Sicilian Style Roasted Brussels Sprouts Recipe 55

SICILIAN BRUSSELS SPROUTS

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.

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

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.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.