Best 5 Brussels Sprouts With Leeks And Bacon Recipes

BRUSSELS SPROUTS WITH BACON

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 LEEKS

Steps:

• In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

BRUSSELS SPROUTS WITH LEEKS AND BACON

Steps:

• Directions 1.Trim tough ends from Brussels sprouts and cut each sprout in half. In 12-inch skillet, place Brussels sprouts and water; cover and cook on medium 12 minutes or until tender. Drain well. Transfer to large bowl; set aside. (Brussels sprouts can be cooked up to 8 hours ahead up to this point. Cool completely, then cover and refrigerate.) 2.To same skillet, add bacon; cook on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove skillet from heat. 3.To same skillet, add sprouts, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook on medium-high 6 to 8 minutes or until Brussels sprouts are browned, stirring frequently. Remove from pan; keep warm. 4.Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand. Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well. 5.In same skillet, heat olive oil on medium until hot. Add leek, garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 12 to 14 minutes or until leek is tender and browned, stirring frequently. Add bacon, Brussels sprouts, and cider vinegar; cook 2 minutes, stirring occasionally. To serve, stir parsley into vegetables in skillet; transfer to serving bowl.