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Brussels Sprout and Bacon Mashed Potatoes

Brussels Sprout and Bacon Mashed Potatoes


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If you’re looking for a side to bring to a potluck or Friendsgiving get-together, this is the recipe you’ve been searching for. These mashed potatoes are rich with complex harvest flavors like crispy bacon and earthy Brussels sprouts, and because this dish is on the dense side, it’ll likely stay warm until it has reached its final destination.MORE+LESS-

Make with

Progresso Broth

2

cups thinly sliced Brussels sprouts

2 3/4

lb Yukon gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch cubes

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

2/3

cup heavy whipping cream

6

slices gluten-free bacon, cooked and crumbled

Hide Images

  • 1

    Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

  • 2

    In 12-inch skillet, heat 2 tablespoons of the butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally. Add Brussels sprouts; cook 8 to 10 minutes, stirring occasionally, until lightly browned and tender. Transfer to plate.

  • 3

    Add potatoes and broth to same skillet; heat to boiling over medium heat. Reduce heat to low; cover and simmer 10 minutes. Stir; cover and simmer 8 to 10 minutes or until potatoes are tender when pierced with fork and most of the broth has been absorbed.

  • 4

    Meanwhile, in medium microwavable bowl, heat whipping cream, remaining 3 tablespoons butter, the salt and pepper uncovered on High 1 to 2 minutes or until hot and butter is melted.

  • 5

    Remove potatoes from heat; mash in skillet with potato masher. Add cream mixture; continue mashing until light and fluffy. Fold in Brussels sprout mixture and half of the bacon, reserving remaining bacon. Spoon mixture into baking dish.

  • 6

    Bake 20 to 25 minutes or until hot and lightly browned on top. Sprinkle remaining bacon over top of casserole. Let stand 10 minutes before serving

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Short on time? Presliced Brussels sprouts can often be found in the produce section of the grocery store.
  • Heating the cream mixture before adding it to the potatoes is key to creating a dreamy, fluffy texture.

Nutrition Facts

Serving Size: About 3/4 Cup
Calories
320
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
540mg
23%
Potassium
710mg
20%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
5g
Protein
6g
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
6%
6%
Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


  • 24 oz fingerling potatoes, tri colored
  • 1 lb brussels sprouts
  • 5 slices center-cut bacon
  • 1 cup beer
  • 1 teaspoon toasted onion, minced and dried
  • 1 teaspoon garlic, minced and dried
  • 4 fresh rosemary sprigs olive oil kosher salt
  1. Preheat oven to 450 °F.
  2. Slice potatoes and brussels sprouts lengthwise.
  3. In large bowl, quickly soak vegetables in beer.
  4. Place on rimmed baking sheet and top with onion, garlic, rosemary, and drizzle of olive oil.
  5. Bake 45 minutes, and stir midway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.

Suggestions for Brussels Sprouts and Roasted Potatoes

  • Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. The roasting process cuts the bitterness of the Brussels sprouts way more than sauteing or steaming. And roasting these vegetables with bacon is definitely the way to go! They’re crispy, crunchy, and hardly taste like a veggie at all! Picky kids (and adults) will love these.
  • Still not sold on how yummy these Brussels sprouts are? Try serving them with our Easy Cheesy Brussels Sprout Sauce. The roasted potatoes taste delectable in the cheese sauce too, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
  • These Roasted Potatoes with Brussels Sprouts and Bacon is a perfect side dish to almost anything! Try them alongside our Oven Roast Beef , or Rosemary Tri-Tip Roast or Easy Crock Pot Pork Chops or our delicious Chicken Fried Chicken . Or serve with a big green salad for a (nearly meatless) meal. Omit the bacon if you must, but a little bacon takes this recipe to the next level.
  • R ed potatoes or Yukon Gold potatoes are perfect for roasting at high temperatures in the oven. However, if you don’t have any on hand, russet potatoes are a fine substitute they just don’t have that smooth texture of red or Yukon golds, and may not hold their shape as well. But they will still taste divine!
  • This simple Roasted Potatoes recipe uses pantry staples like rosemary, garlic, salt and pepper. But you could get creative with seasonings too! Try a packet of onion soup mix, or a Zesty Italian dressing mix. This recipe is so versatile, you can play around with so many different flavors. The potatoes and Brussels sprouts will soak up all that succulent seasoning and taste absolutely delicious!

