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Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve. Sauteed Brussels sprouts are perfect with onions and bacon.
- Baked Southern Macaroni and Cheese Recipe | Paula Deen
Preheat oven to 350°F. Grease a 9-by—13-inch baking dish;...
- Roasted Brussel Sprouts with Bacon & Pecans Recipe - Paula Deen
Ingredients. 2 lbs Brussels sprouts, trimmed and cut into...
- Brussel Sprouts with Hot Bacon Vinaigrette Recipe - Paula Deen
Crispy brussels sprouts with bacon dressing makes a...
- Baked Southern Macaroni and Cheese Recipe | Paula Deen
Ingredients. 2 lbs Brussels sprouts, trimmed and cut into halves. 1 lb bacon, cooked crisp and chopped. 4 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 4 tablespoons Romano cheese, freshly grated. 4 whole roasted and salted pecans, roughly chopped. Kosher salt, to taste.
Crispy brussels sprouts with bacon dressing makes a delicious and elegant addition to the Thanksgiving feast. Guests will love the fall vegetable prepared with bacon. Top the finished side with chopped bacon before serving to your hungry guests.
Brussels Sprouts with Bacon and Lemon. Take these Brussels sprouts to the next level with applewood-smoked bacon and lemon. You can prep the the Brussels sprouts and bell pepper for this dish a day ahead.
Add Brussels sprouts, salt, and pepper, and cook, stirring occasionally, for 6 minutes or until edges begin to brown and sprouts are just tender. Stir in pomegranate seeds and all remaining ingredients, and cook until heated through. Serve immediately.
Shredded brussel sprouts sautéed with bacon, garlic and brown sugar will have guests coming back for more! Riced brussel sprouts have their place on both the fall holiday table and the weeknight dinner menu.
20 Δεκ 2019 · This easy recipe for roasted brussels sprouts is so flavorful with a touch of honey and an optional addition of garlic and bacon! Be sure to try my roasted green beans, carrots, and broccoli next! I could eat roasted Brussels Sprouts like it was popcorn, I’m not kidding.
