Shredded Brussels Sprouts With Pancetta Recipes

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ROASTED BRUSSELS SPROUTS WITH PANCETTA



Roasted Brussels Sprouts with Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

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.

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

SHAVED BRUSSELS SPROUTS WITH PANCETTA



Shaved Brussels Sprouts with Pancetta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 7 servings

Number Of Ingredients 7

Good olive oil
3 ounces pancetta, 1/4-inch diced
2 tablespoons unsalted butter
1 1/2 cups thinly sliced shallots (3 large)
2 (12-ounce) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
  • Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
  • Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

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

BRUSSELS SPROUTS WITH PANCETTA



Brussels sprouts with pancetta image

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 4

1kg Brussels sprouts
100g thinly sliced pancetta, cut into 2cm strips
about 4 tbsp hot goose fat
shredded sage

Steps:

  • Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

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