Place bacon on rimmed baking sheet and spread into an even layer
Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Bring salted water to boil in medium saucepan.
Add Brussels sprouts.
Boil uncovered until tender.
Cook bacon in large skillet until crisp.
Remove bacon and all but 1 tbsp of bacon fat.
Add garlic and cook until soft and just beginning to brown (about 3 minutes).
Add Brussels sprouts and bacon back into skillet. Just cook until heated through.
Stir in parsley and add additional salt and pepper to taste.
Serve immediately.
Blanch Brussels sprouts and onions in boiling salted water for 6-8 mins. Shock in ice water. Drain.
In a large frying pan, saute bacon until crispy. Drain on paper towels. Add garlic, Brussels sprouts, onions and chicken broth to pan. Saute until broth is evaporated and Brussels sprouts are cooked through. Toss with bacon and season.
Blanch Brussels sprouts and shallots in boiling salted water for 5 mins. Drain.
Heat 1 tbsp oil in a frying pan. Cook bacon for 5 mins, until crisp. Drain on paper towels. Add remaining oil to pan and saute Brussels sprouts and shallots for 10-12 mins, until golden. Return bacon to pan and heat through. Season.
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
Add the Brussels sprouts and toss to coat.
00\u00b0F and line a baking dish with foil. Spread sprouts in
owl, combine fennel seeds, dill and oil. Rub over pork to
immer.
Meanwhile, cook the bacon in a 10-inch skillet
of the Brussels sprouts with olive oil, salt, and black pepper. Spread
Trim stems and any yellow leaves from Brussels sprouts.
Cut each sprout vertically
b>brussels sprouts and 1 lb small potatoes.
Cut the bottoms off the brussels sprouts and
Place the bacon in a large, deep skillet, and cook over medium-
Cook brussels sprouts according to package. I steam mine in the microwave.
While sprouts are cooking, in a pot on the stove, cook your bacon and onion together. Cook until bacon and onion are thoroughly done.
Add brussels sprouts to bacon & onion. Add margarine and salt & pepper to taste. When margarine is melted, you are done!
I like to cook mine until the sprouts get a little brown on the bottom.
Cook Brussels sprouts in water until tender or according to package directions.
Fry bacon until crisp, reserving bacon drippings.
Crumble bacon and set aside.
Add vinegar and sugar to hot bacon drippings.
Cook mixture until sugar dissolves. Toss dressing over hot Brussels sprouts and serve.
Place brussels sprouts in a saucepan and cover with water.
Bring
Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.
Trim the bottoms of the Brussels sprouts and pull off any withered leaves. Cook them in boiling salted water until tender, about 10 minutes; drain. Cut the bacon into 1-inch pieces and fry until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan. Add the vinegar to the pan and cook 1 minute over medium-high heat, scraping up the browned bits in the bottom of the pan. Add the Brussels sprouts and toss until warm. Sprinkle with bacon.
Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl.
Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute.
Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.