Does anyone have a glaze recipe for Brussel Sprouts? Bacon is also in this dish.?

Question

I am looking for a recipe for a Brussel Sprout dish I had at a party last year. It includes Brussel Sprouts and bacon with a glaze-type sauce. It's a thick sauce, clear, and sweet. I cannot find the recipe anywhere! This recipe or other suggestions would be great. Thanks!

Answer 1

I tried, but couldn't find it exactly. Maybe these will be close. Sorry!

1 (16 ounce) package frozen Brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
DIRECTIONS
Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon.


INGREDIENTS
1 pound Brussels sprouts, trimmed
1 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/2 cup process American cheese, shredded
1/4 teaspoon salt
1 pinch cayenne pepper
DIRECTIONS
Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.

Answer 2

I adore Brussels sprouts & have several recipes I like. Most of them are roasted or include balsamic. This one has maple syrup (sweet). You could sub out the chestnuts for cooked bacon or pancetta, if you wish.



BRUSSELS SPROUTS AND CHESTNUTS WITH MAPLE BUTTER
Serving Size : 4

6 chestnuts
4 tablespoons unsalted butter, softened
2 or 3 tablespoons maple syrup
1 1/2 pounds Brussels sprouts, about 4 cups
Salt and pepper
Light olive oil
1/2 medium-size red onion, thinly sliced, about 1 cup
1/4 cup water

Preheat the oven to 400°F.

Using a paring knife, score the tops of the chestnuts with an X. Place them in a baking dish, brush them with a little oil, and roast, uncovered for 10 minutes. Remove from the oven and cover the dish, allowing the chestnuts to steam. Let sit for 5 minutes, then peel and coarsely chop or break the chestnuts apart with your hands; you should have about 1/3 cup. Set aside.

Cream the butter with 2 tablespoons of the maple syrup. (The butter will be a little wet from the moisture of the maple syrup.) Add the remaining maple syrup to taste. Set aside.

Trim the base off the Brussels sprouts and discard any discolored outer leaves. Cut them in half or leave whole if small. If leaving whole, score the bottom with an X.

Bring a large saucepan of water to a boil and add 1/2 teaspoon salt. Drop the Brussels sprouts into the water and cook for 6 to 8 minutes, until tender. Their color should be bright when you take them from the water. Drain and rinse under cold water.

While the Brussels sprouts are cooking, heat 1 tablespoon olive oil in a medium-size saute pan. Add the onions, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat until the onions are tender, about 5 minutes.

Add the Brussels sprouts, chestnuts, 1/4 teaspoon salt, a few pinches of pepper, and the water; saute for 2 minutes, until the Brussels sprouts are heated through. Remove the pan from the heat to cool it a little. (This will help to keep the butter from melting and separating when tossed into the pan.) Add the butter and toss together. Add salt and pepper to taste and serve immediately.

Answer 3

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First, oven roast your Brussels Sprouts.....they get all brown and carmelized then make a reduction of balsamic vinegar and sugar and top that off with some crispy crumbled bacon and some crumbled blue cheese..........I made them that way last year and the pickiest eaters even asked me for the recipe.......Unfortunately, I had a few cocktails while I was making the dish (potluck T'giving) and I don't quite remember the proportions, but the outcome was delicious........

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good answer, sounded really good, i think i will try this. thank you