Best 5 Caramelized Brussels Sprouts And Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Caramelized Brussels Sprouts and Bacon: A Delightful Medley of Flavors**

Brussels sprouts, often overlooked in the vegetable kingdom, take center stage in this delectable dish, caramelized to perfection and infused with the smoky, savory essence of crispy bacon. This recipe elevates these humble sprouts into a culinary masterpiece, transforming them into tender-crisp morsels bursting with natural sweetness and a hint of nuttiness. The addition of balsamic vinegar adds a touch of tangy richness, while the sprinkling of Parmesan cheese provides a salty, umami finish, creating a symphony of flavors that will tantalize your taste buds. But this article doesn't stop at one extraordinary recipe; it also offers variations to cater to diverse preferences and dietary restrictions. From a vegetarian version that swaps bacon for walnuts, to a gluten-free option that replaces balsamic vinegar with lemon juice, these variations ensure that everyone can savor the delectable goodness of caramelized Brussels sprouts.

Here are our top 5 tried and tested recipes!

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.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON



Caramelized Brussels Sprouts with Cranberries and Bacon image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

10 cups water
Salt
4 pounds Brussels sprouts
5 or 6 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper

Steps:

  • In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
  • In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
  • Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
  • Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER



Caramelized Brussels Sprouts With Bacon and Cider image

This a sweet and slightly smoky Brussels sprout recipe that's great for Thanksgiving, or any time they are in season.

Provided by Spice Boy

Categories     Vegetable

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout (cut in half, root ends trimmed)
2 tablespoons butter
4 slices smoked bacon, chopped
1/2 small onion, peeled and finely chopped. (Or one shallot)
1 cup apple cider
1 cup chicken broth
1 tablespoon sugar (more or less to taste, depending on sweetness of cider)
salt and pepper

Steps:

  • Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
  • Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
  • Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
  • When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
  • Taste for salt level and season with salt and pepper. Add more sugar if desired.
  • Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON



Caramelized Brussels Sprouts With Cranberries and Bacon image

I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!

Provided by mer5901

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

10 cups water
salt
4 lbs Brussels sprouts
5 -6 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup dried cranberries
fresh ground black pepper

Steps:

  • In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
  • In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
  • Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
  • Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
  • Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
  • Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.

Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.7, Cholesterol 14.9, Sodium 121, Carbohydrate 17.9, Fiber 5.4, Sugar 6.7, Protein 5.3

CARAMELIZED ONION-(SOMETIMES BACON)-AND PECAN BRUSSELS SPROUTS



Caramelized Onion-(Sometimes Bacon)-And Pecan Brussels Sprouts image

Make and share this Caramelized Onion-(Sometimes Bacon)-And Pecan Brussels Sprouts recipe from Food.com.

Provided by JC in Texas

Categories     Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 large onion
1 lb Brussels sprout
1/4 butter
1 cup pecan pieces (or crisp bacon)
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut onion in half, and thinly slice.
  • Cut brussels sprouts in half, then cut each half into thin pieces. Chill the onion and brussels sprouts in separate bags for 8 hours.
  • Melt butter in large skillet over medium heat; add pecans, and saute 5 minutes or until toasted. Remove pecans. Add onion, and cook, stirring often, 15 minutes or until caramel colored. (We even burn some of the onions.).
  • Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Salt and pepper and serve.

Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 0.9, Sodium 303.2, Carbohydrate 7.9, Fiber 3.1, Sugar 2.3, Protein 2.9

Tips:

  • To ensure crispy and tender Brussels sprouts, avoid overcrowding the pan. Cook them in batches if necessary.
  • Use thick-cut bacon for a more satisfying bite and flavor.
  • For a sweeter caramelization, add a pinch of sugar or honey to the Brussels sprouts while cooking.
  • To enhance the caramelization process, cook the Brussels sprouts over medium-high heat, stirring occasionally.
  • Feel free to add other vegetables to the recipe, such as sliced onions, mushrooms, or bell peppers.
  • For a tangy twist, add a splash of balsamic vinegar or lemon juice before serving.

Conclusion:

Caramelized Brussels sprouts and bacon is a delicious and versatile dish that can be enjoyed as a side dish or main course. With its combination of sweet, savory, and smoky flavors, it's sure to be a hit with family and friends. So next time you're looking for a flavorful and healthy dish, give this recipe a try!

Related Topics