Brussels Sprouts And Tangerines Recipes

BRUSSELS SPROUTS AND TANGERINES

Brussels Sprouts and Tangerines image

This bright, wholesome side dish goes on the dinner table in just 30 minutes. What's more, it requires only a handful of simple ingredients. Holiday cooking doesn't get much easier than that! -Monique Hooker, DeSoto, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh Brussels sprouts, halved
1 cup shredded celery root
1/3 cup finely chopped onion
4 teaspoons olive oil
1-1/2 teaspoons grated tangerine zest
2 tangerines, peeled and sectioned

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add Brussels sprouts; cover and cook until crisp-tender, 8-10 minutes. Drain., In a large nonstick skillet, saute celery root and onion in oil until tender. Add tangerine zest and Brussels sprouts. Cover and cook until vegetables are tender, 5-6 minutes. Gently stir in tangerines; serve immediately.

Nutrition Facts : Calories 132 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH PANCETTA

Brussels Sprouts with Pancetta image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 pounds Brussels sprouts, any loose outer leaves trimmed and the sprouts halved, or quartered if large
2 tablespoons olive oil
One 1 1/4-inch-thick slice pancetta, cut into small cubes
Kosher salt and white pepper
Cider vinegar, optional

Steps:

Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
Transfer to a serving dish and serve.

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