Best Brussels Sprouts Lardons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
  • Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SOUTHERN-STYLE BRUSSELS SPROUTS WITH LARDONS



Southern-Style Brussels Sprouts with Lardons image

Creamy, Southern, fragrant Brussels sprouts with bacon, ya'll!

Provided by Chef Nastay Nate

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 7

1 pound thick-cut smoked bacon
1 tablespoon olive oil
1 ½ pounds Brussels sprouts, trimmed and halved
salt and ground black pepper to taste
2 large sweet yellow onions, sliced
1 (15 ounce) can cream-style corn
5 sprigs fresh thyme, stemmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
  • Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
  • Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
  • Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
  • While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
  • Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 35.5 g, Cholesterol 27.3 mg, Fat 13.7 g, Fiber 9.4 g, Protein 16.3 g, SaturatedFat 4 g, Sodium 835.1 mg, Sugar 7.2 g

SEARED BRUSSELS SPROUTS WITH BACON LARDONS



SEARED BRUSSELS SPROUTS WITH BACON LARDONS image

Categories     Vegetable     Side

Yield 3-4 servings

Number Of Ingredients 4

1/4 pound slab bacon, cut into 1/2-inch by 1/4-inch lardons
2 tablespoons olive oil
1 pounds small brussels sprouts, outer leaves discarded, stems trimmed, split in half
Kosher salt and freshly ground black pepper

Steps:

  • Add bacon and olive oil to 12-inch nonstick skillet. Add enough water to barely cover and cook over medium-high heat, stirring to break up bacon. Allow water to completely evaporate, about 8 minutes. Continue to cook, stirring and tossing occasionally until bacon is crisp on all sides, about 8 minutes. Transfer to fine mesh strainer set over large heat-proof bowl. Toss sprouts in bowl with bacon fat until well coated. Wipe out skillet and add 1 teaspoon bacon fat. Heat over high heat until smoking. Add as many sprouts as fit in single layer face down to skillet and cook without moving until deeply charred, about 3 minutes. Flip and cook on until second side is charred and sprouts are tender-crisp throughout, about 3 minutes longer. Season to taste with salt and pepper and transfer to serving bowl. Repeat with remaining sprouts. Add rendered bacon to serving bowl and toss all to combine. Serve immediately.

BRUSSELS SPROUTS LARDONS



BRUSSELS SPROUTS LARDONS image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 7

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth

Steps:

  • Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve. Homemade Chicken Stock: 3 (5-pound) chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. Yield: 6 quarts

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

Copyright 2004, Barefoot in Paris. These are really very good. Update 11/28/2207: it is possible that the chicken broth may not be necessary! It could be enough with cooking them 5 minutes and browning them that they are done - pierce them to see if they are tender. Just add the raisins when browning the brussel sprouts. Update 01/20/2009: I also forgot to mention that I have made these with turkey bacon and they were just as delicious as with the other bacon!! ;)

Provided by Manami

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
6 ounces bacon or 6 ounces turkey bacon, 1/4-inch dice
1 1/2 lbs Brussels sprouts, trimmed & cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup raisins
1 3/4 cups low sodium chicken broth (if needed) (optional)

Steps:

  • Heat the olive oil in a large 12" sauté pan and add the pancetta or bacon.
  • Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes.
  • Remove to a plate lined with paper towels.
  • Add the Brussel sprouts, salt, and pepper to the fat in the pan and sauté over medium-heat for about 5 minutes, until lightly browned.
  • Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
  • If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.

Nutrition Facts : Calories 135.5, Fat 5.2, SaturatedFat 0.8, Sodium 244.1, Carbohydrate 22.6, Fiber 3.7, Sugar 12.7, Protein 3.5

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.

Provided by Battle in Seattle

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
4 ounces thick-cut bacon (1/4-inch dice, can substitute pancetta)
1 1/2 lbs Brussels sprouts, trimmed and cut in half through stem
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
3/4 cup golden raisin
1 3/4 cups chicken stock

Steps:

  • Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan.
  • Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock.
  • Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water.
  • Return the bacon to the pan, heat through, season to taste, and serve.

Nutrition Facts : Calories 247.8, Fat 14.5, SaturatedFat 3.8, Cholesterol 14.9, Sodium 501.8, Carbohydrate 25.2, Fiber 3.8, Sugar 13.8, Protein 7.5

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #pork     #vegetables     #american     #dinner-party     #meat

Related Topics