RACHAEL RAY BRUSSEL SPROUT RECIPES RECIPES
BRUSSELS SPROUTS WITH BACON RECIPE | RACHAEL RAY | FOOD ...
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
RACHAEL'S BRUSSELS SPROUTS SALAD RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Brussels sprouts leaves get tossed with orange liqueur-spiked dried cranberries, walnuts and pumpkin seeds in a sweet & spicy Dijon dressing. MAKE-AHEAD: You can prep this recipe up to 1 week in advance. Just refrigerate everything separately (details below) and combine before serving.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- For the dressing, place ingredients in a Mason jar or plastic tub, shake to combine and adjust salt and pepper. Refrigerate up to 1 week.Clean and dry Brussels leaves and store in plastic food storage bag. Toast and cool nuts and place in small food storage bag. Place cranberries in deli tub or bowl and add ¼ cup hot water and orange liqueur, cover and store up to 1 week; drain to serve.To serve, combine the leaves with nuts, fruit and seeds, then dress and toss.
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I saw this on Rachael Ray's talk show. I love Brussels sprouts and want to give this a try soon. Let me know how it is!
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Reviews 4.5
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Total Time 30 minutes
Calories 123.2 per serving
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LEMON-HONEY ROASTED BRUSSELS SPROUTS | RACHAEL RAY IN SEASON
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- Remove the sprouts from the oven and toss to coat with the butter, lemon juice and honey.
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Total Time 45 minutes
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- Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.
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THANKSGIVING BRUSSELS SPROUTS ... - RACHAEL RAY IN SEASON
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- Preheat the broiler. Sprinkle the stuffing croutons on top of the Brussels sprouts. Broil the Brussels sprouts until the croutons are golden brown and toasted, about 5 minutes.
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RACHAEL'S CIDER CHICKEN THIGHS WITH BRUSSELS SPROUTS ...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.The flavors of sweet-tart cider and salty bacon add cozy, fall flavor to this easy one-pan chicken and veggie meal.
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- Heat a large skillet, cast-iron or other, over medium-high heat, then render bacon 3-4 minutes and remove to paper or kitchen towel. Pat chicken dry and season with salt and pepper. Add 1 tablespoon olive oil to pan, add chicken and brown on both sides, about 10 minutes or so, remove, then add shallots and sprouts cut-side down, cook 5-6 minutes, then toss a couple of minutes more while you whisk up sauce.In a bowl, whisk up cider or hard cider, freshly-grated nutmeg, mustard, maple syrup and thyme.Nest the chicken into the sprouts and shallots and pour sauce over, then partially cover and simmer 10-12 minutes more.
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Total Time 25 minutes
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Total Time 25 minutes
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Calories 303 calories per serving
- "*The first time i made this, I didn't have shallots or onions on hand, so i substituted fresh minced garlic (3 cloves) Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html?oc=linkback"
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