Best 9 Brussels Sprouts Chiffonade With Bacon Garlic And Shallots Recipes

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Embark on a culinary journey with our tantalizing Brussels sprouts chiffonade, where crispy bacon, aromatic garlic, and delicate shallots harmonize to create a symphony of flavors. This versatile dish can be served as a delectable side or a hearty main course, catering to diverse palates. Discover the art of chiffonade, a technique that transforms humble Brussels sprouts into elegant ribbons, enhancing their texture and absorbing the savory flavors of the accompanying ingredients. Indulge in a symphony of textures and flavors as you explore two irresistible variations: the classic rendition featuring a balsamic glaze that adds a touch of tangy sweetness, and the bacon-infused version, where crispy bacon bits elevate the dish to a new level of indulgence. Prepare to tantalize your taste buds with this extraordinary Brussels sprouts chiffonade, a culinary masterpiece that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS



Chiffonade of Brussels Sprouts with Bacon & Hazelnuts image

I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.

Provided by P48422

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs Brussels sprouts
3 slices bacon, finely diced
1/2 cup hazelnuts, toasted and chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
  • Shred the sprouts with the coarse shredding attachment of your food processor.
  • Set aside until about 10 minutes before service.
  • Cook the bacon over medium-high heat until crisp.
  • Remove with a slotted spoon to a paper towel to drain.
  • Set aside.
  • Reserve the bacon fat in the pan.
  • Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
  • Saute until crisp-tender and bright green, about 3-5 minutes.
  • Add the bacon, hazelnuts, salt and pepper and toss to combine.
  • Taste, adjust seasonings and serve.

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

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

BRUSSELS SPROUTS WITH BACON & GARLIC



Brussels Sprouts with Bacon & Garlic image

When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings

Number Of Ingredients 6

2 pounds fresh Brussels sprouts (about 10 cups)
8 bacon strips, coarsely chopped
3 garlic cloves, minced
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a 6-qt. Dutch oven or stockpot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels., Add Brussels sprouts to bacon drippings; cook and stir until sprouts begin to brown lightly, 4-6 minutes. Stir in broth, salt and pepper; cook, covered, until Brussels sprouts are tender, 4-6 minutes longer. Stir in bacon mixture.

Nutrition Facts : Calories 109 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 300mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH BACON AND SHALLOTS



Roasted Brussels Sprouts With Bacon and Shallots image

Brussels Sprouts dont get any better than this! A fantasically delicious side dish for any occasion!

Provided by Brenda Lanzilli

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb Brussels sprout, trimmed and halved
4 slices smoked bacon, chopped
1 shallot, sliced
2 tablespoons white wine
2 tablespoons olive oil
1 tablespoon butter
1 pinch of kosher salt and cracked pepper, to taste

Steps:

  • 1.Preheat oven to 425 degrees.
  • 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet.
  • 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan.
  • 4.Add shallots and sauté for about 5 minutes.
  • 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat.
  • 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown.
  • 7.Remove from oven and add butter and bacon, toss to combine.
  • 8.Salt and pepper to taste.

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS



Brussels Sprouts Chiffonade With Bacon, Garlic and Shallots image

Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!

Provided by English_Rose

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

10 ounces Brussels sprouts, trimmed
1 tablespoon olive oil
1 ounce butter
2 shallots, finely chopped
1 garlic clove, crushed
2 ounces smoked bacon, chopped

Steps:

  • Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
  • Heat the olive oil and melt the butter into it.
  • Add the shallots, garlic and bacon.
  • Cook for 3-4 mins until the shallot is softened.
  • Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

BRUSSELS SPROUTS WITH BACON



Brussels Sprouts with Bacon image

Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth

Steps:

  • Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

BRUSSELS SPROUTS WITH GARLIC AND BACON



Brussels Sprouts with Garlic and Bacon image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 5

Kosher salt
4 cups whole Brussels sprouts
8 slices molasses-cured shoulder bacon or regular bacon
6 cloves garlic, chopped
Freshly ground black pepper

Steps:

  • Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
  • In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

BRUSSELS SPROUTS WITH BACON OR PANCETTA, GARLIC, AND SHALLOTS RECIPE - (4.6/5)



Brussels Sprouts with Bacon or Pancetta, Garlic, and Shallots Recipe - (4.6/5) image

Provided by gwendee1

Number Of Ingredients 6

2 1/2 pounds Brussels sprouts, trimmed and halved
1/4 cup olive oil
6 slices center-cut bacon, chopped OR 1/2 cup chopped pancetta
1/2 cup sliced shallot (about 1 large)
6 garlic cloves, thinly sliced
1/8 teaspoon freshly ground black pepper

Steps:

  • 1. Preheat oven to 450°. 2. Cut dry end of brussel sprouts off and cut sprouts in half lengthwise. Place in a large bowl and toss with olive oil to coat. 3. Heat a large nonstick skillet over medium-high heat. Add bacon or pancetta and sauté for 5 minutes or until bacon/pancetta begins to brown. Remove pan from heat. Remove the bacon/pancetta from pan with a slotted spoon and put it in a bowl lined with a paper towel to absorb the grease. Reserve 1 tablespoon of grease in pan. 4. Return pan to medium-high heat, and stir in bacon/pancetta & shallots. Sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. 5. Add bacon/pancetta, shallots & garlic to brussel sprouts and toss to coat evenly. 6. Pour brussel sprouts on a cookie sheet and bake at 450° for 20 minutes or until browned, stirring after 10 minutes. Depending on the size of the brussel sprouts, you may need to cook it longer to your desired doneness. Sprinkle with black pepper if desired. Enjoy!

Tips:

  • Choose fresh Brussels sprouts: Look for firm, bright green sprouts with tightly closed leaves.
  • Prepare the Brussels sprouts properly: Trim the ends and remove any yellow or wilted leaves.
  • Use a sharp knife for the chiffonade: This will help you get thin, even slices.
  • Don't overcrowd the pan: Cook the Brussels sprouts in batches if necessary to prevent steaming.
  • Season to taste: Add salt, pepper, and other seasonings to your liking.

Conclusion:

Brussels sprouts chiffonade is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamin C, and potassium. With its nutty flavor and slightly bitter edge, Brussels sprouts chiffonade is sure to please even the most discerning palate. So next time you're looking for a healthy and flavorful side dish, give this recipe a try. You won't be disappointed!

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