Sicilian Brussels Sprouts Recipes

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SICILIAN BRUSSELS SPROUTS



Sicilian Brussels Sprouts image

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.-Marsha Gillett, Yukon, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 11

12 ounces pancetta, diced
2 pounds fresh Brussels sprouts, halved
3 tablespoons capers, drained
1/4 cup olive oil
3 tablespoons champagne vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup golden raisins
1/2 cup pine nuts, toasted
1 teaspoon grated lemon zest

Steps:

  • In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 723mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

SICILIAN STYLE ROASTED BRUSSELS SPROUTS RECIPE - (5/5)



Sicilian Style Roasted Brussels Sprouts Recipe - (5/5) image

Provided by á-167595

Number Of Ingredients 9

1 1/2 lbs. brussels sprouts
3 T olive oil
1/4 t sea salt
1/2 t black pepper
1/4 C sliced or slivered almonds
2 T balsamic vinegar
1 t honey
pinch red pepper flakes
1 T grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Remove damaged outer leaves from sprouts and trim stems. Cut in halves or quarters to uniform size. In a large bowl combine sprouts, oil, s & p and toss. Transfer to prepared sheet and shake to put in a single layer. Roast until deeply browned, 20 to 25 minutes, shaking or stirring occasionally for even browning. While sprouts are roasting, toast almonds in small skillet over medium heat, stirring occasionally, 3-5 minutes. When brown, transfer to a plate to cool. In the large bowl, whisk together vinegar, honey and pepper flakes. Transfer sprouts to bowl and stir gently to coat. Add Parmesan and half the almonds; stir gently. Sprinkle with remaining almonds.

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