Roasted Brussels Sprouts With Bacon Apples And Onions Recipes

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

BRUSSELS SPROUT, APPLE, AND BACON HASH

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

ROASTED BRUSSELS SPROUTS WITH APPLES, GOLDEN RAISINS, AND WALNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread Brussels sprouts, cauliflower, apples, and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
• Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes.
• Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.

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.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• Preheat oven to 375°F. Mix oil, garlic powder, onion powder and pepper in large bowl. Add Brussels sprouts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.
• Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.
• Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F.
• Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are very soft and evenly browned, 20 to 25 minutes. Stir in the vinegar and cook for 1 minute. Stir in the thyme and season to taste with salt and pepper.
• Meanwhile, toss the sprouts with the remaining 2 Tbs. oil and season generously with salt and pepper. Roast in a single layer on a large rimmed baking sheet, stirring once or twice, until tender, 20 to 25 minutes.
• Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve.

ROASTED SPROUTS AND ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
• Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS

Steps:

• Preheat oven to 175 Celcius.
• Trim the sprouts, remove dead leaves, cut in half.
• Toss sprouts with olive oil (about 1 T).
• Roast in oven for about 25 minutes. Stir occasionally.
• Meanwhile, in a large pan, saute the bacon til crisp.
• Keep 1 T of bacon grease, discard the rest.
• Add the mustard seeds to med-high pan until they start to pop.
• Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
• Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
• Remove from heat. Stir in the mustard.
• Add the bacon.
• Add the sprouts.
• Stir together.
• Add salt to taste. (May not be necessary depending on the bacon.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 450 degrees.
• Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
• Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
• Roast until they begin to turn brown.
• Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
• Remove from oven, toss with red wine vinegar and serve immediately.