Bacon, Brussels and spinach saute recipe
- Dish type
- Side dish
- Vegetable side dishes
This side dish has the perfect combination of flavours and textures. Brussels sprouts are sauteed with spinach in white wine vinegar and caraway seeds, before being garnished with crumbled bacon.
27 people made this
- 8 rashers streaky bacon
- 175g Brussels sprouts, trimmed and thinly sliced
- 1 1/2 teaspoons caraway seeds
- 3 tablespoons vegetable oil
- 3 tablespoons white wine vinegar
- 1/4 teaspoon caster sugar
- 225g spinach, chopped, washed and dried
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium saucepan, steam Brussels sprouts until tender.
- Heat the remaining fat in the frying pan over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes or until the sprouts are tender.
- Remove the frying pan from heat, stir in the oil, vinegar and sugar. Stir and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season with pepper and sprinkle with bacon. Serve warm.
Reviews & ratingsAverage global rating:(29)
Reviews in English (23)
by Joe Thorburn
I like any recipe with brussel sprouts in it so this one really caught my eye - I changed it to a cold salad, and when I took out the bacon, I left the drippings in the skillet and added a 1/4 cup of chopped walnuts - sautéed them for about a minute, then added the walnuts to a bowl with 4 TBS brown sugar and gave them thorough coating and then put them in the freezer for 20 minutes along with the bacon bits. For the brussel sprouts I took frozen sprouts, soaked in hot water until they are cuttable and halved them, then steamed them in the micro for about one minute, then put them in the fridge to cool. I tossed the salad with the sprouts, bacon and sugar coated walnuts and served them chilled. Yummy!-23 Jan 2005
YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again!-04 Jan 2006
I don't often find interesting brussel sprouts recipes...I don't care for carraway seeds so I substituted toasted sesame seeds and I added carmalized onions and my family and I loved it.-04 Feb 2005
- ½ pound sliced bacon, cut crosswise into 1/2-inch strips
- ¼ cup vegetable oil
- ½ cup minced onion
- 1 pinch salt
- 2 cloves garlic, minced
- ⅓ cup apple cider vinegar
- ¼ cup rice vinegar
- ½ cup water
- ½ cup white sugar
- 1 ½ tablespoons Dijon mustard
- ⅓ cup bacon drippings
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1 pound baby spinach leaves
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 12 white button mushrooms, thinly sliced
- 1 cup sliced cherry tomatoes
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
Return skillet to medium heat. Stir onions and salt into the skillet cook and stir until onions are golden brown, about 5 minutes. Stir in garlic cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl toss to combine. Drizzle hot bacon dressing over spinach mixture toss quickly and serve immediately.
- 1 Pound Brussels sprouts
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon white-wine or champagne vinegar
- 1 Tablespoon maple syrup
- 4 Cups baby spinach
- 2 generous pinches of salt
- 1/2 Cup Marcona almonds
Working with one Brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining Brussels sprouts.
Over medium heat, warm the olive oil in a large frying pan. Add all of the Brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Low-Carb Bacon, Egg, and Spinach Casserole
Healthy, make-ahead breakfast recipes are one of the main reasons I’ve been able to maintain a 60+ pound weight loss for over 15 years now. If you’re new to The Lemon Bowl, be sure to read about How I Lost 59 Pounds (And Kept It Off).
By taking a little time at the beginning of the week to prepare a breakfast I can reheat or enjoy for several days I am much more likely to stick with my healthy eating goals (and not reach for something less healthy or skip breakfast altogether.)
Egg bakes are one of my favorite low carb, high protein breakfast recipes because they are easy to make, versatile (you can use any ingredients you have on hand!) and really delicious. After all, it doesn’t matter how healthy a recipe is – if it isn’t’ delicious you won’t eat it.
Speaking of delicious, this egg bake starts with crispy bacon that I fry in a deep skillet until crispy. After removing the bacon and most of the bacon grease I saute a bunch of spinach in about two tablespoons reserved bacon grease.
Next, you mix the cooked bacon and spinach with the eggs before pouring it into a prepared baking dish. Sprinkle the mixture with cheese then bake until the eggs are firm, about 30 minutes.
Sauteed Kale and Brussels Sprouts with Bacon
Two of my favorite vegetables, bound together in love and bacon.
Like many people, I like to reward myself for eating healthfully with treats. Sometimes I figure out how to do it in THE SAME DISH. Such a good person for eating so much kale and Brussels sprouts….I deserve a little bacon. Put that there right on top.
Like many great dishes, this was born of stuff that was lying around in the fridge. Making something from what you have on had is one of the most gratifying ways I know of to cook. You feel like a hero. “I made this, from things I already had around? And didn’t have to run to the supermarket? Me smart.”
Sauteed Kale and Brussels Sprouts with Bacon: Two of my favorite vegetables, bound together in love and bacon.Tweet This
Two bunches of kale in the fridge (no room for kale haters here, please move along). A slightly sad looking container of Brussels sprouts that needed to be cooked in the near future, or forever hold their peace. And a small container of crispy crumbled bacon, leftover from a spit pea soup that had come and gone.
(Hint: if you are sauteing or baking bacon for one recipe, make more than you need. You will use it later in the week on pasta, in a casserole, in a quesadilla, in a pan sauce, in a frittata, in a salad.)
Did that photo with the Greek Turkey Meatloaf make you pause? Here is the recipe for that.
The red pepper flakes and garlic provide heat and interest, but temper the amounts if you have people at the table who don’t like a little gasp of spiciness in their vegetables. You can always pass more pepper flakes on the side. Also, I used the leftovers of this recipe in a fantastic quesadilla with some pre-shredded Mexican blend cheese in a bag. It was one of my favorite quesadillas ever.
