Preheat oven to 350 degrees. Rinse & trim sprouts. Rinse, dry, and trim bottoms off Brussels sprouts, then cut into quarters. Add to casserole dish.

6 thick bacon slices, cut into 1/2-inch pieces. 1 Gala apple, peeled and chopped (about 1/4 cup) 1/2 medium onion, thinly sliced. 1/2 medium lemonChestnut purée (optional) ...

In a very large skillet, combine the bacon with 1/4 cup of water and bring to a simmer. Cook over moderately high heat, stirring occasionally, until the fat is rendered and the diced bacon is ...

While brussels sprout mixture roasts, heat remaining 1/4 cup oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until just starting to brown, 6 to 8 minutes.

4 strips bacon 4 tablespoons olive oil, divided ½ cup minced onion 1 pound Brussels sprouts (trimmed and halved) ⅔ cup chicken or vegetable broth (preferably low-sodium) 4 teaspoons white wine ...

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).

Add the onion and Brussels sprouts and cook, stirring only occasionally, until the onion is tender and turning golden and the Brussels sprouts begin to brown in spots, about 8 minutes. Add the ...

A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic. By Melissa Clark The first time I heard a friend praising “wilted ...

Cooking with Rania: Brussel Sprouts with Apples & Bacon 03:57. PITTSBURGH (KDKA) -- Rania Harris is back in the kitchen showing us how to make her recipe for Brussels sprouts with Apples and Bacon.

For Brussels sprouts: If you are not a fan of Brussels sprouts or don’t have them on hand, green beans or broccoli can make a good substitute. They both pair well with bacon and shallots and can ...

Brussels sprouts are often cooked as a side dish, especially as part of a holiday meal like Thanksgiving. And if you think you don’t like them — AP food writer Katie Workman says you just ...