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Brussels sprouts with bacon and blue cheese recipe

Brussels sprouts with bacon and blue cheese recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Move over roasted Brussels sprouts there's a new bacon and blue cheese version in town. Delight your friends and family with this delicious side dish, perfect to accompany a splendid Christmas roast.

70 people made this

IngredientsServes: 6

  • 4 slices bacon
  • 1 small red onion, thinly sliced
  • 1/4 teaspoon salt
  • 180ml water
  • 1 teaspoon Dijon mustard
  • 450g Brussels sprouts - trimmed, halved and thinly sliced
  • 1 tablespoon cider vinegar
  • 70g crumbled Gorgonzola cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Place the bacon in a large, deep frying pan or skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices with kitchen paper. Crumble when cool.
  2. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to the boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

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Reviews & ratingsAverage global rating:(71)

Reviews in English (49)

by Dutchgirl

I'm the submitter of this recipe. As I look at the photos that people have added I notice that the brussels sprouts look to be halved or even whole. One of the most important steps in this recipe, in my opinion, is to slice the sprouts very thinly, almost shred them - the way you would shred cabbage for cole slaw. This keeps the cooking time down so the sprouts don't get mushy - they remain somewhat 'al dente' particularly if you cook somewhat like a stir fry. Also, AR modified my instructions and say to add the vinegar when you add the sprouts. I don't do that. I add the vinegar after the sprouts are finished cooking - stirring it in right before tossing with the bacon and gorgonzola. It gives the dish a nice bite!-26 Nov 2010

by Linda T

Loved this. I used laughing cow blue cheese wedges and I roasted the Brussels sprouts in the oven because I like the carmelization, and then added them at the end to the mustard, vinegar and onion mixture. Great way to dress up sprouts..I have leftovers , luckily.. mmmm-31 Oct 2010

by ritejane

This was a great dish to prep ahead of time. I made the bacon, trimmed and sliced the Brussels sprouts in the morning then made the dish for dinner. Very easy and quick cooking once all the prep work is done. Even my husband loved it and he is a pickier eater than my three year old.-25 Jan 2011


Brussels Sprouts with Bacon and Blue Cheese

If there is ever a time to stick with traditions, it is Christmas. I love my Christmas traditions, it just won't feel like Christmas without a big Christmas Eve dinner, new Holiday pajamas for the family to wear to bed, cinnamon rolls and Southwestern Hashbrown Casserole for Christmas morning breakfast, and most important. Staying home in our pj's all day long playing with the kids new toys!

While I enjoy keeping with these particular traditions it is quite the opposite when it comes to Christmas Eve dinner. This is a big meal that Jon and I really have fun with. New meats, crazy side dishes, new and interesting twists on old classics, and fun desserts. I spend the weeks before the big meal hunting down new side dish recipes to try out while Jon comes up with big plans for the main meat dish. One thing remains certain though, we must have Brussels Sprouts on the table! I never grew up eating Brussels Sprouts, in fact I never tried them until I married Jon and he requested I cook some up. I grew up in a house where vegetables of every shape and size were in every meal, and we were not allowed to snub them. But my Dad would not touch the sprouts with a ten foot pole therefore it was the one vegetable we never had to eat! Boy were we missing out, and I'm pretty sure even Dad would like my new Brussels Sprouts recipe. My Brussels Sprouts with Bacon and Blue Cheese will turn even the biggest sprout hater into an all out fan!

The trick to cooking up good Brussels sprouts is blanching them quickly in salted boiling water before roasting or pan frying. This takes out the bitter cabbage taste that turns off most folks. Crumbled bacon and blue cheese add a salty creamy richness, the cranberries a sweet surprise, and orange juice keeps the dish bright and fresh. The key to all of this goodness is Litehouse's Simply Artisan Reserve Blue Cheese Center Cuts. We are a family full of blue cheese lovers and this stuff is simply the best, hands down. It is perfectly salty without being too pungent in taste. Creamy, rich, and everything blue cheese is supposed to be. Even my younger kids love this Litehouse product. During the making of this dish many blue cheese pieces were stolen from my cutting board and eaten on top of stolen cranberries and bacon crumbles. Cooking with good ingredients can be made difficult by my little food ninjas.

