 metal or soaked wooden skewers, alternately thread Brussels sprouts, red pepper and onion. Mix salt, garlic powder and pepper. Brush vegetables with oil; sprinkle with salt mixture. Grill, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally.

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
• Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
• Bake in the preheated oven until tender, about 25 minutes.

GRILLED BRUSSEL SPROUTS WITH YELLOW SQUASH AND BACON RECIPE - (4.3/5)

Steps:

• Preheat your grill or oven. Prepare all the ingredients and put them in a roasting pan; season with salt. Roast over low heat on the grill, tossing every 10 minutes or so. keep another burner (not the one under the vegetables) on high, which makes for a hot grill and helps the vegetables cook faster. Cook until tender, about 30 minutes.

GRILLED BRUSSELS SPROUTS

Steps:

• Clean and wash brussel sprouts. Cut them in half if they are big.
• Steam them for 3-4 minutes. You want them to be tender but slightly undercooked. Microwave times will vary if you use the microwave.
• Toss them with avocado oil and teriyaki sauce
• Add them to metal or wooden skewers.
• Place them on top of metal foil for 5 minutes, turning half way through.
• Remove foil from underneath and grill until desired crispiness is achieved (about 30 seconds to a minute for me). Remove from heat and skewers and enjoy!

SUMMER SQUASH AND BRUSSELS SPROUTS ONE-POT RICE

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of brussels sprouts about 1/4" or less and pull off any yellow outer leaves. Then cut them in half lengthwise.
• Slice the summer squash.
• In a bowl combine brussels sprouts and squash with 2 tablespoons of olive oil, salt, and pepper.
• Place brussels sprouts on a foil-lined baking sheet on half of the pan and bake for 12 minutes.
• Remove baking sheet from oven and add the squash and bake for an additional 12 to 15 minutes until brussels sprouts are crisp on the outside and tender on the inside.
• Meanwhile, in a large skillet heat 2 tablespoons oil over medium heat. Add onion and squash blossoms and cook for about 2 minutes, until tender. Remove from pan and set aside.
• Pour water, milk, and Knorr Selects package into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking uncovered for 10 minutes. Stir in roasted brussels sprouts, summer squash, and garnish with sautéed onions and squash blossoms.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Spray a large sheet pan with oil.
• In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
• Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

GRILLED BRUSSELS SPROUTS AND BACON

Steps:

• Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
• Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more.
• When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more.
• Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil.
• Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature.