Sprouts with crispy bacon. By Richard Corrigan

Sprouts with crispy bacon

Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters.

Ingredients

10 fall recipes to add to your menu right now via @NBCNewsBETTER

nbc 10 fall recipes

Cauliflower steak seasoned with a smoky shawarma.

40m40 minutes ago

10 fall recipes to add to your menu right now via

If the hype around pumpkin spice lattes is any indication, we are all ready to take the plunge into fall food trends. Luckily a lot of them are a whole lot healthier than the sugar-loaded calorie bomb that has a special place in every sweater-lovers’ heart.

To the contrary, fall produce is chock full of healthy nutrients. We all know that in-season foods tend to be a little easier on your wallet, plus they introduce a whole new array of ingredients to get creative with in the kitchen. (Admit it, you’re a little tired of the chopped salads.)

What’s on the menu? Root vegetables like turnips and sweet potatoes, winter squash and a new lineup of fruit to fill the bowl on your kitchen counter.

Whether you’re cooking up a weeknight dinner for one, meal prepping lunch or serving a hungry crowd of football fans, use the super foods of the season as inspiration to infuse autumn flavor and nutrients into your meals.

https://www.nbcnews.com/better/health/10-fall-superfoods-add-your-menu-right-now-ncna804666?cid=sm_npd_nn_tw_ma

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Brussels Sprouts with Chilli and Lemon

 Brussels Sprouts with Chilli and Lemon

 

Serves 8

Ingredients

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and fresh-ground black pepper

To Cook

Trim the sprouts and place in a saucepan of boiling salted water.  Reduce to a simmer and cook for 5-8 minutes depending on the size of the sprouts.  While they are cooking heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat.  They should be soft and not coloured.

When the sprouts are cooked drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

http://www.bordbia.ie/consumer/recipes/Christmas/Pages/BrusselsSproutswithChilliandLemon.aspx

Dairygold Roasted Brussels Sprouts with Bacon

 Dairygold Roasted Brussels Sprouts with Bacon

Here’s a modern twist on an old favourite, Dairygold Roasted Brussels Sprouts with Bacon, proven to please even the fussiest of eaters!

Ingredients

  • 2-3 tbsp Dairygold
  • 1.5lbs or 800g Brussels sprouts, trimmed and halved
  • 4 slices bacon diced
  • 1 tbsp balsamic vinegar
  • Salt and pepper

Instructions

Preheat the oven to 200C. Melt the Dairygold in a pan before tossing the halved sprouts in. Season with salt and pepper.

Line an oven tray with tinfoil and spread the sprouts in an even layer. Sprinkle with the diced bacon. Cook for 30-35 minutes turning a few times. When ready, toss into a serving bowl and sprinkle with balsamic vinegar.

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.

Dairygold Roasted Brussels Sprouts with Bacon

dgold brussel sprouts 15616

Here’s a modern twist on an old favourite, Dairygold Roasted Brussels Sprouts with Bacon, proven to please even the fussiest of eaters!

Ingredients

  • 2-3 tbsp Dairygold
  • 1.5lbs or 800g Brussels sprouts, trimmed and halved
  • 4 slices bacon diced
  • 1 tbsp balsamic vinegar
  • Salt and pepper

Instructions

Preheat the oven to 200C. Melt the Dairygold in a pan before tossing the halved sprouts in. Season with salt and pepper.

Line an oven tray with tinfoil and spread the sprouts in an even layer. Sprinkle with the diced bacon. Cook for 30-35 minutes turning a few times. When ready, toss into a serving bowl and sprinkle with balsamic vinegar.

Kerrygold Bubble and Squeak

Homemade Traditional Potato Pancake Latke on a Background

Some things, like love, and occasionally leftovers, are better the second time around. Granted, day-old mashed potatoes and brussel sprouts can be pretty sad on the rebound. But turn them into bubble and squeak, and they become a sum, much more delectable than its parts. A homespun British classic with a long history, bubble and squeak is a versatile dish. More formula than recipe, it traditionally combines potatoes and some member of the brassica family (cabbage, brussel sprouts, etc.) panfried in a bit of fat to form a crisp cake with a creamy middle. (The quirky name, sounding a bit like Cockney slang, comes from the sound the vegetables make sizzling in the pan). While cabbage or sprouts are the go-to greens, anything from string beans to peas are fair game, and parsnips and carrots also find their way into the mash. Bacon, too, may make an appearance – adding a nice bit of smokiness, and delicious fat for frying. Our version sticks close to the classic, with a luscious cap of Kerrygold Aged Cheddar for another layer of flavor and richness. What comes next is up to you. Form it into patties, or fry it into one large cake. Serve it at dinner next to roast chicken or a pansizzled pork chop, slide it next to a salad at midday, or top it with a poached egg and call it brunch. Delicious in any form, bubble and squeak makes yesterday’s veggies easy to love.