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Cheesy Bacon Brussels Sprouts Recipe

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.

Ingredients

  • 1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 large onion, finely chopped (1 cup)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup half-and-half
  • 2 teaspoons chicken bouillon granules
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded Cheddar cheese

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Directions

  1. Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  3. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  4. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Creamy Brussel Sprouts Recipe

Ingredients

  • 1 1/2 pounds medium Brussels sprouts
  • 2 Tbsp butter
  • 3 large shallots, peeled and finely minced
  • 1 Tbsp flour
  • 1 Tbsp Marsala wine
  • 1/2 cup whole milk
  • 1/2 cup heavy cream (or half and half)
  • 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided
  • salt and pepper to taste
  • pinch freshly grated nutmeg
  • fresh thyme leaves for garnish

Creamy Brussel Sprouts Recipe

Directions

  1. Set oven to 375F
  2. Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
  3. Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
  4. Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don’t brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
  5. Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
  6. Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8×10 gratin dish.
  7. Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.

Thanksgiving Recipe Guide | 2017 Edition

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Thanksgiving Recipe Guide | 2017 Edition

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Caramelized Brussels Sprouts and Bacon Recipe

Ingredients

  • 1 ½ – 2 lb(s) (675-900 g) brussels sprouts
  • 5 slices bacon, diced
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (15 mL) butter
  • 1 shallot, diced
  • ⅓ cup (75 mL) hot water (optional)
  • ½ lemon
  • Salt to taste
  • Pepper to taste

Caramelized Brussels Sprouts and Bacon Recipe

Directions

  1. Remove outer leaves from brussels sprouts, trim stem end and halve. Leave smaller sprouts whole, cutting an X in stem end to allow heat to penetrate.
  2. In large skillet, cook bacon until browned, 3-5 minutes. Remove bacon from skillet, keeping warm. Drain excess grease from skillet, reserving 3 tbsp (45 mL) in pan.
  3. Add butter and olive oil to bacon grease. Add shallot; cook until translucent.
  4. Add brussels sprouts and sauté until golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn. (Add up to ⅓ cup (75 mL) hot water to skillet if pan is getting dry and sprouts aren’t cooking).
  5. Add bacon to brussels sprouts.
  6. Just before serving, squeeze lemon juice over brussels sprouts and season with salt and pepper.

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Ingredients

  • 1 ¼ lb(s) Brussels sprouts, tough ends removed and halved
  • 4 slices bacon, cut into 1-inch pieces
  • ¼ cup beer (preferably dark ale)
  • 2 Tbsp grainy mustard
  • 2 Tbsp maple syrup
  • ½ tsp salt
  • 1 Tbsp bacon fat or unsalted butter
  • ½ cup panko breadcrumbs

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Directions

  1. Preheat oven to 425ºF.
  2. In a small bowl, combine beer, mustard, maple syrup and salt.
  3. On a large cast iron pan or high-sided skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a plate.
  4. In the same pan or skillet over medium heat, sear sprouts cut side-down until golden brown on the bottom, about 5 minutes. Stir in prepared beer mixture and bacon. Transfer skillet to the oven and roast until sprouts are tender and liquid has reduced, about 10 minutes.
  5. Meanwhile, in a skillet over medium heat, melt bacon fat or butter. Stir in panko and toast until golden brown, about 2 minutes.
  6. Transfer sprouts to a large serving platter or bowl and sprinkle with toasted panko. Serve.

Bacon Parmesan Brussel Sprouts Recipe

For those of you who are nervous about Brussel Sprouts will love this recipe.

Bacon Parmesan Brussels Sprouts Recipe

Ingredients

  • 25 -30 fresh Brussels sprouts
  • 8 slices of crisp cooked crumbled bacon
  • 5 tablespoons sour cream
  • 5 tablespoons fresh grated parmesan cheese
  • 1 tablespoon butter
  • 1/2 clove freshed minced garlic
  • fresh ground black pepper
  • 2 tablespoons fresh grated parmesan cheese ( extra)

Directions

  1. Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
  2. Score an”X” on the bottom of each sprout to allow the bitterness to escape.
  3. Steam Cook or boil sprouts until tender crisp.
  4. Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
  5. Combine all in casserole dish and toss to coat.
  6. Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.