Vegetable Side Roasted Maple Brussel Sprouts With Pancetta Chestnuts Recipe 455

ROASTED BRUSSELS SPROUTS WITH MAPLE PANCETTA BACON GLAZE

Steps:

• Brussels Sprouts: Preheat oven to 425 degrees. Prepare Brussels sprouts by cutting lengthwise, scoring stem, and pulling off any super coarse outer leaves. Toss sprouts in olive oil and sprinkle with salt and pepper. Arrange sprouts cut side down on baking sheet or roasting pan. Roast sprouts in oven until fully cooked and browned, about 20 minutes.
• Glaze: Dice pancetta into small pieces. Sauté pancetta in a skillet, stirring frequently until fully cooked, about 5 minutes. Add maple syrup and vinegar and let simmer stirring often until reduced by half, about 2-5 minutes.
• Pour glaze over roasted Brussels sprouts and enjoy!

ROASTED BRUSSELS SPROUTS WITH PANCETTA

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.

VEGETABLE SIDE: ROASTED MAPLE BRUSSEL SPROUTS WITH PANCETTA & CHESTNUTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Roasting removes the shell and richens the flavor of chestnuts. Using the tip of a knife, cut a small X in the flat side of their outer shell, then spread them out on a baking pan. Roast for 10 to 15 minutes; you will see the skin curling away and the chestnut taking on a golden color. Remove from oven and let cool slightly. The shells can easily be removed. Set aside the chestnuts. Heat the olive oil in a large (approximately three- to four-quart) sauté pan or skillet over medium-high heat. Add the pancetta and cook, stirring often, until it renders its fat and is lightly browned. Add the chestnuts, toss or stir to combine, then cook for about one minute. Add the Brussels sprouts and cook, tossing or stirring, for about two minutes. Transfer vegetables to a rimmed baking pan or roasting pan; they should spread out into one slightly overlapping layer. Season with salt and pepper and roast in the upper third of the oven, stirring once halfway through until the vegetables are golden and tender, 25 to 30 minutes. Use the tip of a sharp paring knife to test the doneness at the base of a Brussels sprout; it should insert easily. In a small bowl or cup, stir together the water, maple syrup, and cayenne. Pour the mixture into the hot baking pan, using a wooden spoon to dissolve any browned bits. Return pan to oven and cook another five minutes. Serve hot or warm, family-style, in a festive bowl.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

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.

ROASTED CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees.
• With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
• In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

BRUSSELS SPROUTS WITH PANCETTA AND MAPLE GLAZE

Steps:

• Preheat the oven to 475°F.
• Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
• Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.
• While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.
• Toss the brussels sprouts with the glaze and serve hot.

MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• 1. Preheat oven to 375°F.
• 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
• 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
• 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
• 5. Drop them in the boiling salted water and cook until they are fork tender.
• 6. Drain the sprouts and drop into ice water to shock and cool.
• 7. Cut each Brussels sprout in half.
• 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
• 9. Season with salt and pepper and serve.