Before you turn up your nose to Brussels Sprouts, try this recipe. Bring it to Christmas potlucks and you'll turn many haters into lovers. Skewer the ingredients onto toothpicks for an appetizer sized version perfect for Holiday and New Years parties. Lighten it up by using raw shaved Brussels Sprouts and serving this dish as a tossed side salad (one of my Mom's favorite ways to eat the vegetable). This recipe is perfect for any occasion and may just end up becoming a new tradition in your house.


Directions

Step 1

PREHEAT oven to 400F. Place Reynolds Kitchens® Oven Bag in 13x9x2-inch baking pan. Add flour, thyme, salt and pepper to bag squeeze bag to blend seasonings.

Step 2

ADD Brussels sprouts and butter to oven bag. Turn bag several times to mix. Arrange Brussels sprouts in an even layer.

Step 3

CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.

Step 4

BAKE 15 to 20 minutes or until Brussels sprouts are tender. Carefully cut bag open.

Step 5

SPOON Brussels sprouts into medium serving bowl immediately sprinkle Brussels sprouts with blue cheese and bacon. Cover with Reynolds Wrap® Aluminum Foil and let sit 5 minutes. Stir and serve.


This easy brussel sprouts with bacon recipe is a delicious side dish, even for the most novice home cook. Brussel sprouts in the oven and roasted until they are charred and crispy the outside and tender on the inside with a little help from a little bacon and onions. The crispy brussel sprouts don't need any help and can been eating without anything else right out of the oven for dinner but with bacon and onions will get even the pickiest of vegetable eater to be asking for more!

Crispy Brussel Sprouts with Bacon

Prep Time: 5-10 min
Cook time: 25-30 min
Total time: 30-40 min

EQUIPMENT
· cutting board and chef knife
· large mixing bowl
· medium sized frying pan
· 2 small bowls or containers

INGREDIENTS
Produce & Protein
· 10-20 Brussel sprouts, trimmed and halved
· 2-3 oz bacon, cut into small pieces
· ½ onion, sliced
· 3-4 garlic cloves, finely chopped
· a few sprigs of parsley, leaves removed from stems and finely chopped

Pantry Ingredients & Seasoning
· Olive oil
· 1-2 tsp Chef Ange Base Seasoning (see page #)
· salt & pepper
· 1-2 tablespoon white wine vinegar

Preheat oven to 375F convection or 400F regular oven

Ingredient Prep
1. Trim Brussel sprouts and cut in half. Remove any discolored leaves and place in a large mixing bowl.
2. Slice onions
3. Crush and chop garlic
4. Cut bacon
5. Place prepped onions, garlic and bacon in small containers for stovetop assembly

Assembly
1. Preheat oven to 375F convection or 400F regular oven
2. Toss Brussels sprouts with olive oil and base seasoning
3. Arrange on baking sheet with cut side up. (Line baking sheet with silicon mat, parchment paper or aluminum foil to save on clean up)
4. Place tray in oven for 20-30 minutes or until browned and loose leaves are slightly charred. (Periodically check in on the Brussels sprouts in the oven and give the pan a shake and/or turn the pan to get even browning).
5. Brown bacon pieces in a frying pan over medium to medium high heat. Move pieces around in the pan to get even cooking.
6. After fully cooked, remove pieces keeping rendered bacon fat in the pan.
7. Reduce heat to medium and add onion slices to bacon fat and sauté until they begin to brown. (If not enough bacon fat in the pan, add a little olive oil.)
8. Add garlic and sauté 1 min.
9. Add heavy splash of white wine vinegar and let evaporate a little bit.
10. Shut off heat and season with salt and pepper
11. Return cooked bacon to the pan and sprinkle with chopped parsley
12. When Brussels sprouts are done, transfer to large bowl and toss with bacon and onion mixture

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and making amazing dinners for my family and friends. I became a home chef after a long and successful career in health, sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to lose weight, be healthy while eating delicious and tasty food by learning to cook with my easy-to-follow recipes, skills and tips! Let’s get cooking!

