EMERIL BRUSSEL SPROUTS RECIPES

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EMERIL'S BACON BRUSSELS SPROUTS RECIPE - FOOD.COM



Emeril's Bacon Brussels Sprouts Recipe - Food.com image

Make and share this Emeril's Bacon Brussels Sprouts recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 pan brussels sprouts, 4-6 serving(s)

Number Of Ingredients 6

12 ounces thickly sliced lean bacon, cut crosswise into thin strips
1 Spanish onion, thinly sliced
8 garlic cloves, halved lengthwise
2 lbs Brussels sprouts, trimmed and halved, if desired
coarse salt & freshly ground black pepper
sugar (optional)

Steps:

  • In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
  • Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
  • Remove the softened vegetables from the pan and set aside.
  • Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
  • Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
  • Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

Nutrition Facts : Calories 491.2, FatContent 39.5, SaturatedFatContent 13, CholesterolContent 57.8, SodiumContent 758.3, CarbohydrateContent 21.2, FiberContent 6.5, SugarContent 5.2, ProteinContent 16.3

PAN-ROASTED BRUSSEL SPROUTS RECIPE | EMERIL LAGASSE ...



Pan-Roasted Brussel Sprouts Recipe | Emeril Lagasse ... image

Provided by Emeril Lagasse : Cooking Channel

Categories     side-dish

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 9

1/4 cup pancetta, diced
3 tablespoons olive oil
1 teaspoon minced garlic
1 shallot, sliced
2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated Parmigiano Reggiano, plus more to taste

Steps:

  • Using a saute pan, with a lid, render pancetta in 2 tablespoons of olive oil over medium heat; 2 minutes. Add garlic and shallot and saute for another minute. Add Brussels sprouts, chicken broth, salt and pepper and stir to combine. Cover and cook for 4 minutes or until desired doneness.
  • Transfer to serving bowl and garnish with freshly grated Parmigiano-Reggiano cheese.

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