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Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, garlicy brussels sprouts and carrots with crispy bacon. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you UGC Reviews Modal. To trim Brussels sprouts, simply cut off the stem end and halve.

Garlicy Brussels Sprouts and Carrots with Crispy Bacon is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Garlicy Brussels Sprouts and Carrots with Crispy Bacon is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook garlicy brussels sprouts and carrots with crispy bacon using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Garlicy Brussels Sprouts and Carrots with Crispy Bacon:

1. Make ready 8 ounces fresh brussels sprouts
2. Make ready 8 ounces carrots
3. Prepare 4 slices bacon
4. Take 3 teaspoon butter
5. Take 4 cloves garlic, finely chopped
6. Prepare 1/4 teaspoon fennel seed
7. Get 2 ounces chicken stock
8. Make ready 1/4 teaspoon salt
9. Prepare To taste ground black pepper
10. Make ready 3-4 tablespoons brown sugar

These perfectly crispy Garlic Parmesan Roasted Brussels Sprouts are easy and quick to put Prepare the brussels sprouts: Clean the brussels sprouts by rinsing in cold water, cutting off the Roasted Potatoes with Garlic Sauce. One pan roasted brussels sprouts, bacon, garlic for best thanksgiving brussels sprouts recipe side dish. Sheet Pan Brussels Sprouts with Bacon & Garlic. Brussels sprouts can very a lot This is a great way to cook these!

Instructions to make Garlicy Brussels Sprouts and Carrots with Crispy Bacon:

1. 1. Place a 2 qt. sauce pan on the stove with 1 1/2 quarts of water and 1 teaspoon of salt, bring to a boil
2. 2. Peel and cut carrots into 1/4 inch half-moon cuts.
3. 3. Slightly trim the core and cut an 'X' in the core of each brussels sprout. Set sprouts aside.
4. 4. Place the carrots in boiling water for 4 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.
5. 5. Place the Brussels sprouts in boiling water for 5 minutes. Take out with slotted spoon and rinse with cold water to stop the cooking. Set aside.
6. 6. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes; drain and cool on paper towels. Crumble.
7. 7. Heat 2 teaspoon butter in a large skillet over medium heat; cook and stir garlic and fennel seed until light golden brown, 1 to 2 minutes. Add the brussels sprouts and carrots, the stir in chicken stock, brown,sugar.salt, and black pepper (Note- Step 7 and 8 should only take 4 minutes tops enough to bring the sauce together and make the vegetable hot.)
8. 8. Stir remaining 2 teaspoons butter into Brussels sprouts mixture until melted. Mix in bacon and serve
9. Note- You can adjust the brown sugar and pepper. Adding some bacon fat also taste good :)

They come out so crispy and delicious. Brussel sprouts have always been my go-to side dish when eating out. However, I have never been able to find a recipe for Ingredients in Brussels Sprouts with Bacon Recipe. This recipe is simple to make and only requires a few easy-to-find ingredients. brussel sprouts, brown sugar, butter, pepper, carrots, salt. Garlic Brown Butter Roasted Brussels Sprouts and CarrotsDiethood.

So that is going to wrap this up with this exceptional food garlicy brussels sprouts and carrots with crispy bacon recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!