INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA
Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.
Provided by Emilie Raffa
Categories Vegetable side dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 F. Line a sheet pan with parchment paper.
- Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.
- Roast for 20-30 minutes, stirring occasionally for even browning.
- Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn't burn! You should end up with 1 tbsp of reduced syrup.
- When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.
- Serve right away.
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.
Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
INA GARTEN'S BALSAMIC BRUSSELS SPROUTS
Roasted with olive oil, salt and pepper, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavor the sprouts, and its crispy surface emerges glistening and caramelized.
Provided by Alexandra's Kitchen
Categories Quick and Easy Low-Carb Paleo Whole30 Easy Quick Nut-Free Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Thanksgiving Entertaining Holidays Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the Brussels Sprouts (1 pound) on a baking sheet, including any of the loose leaves. Cut the Pancetta (4 ounce) into 1/2-inch dices and add to the pan. Add the Olive Oil (1/4 cup), the Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon) and toss with your hands. Spread out the mixture in a single layer.
- Roast the brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
- Meanwhile, place Balsamic Vinegar (1 tablespoon) in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy - be careful here! Err on the side of under reducing - once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
- Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.
Nutrition Facts : Calories 69 calories, Protein 2.2 g, Fat 5.9 g, Carbohydrate 2.8 g, Fiber 1.1 g, Sugar 0.8 g, Sodium 144.9 mg, SaturatedFat 1.4 g, Cholesterol 3.2 mg, TransFat 0 g, UnsaturatedFat 2.9 g
ROASTED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Preheat oven to 425 degrees F.
- Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
BALSAMIC ROASTED BRUSSEL SPROUTS - INA GARTEN RECIPE - (4.4/5)
Provided by clawson
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer. Roast the Brussels sprouts 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot. Note: You can buy aged balsamic vinegar that's syrupy - and very expensive - or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.
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- Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
- Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.
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