Pancetta And Herb Brussels Sprouts Recipes

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
• Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
• Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
• Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
• Toss the roasted Brussels sprouts with caramelized pecans before serving.

SHREDDED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

Steps:

• Preheat oven to 450°F.
• Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
• Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.