Pan Fried Brussel Sprouts with Blood Orange and Applewood Bacon. Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. I had these deep fried Brussels sprouts at a restaurant in town recently and LOVED them. There was no breading, just sprouts and oil, which seemed almost.

Do cooked brussel sprouts go bad? Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. Put the Brussels sprouts in the skillet carefully (the oil is hot) and if you have one, cover with a splatter screen. You can have Pan Fried Brussel Sprouts with Blood Orange and Applewood Bacon using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pan Fried Brussel Sprouts with Blood Orange and Applewood Bacon

1. It's 6 slice of thick cut applewood bacon.
2. Prepare 5 cup of brussel sprouts, halved.
3. Prepare 1 of blood orange.
4. You need 1 of salt and pepper to taste.

Pour the sprouts out over the blood orange slices, and, using a spatula, make sure to scrape. These candied brussels sprouts with bacon are what you've been looking for. I have made this brussels sprouts recipe five times (FIVE To make these heavenly, sweet, sticky brussels sprouts, I pull off as many of the outer leaves as possible and roast them alongside the little sprout hearts. Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four Cook bacon in a large skillet over medium-high heat until crispy.

Pan Fried Brussel Sprouts with Blood Orange and Applewood Bacon instructions

1. Cook bacon in a large skillet, reserve 2 tbsp bacon grease..
2. Halve brussel sprouts, heat skillet with bacon grease, brown brussel sprouts. About 5 minutes..
3. Chop bacon and set aside..
4. Halve orange and squeeze juice over brussel sprouts. Cover and simmer for 5 minutes..
5. Uncover and add bacon. Serve immediately..

Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt. In a large saute pan, add the sliced bacon, and turn the heat to medium. Cook, stirring occasionally, until nicely colored and most of the fat has rendered Carefully (hot!) quarter the very large sprouts, and half the medium and small sprouts. Add the diced shallots, thyme, black pepper, and Brussels.