#cooking #recipes #food #easyrecipes #howtocook #homecooking #cookingshow #learntocook #cookingtips #healthy #dinner #mealprep #loseweight #keto #glutenfree #weightloss #chicken #beef #vegetable #seafood #pork #lunch

For Business Inquiries: [email protected]

SUBSCRIBE to my channel and follow me on my other social media accounts to watch my cooking show and transform yourself in the kitchen and become a competent and confident home cook that has the power and knowledge to make yummy food for yourself and your loved ones. Let’s get cooking!

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This easy brussel sprouts with bacon recipe is a delicious side dish, even for the most novice home cook. Brussel sprouts in the oven and roasted until they are charred and crispy the outside and tender on the inside with a little help from a little bacon and onions. The crispy brussel sprouts don’t need any help and can been eating without anything else right out of the oven for dinner but with bacon and onions will get even the pickiest of vegetable eater to be asking for more!

Crispy Brussel Sprouts with Bacon

Prep Time: 5-10 min
Cook time: 25-30 min
Total time: 30-40 min

EQUIPMENT
· cutting board and chef knife
· large mixing bowl
· medium sized frying pan
· 2 small bowls or containers

INGREDIENTS
Produce & Protein
· 10-20 Brussel sprouts, trimmed and halved
· 2-3 oz bacon, cut into small pieces
· ½ onion, sliced
· 3-4 garlic cloves, finely chopped
· a few sprigs of parsley, leaves removed from stems and finely chopped

Pantry Ingredients & Seasoning
· Olive oil
· 1-2 tsp Chef Ange Base Seasoning (see page #)
· salt & pepper
· 1-2 tablespoon white wine vinegar

Preheat oven to 375F convection or 400F regular oven

Ingredient Prep
1. Trim Brussel sprouts and cut in half. Remove any discolored leaves and place in a large mixing bowl.
2. Slice onions
3. Crush and chop garlic
4. Cut bacon
5. Place prepped onions, garlic and bacon in small containers for stovetop assembly

Assembly
1. Preheat oven to 375F convection or 400F regular oven
2. Toss Brussels sprouts with olive oil and base seasoning
3. Arrange on baking sheet with cut side up. (Line baking sheet with silicon mat, parchment paper or aluminum foil to save on clean up)
4. Place tray in oven for 20-30 minutes or until browned and loose leaves are slightly charred. (Periodically check in on the Brussels sprouts in the oven and give the pan a shake and/or turn the pan to get even browning).
5. Brown bacon pieces in a frying pan over medium to medium high heat. Move pieces around in the pan to get even cooking.
6. After fully cooked, remove pieces keeping rendered bacon fat in the pan.
7. Reduce heat to medium and add onion slices to bacon fat and sauté until they begin to brown. (If not enough bacon fat in the pan, add a little olive oil.)
8. Add garlic and sauté 1 min.
9. Add heavy splash of white wine vinegar and let evaporate a little bit.
10. Shut off heat and season with salt and pepper
11. Return cooked bacon to the pan and sprinkle with chopped parsley
12. When Brussels sprouts are done, transfer to large bowl and toss with bacon and onion mixture

Don’t forget to click SUBSCRIBE and the NOTIFICATION BELL to see when my newest video drops! New easy recipes, cooking tips and super important kitchen skills videos every week!

If you liked watching this video, please leave a COMMENT, click LIKE and SHARE on your social accounts! It’s the nicest thing you can do to say thank you to me for making these videos!

Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and making amazing dinners for my family and friends. I became a home chef after a long and successful career in health, sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to lose weight, be healthy while eating delicious and tasty food by learning to cook with my easy-to-follow recipes, skills and tips! Let’s get cooking!