Spinach, Bacon and Cheese Strata
This Spinach, Bacon and Cheese Strata will be a fantastic addition to your next holiday brunch or weekend breakfast! Make it the night before and bake it in the morning for a stress free, hearty egg dish everyone will enjoy!
Is it just me or does the week of daylight savings starting and ending feel like it’s never going to end? When it starts I’m so tired I can hardly drag myself out of bed in the morning to go running and when it ends my eating schedule is all screwed up.
I’m ready for dinner at 4:00 pm and it’s all I can do not to dive in. The one bonus about coming off of daylight savings is the extra hour of sleep. Although I wouldn’t know about that since I have two impatient cats who don’t understand or accept time change. They still expect to be fed at their usual times and are relentless if I’m late.
With all of the walking on top of me, head butting me and chasing each other around the bedroom making as much noise as possible, I might as well forget trying to enjoy that extra hour of “sleep”. Anyways, enough about daylight savings, let’s talk breakfast and this incredible Spinach, Bacon and Cheese Strata.
This was my first time making a strata. If you’ve never made one, it’s a layered casserole that you typically make for breakfast or brunch. It’s similar to a quiche or frittata and contains a custard type egg mixture, bread, cheese and vegetables or meat. It’s perfect to make this time of year with the holiday season approaching quickly.
A starta can be as decadent or healthy as you want it to be. Some people use half and half or cream mixed with the eggs and prefer to use a buttery bread, like brioche. I decided to go a little more modest with my starta, but still have a little decadence and tons of flavor.
Instead of a buttery bread I went with a crusty whole wheat artisan style bread. For the egg mixture I used a combination of whole eggs and egg whites and went with 2% milk instead of whole or half and half.
Yes, there’s still plenty of cheese and bacon in the dish, but it’s not like you’re eating starta for breakfast every morning. Speaking of the cheese, I went with a flavorful combination of Gruyere and smoked mozzarella. It went perfectly with the smoky flavors from the bacon.
The Spinach, Bacon and Cheese Strata needs to sit in the refrigerator overnight so the bread absorbs the egg mixture, but that just means all you have to do in the morning is bake it and serve. No hands on work. Enjoy!
How to make brussels sprouts spaghetti
- Shred the brussels sprouts. As I mentioned above, feel free to shred those babies ahead of time so that you can skip this step!
- Cook the bacon. Simply cook all of your bacon in a skillet until golden brown. I do this on medium to medium low heat to prevent burning. You can also bake your bacon if you prefer.
- Sauté the brussels sprouts. You’ll then cook your shredded brussels in a little olive oil, salt & pepper until they get nice and somewhat golden and a little crispy.
- Cook the pasta. Cook up that spaghetti in a large pot of water and a generous amount of salt. Be sure to save some pasta water when you drain it!
- Add your mix-ins. Drain the pasta, add it back to your pot and stir in parmesan cheese, reserved pasta water, garlic, cooked brussels, bacon, salt & pepper to taste. Top with red pepper flakes if you’d like and enjoy!
The brussels sprouts bacon recipe calls for bite sized brussels.
The trick here is to make sure your bacon is taken down to room temperature (even if that means microwaving it a minute or so), so it crisps up enough in the twenty minutes of roasting time. The brussels sprouts must be cut in half, or even possibly quartered if they are extra large. The figs are merely cut in half, and are the most cooperative of all.
Now just put it all together, spread out enough to make sure the brussels roast, and have at it, 400° F. for about twenty minutes.
I use this rectangular stone baking pan, my go to for almost everything roasted. Eventually it turns a beautiful black color. It crisps food well and cleans up easily.
Take a look at ten minutes and give it a stir. That&rsquos it. It&rsquos simple. I think this would go lovely with a roast chicken or some really boring boneless chicken breasts because it will wake them up. It will also be wonderful with pork chops, because in my world, in the Fall, pork rules.
You can play around with this dish by adding cubed sweet potatoes or cubed butternut squash to the mix before roasting. You can change out the figs with dried cherries or exchange the bacon for pancetta. It&rsquos all about the sweet and salty!
Enjoy these brussels sprouts recipe with bacon and don&rsquot forget the figs!
You may also like this bacon, brussels sprouts bacon recipe for pizza. Recipe here.
This recipe is simple to make and only requires a few easy-to-find ingredients.
- Brussels Sprouts &ndash A 1-pound bag of sprouts can be located in the produce section at your grocery store. Try to find the BAGS of sprouts, and not the kind still on the stalk. &ndash If Paleo, use a Paleo-approved one such as the kind made by Butcher Box.
- Garlic &ndash One clove of fresh, crushed garlic.
- Sugar &ndash Coconut sugar is used to keep this recipe Paleo. However, you can also use regular white sugar, turbinado sugar, or brown sugar. If low-carb and keto, you can substitute with stevia powder.
- Salt and Pepper &ndash Add as much or little of these as you would like!
You could also add a little freshly grated Parmesan cheese, red pepper flakes, or balsamic vinegar to change it up a bit!
If your kids won’t eat their greens, give this dish a shot: Melt a spoonful or two of bacon fat in a hot skillet, then add finely chopped garlic (and a pinch of crushed red pepper flakes if your brood can handle the heat) and cook until just aromatic (do not let the garlic brown or it will taste bitter). Immediately add a bunch of prepared greens (spinach leaves or collards, kale or chard with the tough center rib removed and leaves torn into pieces) and sauté until wilted and softened as desired.