BRUSSEL SPROUTS WITH ONIONS RECIPES

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BRUSSELS SPROUTS WITH CARAMELIZED ONIONS RECIPE | MYRECIPES



Brussels Sprouts with Caramelized Onions Recipe | MyRecipes image

Provided by MyRecipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Serves 8

Number Of Ingredients 5

Salt and pepper
1?½ pounds Brussels sprouts, trimmed
1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into thin strips
1 onion, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.
  • Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 108 calories, CarbohydrateContent 9 g, CholesterolContent 13 mg, FatContent 6 g, FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 427 mg

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS RECIPE ...



Sauteed Brussels Sprouts with Bacon and Onions Recipe ... image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish    Vegetables    Onion

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
  • Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
  • Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, CarbohydrateContent 10.2 g, CholesterolContent 13.5 mg, FatContent 7.8 g, FiberContent 3.8 g, ProteinContent 8.4 g, SaturatedFatContent 2.9 g, SodiumContent 196.2 mg, SugarContent 2.6 g

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  • Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.
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This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.
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