#cooking #recipes #food #easyrecipes #howtocook #homecooking #cookingshow #learntocook #cookingtips #healthy #dinner #mealprep #loseweight #keto #glutenfree #weightloss #chicken #beef #vegetable #seafood #pork #lunch

For Business Inquiries: [email protected]

SUBSCRIBE to my channel and follow me on my other social media accounts to watch my cooking show and transform yourself in the kitchen and become a competent and confident home cook that has the power and knowledge to make yummy food for yourself and your loved ones. Let’s get cooking!


Brussels Sprouts with Bacon and Balsamic Reduction

Bacon makes everything better! Even those who claim not to like Brussels Sprouts will have a hard time turning this dish down.

Brussels Sprouts with Bacon and Balsamic Reduction

Ingredients

  • 4 slices bacon, chopped (½-inch pieces)
  • 1½ pounds Brussels sprouts, halved
  • 4 shallots peeled and cut into wedges
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ½ cup balsamic vinegar
  • Parmesan cheese, for garnish

Instructions

  1. Pre-heat the oven to 400 ̊ F.
  2. Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
  3. Add the Brussels sprouts and shallots to the pan, season with salt and pepper and toss. Cook for a minute or two. Deglaze by adding ¼ cup of water to the pan, and then transfer the pan to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
  4. Meanwhile, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy – about 8 minutes.
  5. Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Brussels Sprouts with Bacon and Balsamic Reduction on Blue Jean Chef. Thank you!


Brussels Sprouts with Bacon and Blue Cheese

Your Holiday table won't be complete without this festive side dish! A traditional side dish, Brussels Sprouts, is brought to life with bacon, blue cheese, cranberries, and a splash of citrus.

Ingredients

1 lb. brussels sprouts trimmed and cut in half, 6 slices bacon, 1/3 c. dried cranberries roughly chopped, 1/3 c. crumbled Litehouse Artisan Reserve Center Cut Blue Cheese, Juice and zest of 1 orange, salt and pepper,

Directions

Bring a pot of water to a boil and salt slightly. Add the brussels sprouts and cook 2-3 minutes. Remove sprouts from pot and place on a clean kitchen towel to dry. Meanwhile cook the bacon off in a pan. Remove bacon, set aside and crumble. Remove all bacon grease from the pan except for 1-2 Tbsp. Make sure brussel sprouts a VERY dry, patting with a towel if neccessary, and add them to the hot bacon grease. Add a pinch of both salt and pepper and cook until sprouts are browned on the edges. Remove from the heat. Stir in the cranberries, zest, and orange juice. Pour into a serving dish and top with blue cheese.


Brussel Sprout Slaw with Bacon and Blue Cheese

I’ll be the first to admit that, for many years, Brussel sprouts were not my favorite vegetable. As with most vegetables that I didn’t appreciate, I think uninspired presentations and a good dose of overcooking are to blame.

Over the years, however, my husband and I have become Brussel sprouts converts. Possibly stumbling upon and then perfecting our own recipe, that features bacon alongside the sprout, was a turning point for us.

Since then we have decided to try our hand at making a slaw recipe featuring Brussel sprouts. To our surprise, the sprouts have a sweet flavor when served raw. They also offer a lot of texture and crunch, making them an excellent choice when making a slaw.

We decided to add in some of our favorite ingredients, crispy bacon and tangy blue cheese, to create our own slaw. Many traditional coleslaw recipes feature mayonnaise. This version omits the mayo and uses a tangy vinaigrette instead. The flavors are bright and bold, making it a perfect side dish for barbecued or slow roasted meats.

Brussel Sprouts with Bacon and Blue Cheese is also good enough as a stand alone salad. Tuck into a bowl and enjoy!


Loaded Smashed Brussels Sprouts

These smashed brussels sprouts are SO good! I whipped them up as an easy side and everyone loved them, including people that are not a big fan of brussels sprouts.

What makes something “loaded?” Well, like a loaded baked potato, it means lots of butter, cheese, sour cream, bacon, and chives (or green onions).

Someone said they liked them better than loaded potato skins and while I am not willing to go that far (huge potato lover), it was a big compliment!


Brussels Sprouts With Bacon & Blue Cheese

Crispy bacon and creamy blue cheese add an extra hit of flavour to this Brussels sprout salad.

