Stir Fried Brussels Sprouts With Bacon Recipes

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PAN FRIED BRUSSELS SPROUTS WITH BACON



Pan Fried Brussels Sprouts with Bacon image

How to cook brussels sprouts in a pan on the stove with crumbled bacon and crispy fried onions using this simple recipe. A delicious side dish with browned caramelized brussels sprouts that taste similar to being roasted.

Provided by Steve Cylka

Categories     Side Dish

Time 30m

Number Of Ingredients 6

8 slices bacon (diced)
2 pounds brussels sprouts (halved)
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1/3 cup crisp fried onions (French's or other brand or homemade)

Steps:

  • Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.
  • Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.
  • Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.
  • Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.
  • Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.

Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Protein 9 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 647 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

FRIED BRUSSELS SPROUTS



Fried Brussels Sprouts image

Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!

Provided by Brandi Ratcliff

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 35m

Yield 4

Number Of Ingredients 5

6 slices bacon, cut into bite-size pieces
½ onion, diced
1 (12 ounce) package fresh Brussels sprouts, trimmed and sliced
2 tablespoons white sugar, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
  • Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g

STIR-FRIED BRUSSELS SPROUTS WITH BACON



Stir-fried Brussels Sprouts with Bacon image

stir-fried brussels sprouts with bacon is a delicious side dish with an irresistible taste and flavor that will keep you coming back for more!

Provided by Tayo Oredola

Categories     Snack, Side Dishes and Appetizers

Time 25m

Number Of Ingredients 5

1.5 lbs brussels sprouts
½ lbs bacon
½ tsp salt
½ tsp cayenne pepper
1 tsp bouillon powder

Steps:

  • Trim the base of the brussels sprouts off and any outer leaves that look wilted.
  • Cut each brussels sprouts into halves.
  • Fry the bacon on medium heat for about 5 minutes till crispy.
  • Take out of the skillet.
  • Add the halved brussels sprouts to the bacon grease and fry on medium-high heat for about 5 minutes, covered.
  • Break the bacon into smaller pieces.
  • Add in the bacon, bouillon powder, cayenne pepper, and salt, and let fry for 5 more minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 311 kcal, Carbohydrate 16 g, Protein 13 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 838 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

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

SAUTEED CABBAGE AND BRUSSELS SPROUTS WITH BACON AND CARAMELIZED SHALLOTS



Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

6 whole shallots, peeled
3 tablespoons canola oil
1 tablespoon sugar
Kosher salt and freshly ground pepper
3/4 pound slab bacon, thinly sliced
1/2 head green cabbage, finely shredded
1/2 pound Brussels sprouts, outer layer removed, thinly sliced
Pinch of red pepper flakes
Splash of red wine vinegar

Steps:

  • Preheat the oven to 400 degrees F. Put the shallots in a small baking dish, toss with 1 tablespoon canola oil and the sugar and season with salt and pepper. Roast, turning a few times, until golden brown and caramelized, 40 to 45 minutes. Let cool slightly, then thinly slice.
  • Put the bacon in a large saute pan over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Pour off all but 1 tablespoon of the bacon fat, then add the remaining 2 tablespoons canola oil to the pan. Return to the stove over medium heat and heat until the oil begins to shimmer. Add the cabbage and Brussels sprouts, season with salt, pepper and the red pepper flakes, and cook until the vegetables are soft and light golden brown, about 15 minutes. Stir in the vinegar and the shallots. Transfer to a platter and top with the crisp bacon.

STIR-FRIED BRUSSELS SPROUTS



Stir-Fried Brussels Sprouts image

Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.

Provided by Genevieve Ko

Categories     easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, such as grapeseed or canola oil
4 garlic cloves, smashed, then peeled
1 pound brussels sprouts, halved or quartered, if large
Salt and pepper
1/2 teaspoon granulated sugar
2 teaspoons soy sauce
Red-pepper flakes, to taste

Steps:

  • Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
  • Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
  • Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS AND SHERRY



Stir-Fried Brussels Sprouts With Shallots and Sherry image

This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.

Provided by Tara Parker-Pope

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 pound brussels sprouts
3 tablespoons dry sherry
1 tablespoon soy sauce (low-sodium if desired)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons peanut or canola oil
1/3 cup thinly sliced shallot
1 tablespoon minced garlic
1/4 cup roasted pine nuts

Steps:

  • Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 3 grams, TransFat 0 grams

SUPERB STIR FRIED BRUSSELS SPROUTS



Superb Stir Fried Brussels Sprouts image

If you've never stir fried sprouts before, then dust off that wok and get to it! Tnis is a superb way to handle Brussels sprouts, crisp, tender and tasty!!!

Provided by MarieRynr

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 lb Brussels sprout, trimmed and thinly sliced
6 pieces sun-dried tomatoes packed in oil, cut into fine shreds
1 finely grated lemon, zest of
1 -2 tablespoon lemon juice

Steps:

  • Heat your wok over high heat until very hot, add the olive oil and swirl around once.
  • Now add the garlic and stir fry for a few seconds to scent the oil.
  • Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
  • Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
  • Taste and season with salt and pepper if necessary.

Nutrition Facts : Calories 113.3, Fat 8, SaturatedFat 1.1, Sodium 36.2, Carbohydrate 9.9, Fiber 3.3, Sugar 2.1, Protein 3.2

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