17 Brussels Sprouts Recipes That Will Set Your Thanksgiving Feast Apart

Green beans and mashed potatoes usually get the spotlight on Thanksgiving, but these Brussels sprouts recipes will convince you to give them another chance.

Of all the ill will directed toward leafy green vegetables, Brussels sprouts seem to get the brunt of the negativity. And why should they? They can be prepared so many ways, can get crispier than a potato chip, and can end up tasting the way you'd imagine fall tastes. In the never-ending quest to provide justice for this over-looked and underrated vegetable, incorporate Brussels Sprouts into your Thanksgiving menu this year. Whether you want something fall-inspired, crispy, fresh, salty, or sweet, these Brussels sprouts Thanksgiving recipes will be the perfect addition to your Turkey Day feast. And with all the delicious ways to prepare these good-for-you veggies, even the naysayers will find themselves asking for a second, or even third, helping. So step aside, mashed potatoes, candied yams, and green beans, because this Thanksgiving season it's all about the Brussels sprouts. (Oh, and some tasty Thanksgiving desserts, of course, if you manage to save room!)

These pan-roasted Brussels can be made on the stovetop to save precious oven space during Thanksgiving meal prep. The tangy bacon vinaigrette that accompanies this dish will be something you'll want to put on everything.

This sweet and sour, Chinese-inspired recipe will bring fresh and unique flavors to your Thanksgiving dinner table. And the bonus: They'll be ready in less than half an hour.

Take some of the stress out of cooking on Thanksgiving day by prepping the Brussels for this salad up to two days in advance. This recipe incorporates toasted hazelnuts, honey, and dried cranberries, adding the perfect hint of sweetness without it bing overpowering.

The maple flavor of these sprouts works perfectly in the fall. And the almonds will add the right amount of crunch. It'll take about 25 minutes to prep and another 25 minutes to cook, so this recipe will definitely do if you're in a pinch and a little bit of a rush come Thanksgiving Day.

Combine apple cider with dried cranberries to create a wonderfully crisp fall flavor for your sprouts. This recipe yields eight servings, takes 50 minutes to make from prep to service, and only includes five easy-to-use ingredients.

Make your classic Brussels sprouts more exciting by giving them their very own dipping sauce. This aioli only needs three ingredients to make, so it looks way fancier than it actually is.

Get the recipe at Delish.

When in doubt, cover your food in cheese. This ooey, gooey, cheesy recipe will instantly become a family favorite. It'll take about 25 minutes to prep, 1 hour and 10 minutes to cook, and will give you about eight servings (a little less if there's a cheese-lover in your house, though).

Get the recipe at Delish.

If you're looking for something to lighten up your meal, try incorporating your Brussels sprouts into a salad. A Caesar is a classic go-to salad that pleases everyone, and the addition of the sprouts will make timeless staple stand out.

Get the recipe at Delish.

If you're tired of turning on the oven and stove, try this Brussels Sprouts recipe that features the tasty veggie in all its raw glory. Garnish with pomegranate seeds for the perfect fall accent and pop of flavor.

Get the recipe at Delish.

The line for the oven on Thanksgiving day is like the line for the Matterhorn at Disneyland: seemingly endless. Grilling your Brussels Sprouts will free up some space and time in the oven, and you'll be able to char them perfectly. The best part? This recipe only requires 15 minutes of prep time and takes a quick 30 minutes to cook.

Get the recipe at Delish.

These Kung Pao Brussels only take 30 minutes to make, but bring a bold flavor profile to the table that's often absent from Thanksgiving meals. And with just a 10 minute prep time and 35 minute cook, how quickly you can bang out this recipe will more than make up for the myriad of ingredients required to pull it off.

Get the recipe at Delish.

This recipe can work with Fontina, Gruyere, or white cheddar, so you can choose whichever cheese you like best. It takes 1 hour and 15 minutes to cook, feeds six people, and is sure to become your family's go-to casserole dish.

Get the recipe at Delish.

This recipe one of the simplest ways to prepare sprouts. Using just five ingredients to enhance the flavor of your Brussels Sprouts, make sure you allow them to sizzle in the pan until they're golden brown to achieve that perfect caramelized taste.

Get the recipe at Delish.

Take out a little bit of your seasonal holiday aggression with this smashed Brussels recipe. Make sure to pat them dry after you give them a good smash so they can get super crispy in the oven.

Get the recipe at Delish.

