Meanwhile in a medium pan, saut bacon until golden and crispy. A ripping-hot skillet works just as well as a wok to sear food fast. Roast the Brussels sprouts for 20 to 30 minutes, until they are tender and browned. Fry the remaining Brussels sprouts in 3 more batches, transferring them to the baking sheet and salting them as you go. Recipe: Beef-and-Brussels Sprouts Stir-fry. Place the baking sheet in the oven to keep the sprouts warm until serving.īring the oil back up to temperature. While the sprouts are still hot, sprinkle them lightly with salt. Use the spider to scoop the Brussels sprouts out of the oil, gently shake any excess oil back into the pot, then transfer the sprouts to the cooling rack-lined baking sheet. Add mustard mixture to squash mixture toss to coat. Combine butternut squash, parsnips, Brussels sprouts and potatoes in a large bowl. In same pan with bacon fat, melt butter over high heat. Remove to a paper towel-lined plate, then roughly chop. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Fry for another minute or so, until they are deeply browned but not blackened or burned. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt and pepper in a bowl, stirring with a whisk. Cook bacon in a large skillet over medium-high heat until crispy. Directions Step 1 In a large skillet over medium-high heat, heat oil. Remove the splatter screen and check on the Brussels sprouts, giving them a stir. Immediately cover the pot with the splatter screen and set a timer for 3 minutes. Place in a bowl, pour over oil and toss gently. Spread the sprouts on a baking sheet, cut sides down. Return pan to medium-high heat, and stir in bacon, shallot and Brussels sprouts sauté 4 minutes. Place the sprouts in a bowl and add the olive oil, SALT and PEPPER and HERBS if using. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). While the bacon is roasting, add the Brussels sprouts, onion, garlic, olive oil, salt, and pepper to a mixing bowl. They will start to sputter and spit right away. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves. 1 day ago &0183 &32 Add bacon and sauté for 5 minutes or until bacon begins to brown. Add the bacon to a sheet pan and roast for 5 minutes. When the oil reaches 375✯, pile a quarter of the Brussels sprouts (1/2 pound) into the basket of your kitchen spider and, wearing heat-resistant mitts, gently but quickly slide the sprouts into the frying oil.
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