Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brussel sprouts with leeks and bacon. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Trim tough ends from Brussels sprouts and cut each sprout in half. Roast beef, mashed potatoes, gravy, Brussel sprouts with bacon & leeks and good Cabernet Sauvignon make a great pairing! Pan Roasted Brussel Sprouts with Bacon & Leeks.
Brussel Sprouts with Leeks and Bacon is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brussel Sprouts with Leeks and Bacon is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook brussel sprouts with leeks and bacon using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Brussel Sprouts with Leeks and Bacon:
- Make ready Brussel Sprouts
- Make ready Smoked Back Bacon
- Make ready medium Leeks
- Make ready Butter
- Take Pepper to taste (no salt needed!)
Even if you're not a Brussels sprout fan on any given day, having this dish on a holiday will make you think twice about why you never enjoy these healthy little bites of green goodness more often. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon. Add the bacon and fry until crisp, then add the sprouts, leek and caraway seeds.
Instructions to make Brussel Sprouts with Leeks and Bacon:
- Remove dark tops from the Leeks, then thinly slice them into a medium saucepan.Add the butter.
- Thinly slice up the bacon into small strips and add to the pan.Start to heat it all up gently, stirring to stop any burning.
- Remove stalk ends from the Sprouts and outside leaves. Cut in half, or quarters if the Sprouts are large.
- Add to the pan, and bring up the heat until bubbling nicely, but not boiling. Stir for about 15-20 minutes until Sprouts are tender, (checking by stabbing with a fork!), serve!!
Toss through the hazelnuts and season to serve. Uncover the Brussels sprouts, turn the heat down to low, add the cleaned leeks (with any water still clinging to them) and cook, stirring occasionally. Try pushing the vegetables back into a single layer so that most have direct contact with the pan. Season with salt and pepper, to taste, and toss bacon back into pan. Trim tough ends from Brussels sprouts and cut each sprout in half.
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