Web place the brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.

Brussel sprouts with bacon recipe. Place the sweet potatoes on the baking sheet and toss with a spatula to coat in the bacon grease. Add the brussels sprouts to the pan, stir them until they’re nicely coated in the bacon grease, and cover the pan with a. Drain again when the sprouts have cooled.

Warm brussels sprouts with bacon and mustard vinaigrette. Remove the skillet from heat, and season the veggies with salt and black pepper. Try a new approach to cooking these traditional winter greens.

Web ingredients 2 pounds brussels sprouts, halved 6 bacon strips, chopped 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons balsamic glaze Bring a large pot of salted water to a boil. Web watch how to make this recipe.

8 servings nutrition info save recipe ingredients deselect all 3 pounds medium brussels. Web directions in a large skillet, cook bacon over medium heat until crisp. Brussels sprouts will last in the refrigerator for at least one week in a bag or airtight container.

Add the brussels sprouts and toss until fully coated. Lightly grease a large baking pan with nonstick cooking oil spray or a light coating of oil. Drain, refresh in cold water, then drain again and cut in half.

Sprinkle with salt and pepper. Web frying bacon in a skillet and sautéing sprouts in the some of the leftover bacon fat with some butter added in starts these sprouts off in the right direction. Web method bring a pan of water to the boil.