Pan Roasted Brussels Sprouts with Thick Cut Bacon, Red Bell Peppers and Onions
4 strips of bacon, cut into small pieces - more if you like!
½ medium onion, diced fine
½ Red Bell Pepper, diced fine
About 1 pound Brussels sprouts, washes, stem trimmed, outer leaves removed, if small, cut in half top to bottom, if large cut in quarters.
Touch of butter (1 teaspoon)
Salt and Pepper to taste
In a large skillet cook bacon until crispy. Remove bacon, set aside. Cook onions in some bacon fat until soft. Add red bell pepper and cook for 1 minute. Remove from pan. Cook Brussels sprouts in bacon fat until nicely browned. Season with salt and pepper and a touch of butter. Add back the onions, peppers and bacon.
Transfer to serving dish. Yum!
Oven Roasted Brussels Sprouts
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
Brussels Sprouts and Grapes
Ingredients:
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
2 table spoons olive oil
4 cloves garlic, minced
2 bunches green onions, sliced thin
1 cup seedless red grapes, halved
3 table spoons butter
Directions:
1. Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
2. Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 5 minutes.