Shaved Brussels Sprouts With Pancetta Recipes

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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

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.

CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE



Charred Brussels Sprouts with Pancetta and Fig Glaze image

Provided by Laura B. Russell

Categories     Side     Sauté     Brussels Sprout     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 7

3 tablespoons olive oil (divided)
3 to 4 ounces pancetta, diced
1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1/4 teaspoon kosher salt
2 tablespoons fig jam
1 tablespoon water
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
  • Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

SHREDDED BRUSSELS SPROUTS WITH PANCETTA



Shredded Brussels Sprouts with Pancetta image

No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 6

1/2 pound thinly sliced pancetta, diced small
Extra-virgin olive oil, if needed
1 3/4 pounds brussels sprouts, trimmed and shredded (10 cups)
1 tablespoon chopped fresh rosemary leaves
3 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 145 g, Fat 8 g, Fiber 4 g, Protein 12 g, SaturatedFat 3 g

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA



Roasted Brussels Sprouts with Garlic and Pancetta image

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

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

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



Brussels Sprouts With Pancetta image

This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

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.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams

SHAVED BRUSSELS SPROUTS WITH PANCETTA



Shaved Brussels Sprouts With Pancetta image

Method of "shaving" found in Sunset Magazine, December 2006. Recipe loosley based on the one in the magazine. It tastes awesome!

Provided by Manami

Categories     Ham

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
1 tablespoon vegetable oil
8 ounces pancetta, cut crosswise into 1/4-inch wide strips
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste
3 -4 tablespoons toasted & chopped cashews
1/4 cup freshly grated pecorino romano cheese or 1/4 cup freshly shaved asiago cheese

Steps:

  • Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.).
  • Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
  • Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
  • Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
  • Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
  • Serve hot.
  • Notes:.
  • *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
  • **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.

Nutrition Facts : Calories 87.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 2.8, Sodium 92.2, Carbohydrate 9.2, Fiber 3, Sugar 2.2, Protein 4.6

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