After baking these Brussels, toss them with freshly grated parmesan and pop them back into the oven for a couple minutes to allow the cheese to get melty. The perfect combination of both hearty and fresh, this festive recipe takes only 45 minutes to make and is enhanced by that little extra drizzle of honey at the end.

Get the recipe at Delish.

Roasting your Brussels is a classic way to prepare the vegetable. You know what they say: if it ain't broke, don't fix it. Just toss your Brussels Sprouts in olive oil, spread on your tray, and pop them in the oven at 425 degrees for a quick 30 minutes.

Get the recipe at Delish.

These Brussels sprouts can be prepped in five minutes, and after that all you have to do is throw them in the oven for a little under half an hour. The hardest part of this recipe is waiting for them to be ready.

Get the recipe at Delish.

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The Secret To The Best Mashed Potatoes and Brussel Sprouts EVER

Who doesn’t want to impress friends and family with the best Thanksgiving Dinner? Here are two great sides that are sure to please. Even if you make mashed potatoes every year, these will be the best yet. (Spoiler, you’ll need a lot of butter.) And these Brussels sprouts will win over even your die hard haters over with their sweet roasty flavor and the addition of bacon, which makes everything better!

There are many ways to make mashed potatoes, but only a few ways to make the best mashed potatoes. If you are afraid of butter and cream, you may as well stop reading here, or maybe make some other kind of potato, like oven roasted potatoes. If you’re committed to making memorable mashed potatoes, here are some rules to follow that will ensure your success:

  1. Start with the right potatoes I prefer russets, they have a high starch content and will yield a fluffy mashed potato. Boil them with their skins on, this will keep the potato from getting watery. For ten to twelve people make five pounds of potatoes. You can use Yukon gold, but for those are better for (s)mashed, skin on potatoes.
  2. When the potatoes are cooked, if you’re going to put them through aricer(which will give you the smoothest, fluffiest mashed potatoes ever) you don’t need to remove the skin, the ricer will do that for you. If you have a food mill that will work as well.
  3. If you’re going to mash them with a masher, after draining the hot potatoes, make a few cuts in the skin to them to let the steam escape, and cool enough to handle them, then remove the skin it should come off easily.
  4. For each pound of potatoes use one stick of real, unsalted butter, cut into small pieces, and 1/4 cup of cream heated gently (do not boil)
  5. DO NOT OVER MIX, over mixing potatoes makes them gummy. Gently fold in the butter then add the cream slowly. You may not need all the cream, if you don’t use it all, save it because you may need to add it before you serve the potatoes. Season with salt and pepper, but remember go easy on the seasoning because adding gravy will add salt and seasoning.
  6. To hold mashed potatoes:
    1. Put them in your slow cooker on low, where they can rest for up to four hours, you may need to add a little more cream before you serve them
    2. Cover well and put them over a simmering double boiler, this will hold them for one hour
    3. For less than thirty minutes cover tightly and they should stay hot and fluffy

    The best thing about these Brussels sprouts is that you make them on the stove, so no need to take up precious oven space. This is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:

    • 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic (this will serve 4-6 people)
    • 8 ounces of thick sliced bacon cut into strips
    • 3-4 shallots
    • Preheat oven to 325°F

    Using a cast iron, or other heavy, oven-proof 12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor using the slicer blade, and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor! When the bacon is staring to brown, add the shallots to the pan. Continue to cook until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often.) If you are as messy as I am, you will spill shreds of green all over your stove top.) Cover and cook on low heat for 30 minutes, mixing the ingredients every ten minutes.


    Brussels sprout and bacon bubble and squeak recipe

    Brussels sprout and bacon bubble and squeak is a delicious way to use up those roast dinner leftovers. Because Brussels sprouts get a little nuttier and sweeter when they’re stir-fried this recipe usually goes down well with even the most reluctant of veggie eaters, helping you to get an extra portion of greens into little ones without them even noticing. Add the saltiness of the bacon and you’ve got a deliciously satisfying meal for the whole family.

    This recipe uses cooked potatoes but you could easily use up leftover mashed potatoes as well if you have them, which will make your meal time even speedier. We like to serve our Brussels sprout and bacon bubble and squeak with a soft poached eggs and some sausages for a lazy brunch during the Christmas holidays or as a weekend lunch during the colder months when going to the shops seems too much like hard work!

    And feel free to pop any extras in you fancy too, fried onions or shredded greens work well as do herbs like thyme and rosemary for an added flavour kick.

    Make sure you’re cooking your sprouts the best way by following our super easy guide on how to cook brussels sprouts.