Brussel Sprouts with Leeks and Bacon
Brussel Sprouts with Leeks and Bacon

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brussel sprouts with leeks and bacon. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brussel Sprouts with Leeks and Bacon is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Brussel Sprouts with Leeks and Bacon is something that I have loved my whole life.

Brussels sprouts get a flavor boost from leeks and bacon in this holiday side dish. Trim tough ends from Brussels sprouts and cut each sprout in half. Pan Roasted Brussel Sprouts with Bacon & Leeks is a hearty side dish perfect with roast turkey or beef and simple to make.

To get started with this particular recipe, we have to prepare a few ingredients. You can have brussel sprouts with leeks and bacon using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Brussel Sprouts with Leeks and Bacon:
  1. Prepare 250 grams Brussel Sprouts
  2. Make ready 4 slices Smoked Back Bacon
  3. Make ready 2 medium Leeks
  4. Make ready 50 grams Butter
  5. Take Pepper to taste (no salt needed!)

This Brussel sprouts with bacon recipe is a great way to introduce sprouts to kids. Crispy Roasted Brussel Sprouts With Bacon. These cheesy caramelized sprouts are the perfect side dish any time of year, but are especially One sheet pan packed with both the sprouts and bacon is certainly the easiest route to take, but it won't yield crispy bacon. Instead, you'll want to cook the.

Instructions to make Brussel Sprouts with Leeks and Bacon:
  1. Remove dark tops from the Leeks, then thinly slice them into a medium saucepan.Add the butter.
  2. 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.
  3. Remove stalk ends from the Sprouts and outside leaves. Cut in half, or quarters if the Sprouts are large.
  4. 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!!

Raw, shredded Brussels sprouts and sprinkled-in toasted pecans add a crunchy element to each bite, and the addition of fresh chives at the end takes the slaw's flavor up a last little bit. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon. Can't go wrong with Brussels sprouts bacon and garlic and as this recipe's first reviewer I'm happy to report that experienced and novice cooks alike can prepare this with confidence as the submitter has the preparation down pat. (Forgot to sprinkle these with the Parmesan. To trim Brussels sprouts, simply cut off the stem end and halve.

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