Ingredients

  • 900 g Brussels sprouts , trimmed
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 4 teaspoons maple syrup
  • 2 teaspoons grainy mustard
  • 3 strips thick-cut bacon , chopped
  • 1/2 teaspoon salt , divided
  • 1/3 cup crumbled blue cheese
  • 1/3 cup toasted walnut halves
  • 3 tablespoons pepitas (optional)

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 404 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 238
  • Total fat 20 g
  • Potassium 356 mg
  • Cholesterol 16 mg
  • Saturated fat 6 g
  • Total carbohydrate 9 g

Method

Using paring knife, peel outer leaves from brussels sprouts, keeping cores and outer leaves separate. In food processor with slicing attachment, shred cores. Set cores and outer leaves aside.

In bowl, whisk together oil, vinegar, maple syrup and mustard. In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to plate.

Reserving 1/4 cup, drain fat from pan. Wipe pan clean. Add 2 tbsp of the fat to pan over medium heat add brussels sprout cores and 1/4 tsp of the salt. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Add to bowl with dressing toss to coat. Arrange on serving platter.

Heat remaining fat in same pan. Cook brussels sprout leaves and remaining 1/4 tsp salt, stirring occasionally, until just starting to wilt and brown, 2 to 3 minutes.

Top cores with brussels sprout leaves sprinkle with bacon, blue cheese, walnuts and pepitas (if using).

Test Kitchen Tip: Cooking the tender leaves and the cores of the brussels sprouts separately ensures that they cook evenly.


Rotini with Brussels Sprouts, Blue Cheese, and Bacon Recipe

For a streamlined pasta recipe featuring tangy, piquant blue cheese, we decided to add nutty, slightly bitter Brussels sprouts and rich-tasting pine nuts to the mix. Rather than halve our Brussels sprouts, we opted to thinly slice them this way, they were evenly distributed through­out the dish. We used the fat rendered from the bacon to saute our sprouts, eliminating the need for oil. Adding the crispy pieces of bacon back to the skillet near the end of cooking ensured the perfect amount of crunch and smokiness. Small, firm Brussels sprouts (about 1 inch in diameter) work best here. Slicing the Brussels sprouts in a food processor can help cut down their prep time.

Chop bacon and cook in 12-inch nonstick skillet over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat left in skillet.

Trim and thinly slice Brussels sprouts. Add sprouts, ½ teaspoon salt, and ¼ teaspoon pepper to skillet and cook over medium-high heat until sprouts begin to soften, about 5 minutes. Stir in cream, cover, and simmer until sprouts are tender, about 3 minutes. Off heat, stir in blue cheese.

Meanwhile, toast pine nuts (see page 137) set aside. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sprouts mixture and bacon and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Sprinkle individual portions with pine nuts before serving.

SLICING BRUSSELS SPROUTS
You could slice the Brussels sprouts for this recipe by hand, but we like to use a food processor fitted with the slicing disk. First, trim the stem ends from the Brussels sprouts. Then, working in batches, fill the feed tube with sprouts and press them through with the feed tube plunger.

Brussel Sprouts for Rotini with Brussels Sprouts, Blue Cheese, and Bacon Recipe
Brussels sprouts don’t need to be saved for the holiday dinner table this cruciferous vegetable adds complexity and nutty flavor to a variety of dishes, from salads to pastas. Brussels sprouts, which grow in clusters on long stalks, are so named because they originated in Belgium. We’ve found that smaller sprouts can be more tender and sweet than larger sprouts (more than an inch across), which can be bitter. Before cooking, be sure to trim the stem ends and remove any discolored leaves.

Rotini with Brussels Sprouts, Blue Cheese, and Bacon Recipe Serves 4 TO 6
6 slices bacon
1 pound Brussels sprouts
1 cup heavy cream
1 cup (4 ounces) crumbled blue cheese
¼ cup pine nuts
1 pound rotini



Comments:

  1. Abdul-Nasser

    That sounds very tempting

  2. Criston

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  3. Maladal

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  4. Maeret

    remarkably, very useful room

  5. Daikasa

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