BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Brussels Sprouts with Pancetta and Balsamic Vinegar
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add pancetta and cook until rendered two-thirds of the way
- Add the sprouts to the pan and toss
- Spread the sprouts and pancetta on a baking sheet, cut-side down
- Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes
- Top with balsamic drizzle and serve
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.
BALSAMIC-ROASTED BRUSSELS SPROUTS
Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out 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.
ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
- Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
- Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.
ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA
This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.
Provided by Annacia
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
- Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
- In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.
BALSAMIC ROASTED BRUSSELS SPROUTS
"Balsamic Roasted Brussels Sprouts" was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..
Provided by taylormademarket
Categories Vegetable
Time 35m
Yield 1 lb, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 425*.
- Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
- Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
- Roast in oven for 20-25 min until tender. Stirring occasionally.
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.
Categories Gourmet Thanksgiving Fall Winter Side Vegetable Pork Garlic Roast Christmas Brussels Sprout Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Holiday 2018
Yield 4 servings
Number Of Ingredients 5
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.
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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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