ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.
Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
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.
ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA
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
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
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
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
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
- Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
- Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.
PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)
Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.
Provided by Oolala
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
- Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
- Cook until light green, about 6-8 minutes.
- Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
- Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
- Serve warm or at room temperature.
Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1
WW ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA
Steps:
- Preheat oven to 350 degrees Heat olive oil in a large pan over medium heat. add pancetta and sautÃÂé for about 5 minutes until most of the fat is rendered and pancetta is nicely browned. Add the shallots and the chili flakes and sautÃÂé until browned, about 3 minutes. You may need to add more olive oil. Add Brussels sprouts, lemon juice and zest and toss everything together and let cook on medium high heat without stirring until slightly browned 8 to 10 minutes. Place in a pan and drizzle with more olive oil if they seem dry. Place pan in oven and roast 15 to 20 minutes. Sprinkle with salt and pepper. Remove from oven and season with fresh thyme.
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CRISPY BRUSSELS SPROUTS WITH PANCETTA AND LEMON RECIPE
From realsimple.com
5/5 (20)Total Time 35 minsServings 8
- Preheat oven to 425°F with racks in upper and lower thirds. Trim Brussels sprouts and halve lengthwise, pulling off and reserving any loose outer leaves. Transfer Brussels sprouts and leaves to a large bowl.
- Place 2 rimmed baking sheets in preheated oven on upper and lower racks; let heat until hot, about 5 minutes. Meanwhile, add oil, pancetta, salt, and pepper to Brussels sprouts in bowl; toss to coat.
- Place hot baking sheets on a heatproof surface; divide Brussels sprouts mixture (including oil) evenly between them, carefully placing as many Brussels sprouts cut sides down as possible. Return baking sheets to oven; roast for 10 minutes. Rotate baking sheets from top to bottom; continue roasting until Brussels sprouts are deeply browned and leaves are browned and crispy, 6 to 8 minutes.
- Remove Brussels sprouts from oven; sprinkle evenly with lemon zest and serve immediately. (To make ahead, let roasted Brussels sprouts stand, undisturbed, on baking sheets for up to 2 hours. Reheat at 350°F until crispy, 5 to 7 minutes, then garnish with lemon zest.)
CRISPY ROASTED BRUSSELS SPROUTS AND PANCETTA RECIPE
From eatsimplefood.com
Category Side DishCalories 211 per serving
- Bring a large non stick pan to medium high heat. When hot add pancetta slices. Fry on each side 2-3 minutes or until crispy & brown. Let cool, dice, and set aside.
- Cut off the root ends of the Sprouts, slice in half, and place in a large bowl. Toss with olive oil, salt, & pepper, and place cut side down on an aluminum lined baking sheet. Cook for 8-12 minutes or until browning (this can happen either on the cut side or the top side depending on how your oven works).
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