Braised Brussels Sprouts With Pancetta And Toasted Bread Crumbs Recipes

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
• Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
• Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

ROASTED BRUSSELS SPROUTS WITH PEARS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
• Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
• Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
• While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

BRUSSELS SPROUTS GRATIN

Steps:

• Heat oven to 425 degrees.
• Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
• Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
• Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
• Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

SPICY BRUSSELS SPROUTS AND CARROTS

Steps:

• In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. , In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat., Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.

BACON-BRAISED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees F.
• Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
• After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• 1 With a small knife, shave a thin slice off the base of the brussels sprouts. 2 Bring a large pot of water to a boil. Add the sprouts and salt to taste. Cook until the sprouts are almost tender, about 5 minutes. 3 In a large skillet, cook the pancetta in the oil until lightly golden, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is golden, about 2 minutes more. 4 Add the brussels sprouts, 2 tablespoons of water, and a sprinkle of salt. Cook, stirring occasionally, until the sprouts are tender and beginning to brown, about 5 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BALSAMIC BRAISED BRUSSELS WITH PANCETTA

Steps:

• Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta (or proscuitto), and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

ROASTED BRUSSELS SPROUTS

Steps:

• 1 With a small knife, shave a thin slice off the base of the brussels sprouts. Cut them in half through the base. 2 Preheat the oven to 375°F. Pour the oil into a roasting pan large enough to hold the sprouts in a single layer. Add the sprouts, salt, and garlic. Toss well and turn the sprouts cut-side down. 3 Roast the sprouts, stirring once, 30 to 40 minutes, or until browned and tender. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS

Steps:

• 1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. 2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. 3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.