PAN FRIED BRUSSELS SPROUTS RECIPE | ALLRECIPES
Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!
Provided by Connie Fabian Byrnes
Categories Brussels Sprouts Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 87.2 calories, CarbohydrateContent 12.1 g, FatContent 3.7 g, FiberContent 4.6 g, ProteinContent 4.1 g, SaturatedFatContent 0.5 g, SodiumContent 29.3 mg, SugarContent 3.2 g
BRUSSELS SPROUTS WITH BACON RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
- Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Nutrition Facts : Calories 252 calorie, FatContent 16 grams, SaturatedFatContent 5 grams, CholesterolContent 27 milligrams, SodiumContent 734 milligrams, CarbohydrateContent 15 grams, FiberContent 6 grams, ProteinContent 15 grams, SugarContent 4 grams
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- Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
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- In same bowl, toss Brussels sprouts with remaining 2 tablespoons olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.
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- Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
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