Anne Burrells Crispy Brussels Sprouts With Pancetta Walnuts Food

ANNE BURRELL'S CRISPY BRUSSELS SPROUTS WITH PANCETTA & WALNUTS

Steps:

• Coat a large sauté pan with olive oil, and place over medium heat
• Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes
• Remove and discard the garlic, then add the pancetta and walnuts
• Cook until pancetta is crisp and brown, 5 to 6 minutes
• Add Brussels sprouts and toss to combine
• Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes
• Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more
• Season with more salt, if needed

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)

Steps:

• Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

BRUSSELS SPROUTS WITH POMEGRANATE SEEDS

Steps:

• Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.

ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA

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.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F.
• Cut the Brussels sprouts in half lengthwise, from top to bottom.
• Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
• Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
• Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

BRUSSELS SPROUTS WITH PANCETTA

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.

BRUSSELS SPROUTS WITH PANCETTA

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.