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Roasted Brussels Sprouts With Bacon

Roasted Brussels Sprouts With Bacon



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Cook the bacon in a large skillet over medium heat, turning once, until it is crisp and browned, 7 to 8 minutes. Using a slotted spatula, transfer it to paper towels to drain and cool. Pour the rendered bacon fat into a small bowl and set aside. (The bacon and bacon fat can be cooled, covered separately, and refrigerated for up to 1 day. Reheat the bacon fat in a microwave oven or in a skillet just until melted.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the sprouts and cook until they turn a brighter shade of green, about 3 minutes. Drain, rinse well under cold running water, and drain again. Pat the sprouts dry with paper towels. (The sprouts can be wrapped in dry paper towels, stored in plastic zip-tight bags, and refrigerated for up to 1 day.)

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a half-sheet pan with parchment paper.

Toss the sprouts and bacon fat in a large bowl until coated. Spread the sprouts on the prepared pan. Bake the sprouts, turning them occasionally, until they begin to brown, about 20 minutes. Remove the pan from the oven. Drizzle the sprouts with the syrup and stir to coat them evenly. Return the sprouts to the oven and continue baking, stirring once or twice, until the syrup has reduced to a glaze, about 5 minutes more.

Season the sprouts with salt and pepper. Transfer them to a serving dish. Coarsely chop the bacon, sprinkle it over the sprouts, and serve.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.


  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 slices bacon or 2 ounces pancetta, chopped
  • ½ cup chopped onion
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon balsamic glaze (Optional)

Toss Brussels sprouts with 2 teaspoons oil and salt. Spread on a small baking sheet or roasting pan. Roast, stirring once, until browned and tender, about 12 minutes. Transfer to a medium bowl.

Meanwhile, heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add bacon (or pancetta) cook, stirring, until crispy, about 5 minutes. Remove with a slotted spoon to a plate. Add onion cook, stirring, until golden, 6 to 8 minutes. Using a slotted spoon, transfer to the bowl with the Brussels sprouts. Add sage and the bacon (or pancetta) and toss to combine. Drizzle with balsamic glaze, if desired.