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
BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Brussels Sprouts with Pancetta and Balsamic Vinegar
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add pancetta and cook until rendered two-thirds of the way
- Add the sprouts to the pan and toss
- Spread the sprouts and pancetta on a baking sheet, cut-side down
- Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes
- Top with balsamic drizzle and serve
BRUSSELS SPROUTS WITH PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE
Provided by Laura B. Russell
Categories Side Sauté Brussels Sprout Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
- Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.
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
The addition of pancetta lends a wonderful smoky flavor to crisp-tender brussels sprouts, giving them mass appeal.-Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook pancetta over medium heat until slightly crisp. Add Brussels sprouts; cook and stir for 5 minutes. Add garlic; cook 1 minute longer., Add the broth, salt and pepper stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until Brussels sprouts are tender.
Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 620mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH PANCETTA
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
- Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
- Transfer to a serving dish and serve.
BRUSSELS SPROUTS WITH PANCETTA
Make and share this Brussels Sprouts With Pancetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 41m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
- Add in the shallots; stir/saute for 1 minute or until softened.
- Stir in the Brussels sprouts.
- Add in the broth; season with salt and pepper.
- Cover and lower heat to medium-low.
- Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
- If any broth remains, increase heat to medium-high and cook until broth evaporates.
- Serve hot.
Nutrition Facts : Calories 63, Fat 2.4, SaturatedFat 0.4, Sodium 177.5, Carbohydrate 9.1, Fiber 2.8, Sugar 1.9, Protein 3.5
BUTTERED SPROUTS WITH PANCETTA
A great way to jazz up Brussels sprouts for an extra special occasion
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Vegetable
Time 27m
Number Of Ingredients 4
Steps:
- Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.
Nutrition Facts : Calories 148 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.27 milligram of sodium
SHREDDED BRUSSELS SPROUTS WITH PANCETTA
No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 145 g, Fat 8 g, Fiber 4 g, Protein 12 g, SaturatedFat 3 g
BRUSSELS SPROUTS WITH BACON RECIPE
Take these little green vegetables and make them taste even better with some crisp bacon chunks. Brussels sprouts with bacon is a delicious combo.
Provided by Octavia Lillywhite
Yield Serves: 4
Number Of Ingredients 3
Steps:
- Prepare the sprouts. Simmer gently in a pan of boiling water, uncovered for 5-6 minutes, or until just tender.
- Meanwhile dry-fry the bacon for 3-5 mins until crisp.
- Remove from the pan, then cook the chestnuts in the oil for a couple of minutes.
- Scatter over the hot, cooked sprouts and serve.
Nutrition Facts : @context https
BRUSSELS SPROUTS WITH PANCETTA
Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 4
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.
GORDON RAMSAY'S BRUSSELS SPROUTS WITH PANCETTA RECIPE
This Gordon Ramsay's Brussels sprouts recipe with pancetta is a winner. No Christmas dinner is complete without sprouts, even the kids will approve
Provided by Gordon Ramsay
Categories Dinner
Time 30m
Yield Serves: 10
Number Of Ingredients 6
Steps:
- Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2-3 minutes, then drain well.
- Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2-3 minutes, tossing occasionally.
- Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary.
- Transfer to a warmed serving dish.
Nutrition Facts : @context https, Calories 152 Kcal, Sugar 4 g, Fat 6 g, Sodium 0.4 g, Protein 7 g, Carbohydrate 18 g
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4.2/5 (8)Servings 6
- Heat oil in large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon drippings.
- Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Sauté over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes. Season to taste with salt and pepper and serve.
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- While you are slicing your brussels, cook the pancetta until crispy in a large skillet. Remove from pan.
- Add a little olive oil to the pan (depending on how much drippings were left over), and add your cut brussels, garlic, and crushed red pepper.
- Cook for just about 20 to 25 minutes on medium heat, until brussels start to get tender. Mix in lime juice and crumble bacon into the sprouts. Salt and pepper to taste- Soot your sprouts over to the side of the pan, and add avocado slices, just to quickly warm each side. You don’t really want to stir them around into the sprouts or they will smash right in. When they are heater through, mix everything.
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- Place halved sprouts in a sauce pan with just enough water to cover. Put over high heat until it comes to a boil, then reduce heat to a medium/ low to simmer for about 4-5 minutes, just until tender.
- Melt butter in a large skillet over medium/high heat. Add in pancetta. Cook 4-5 minutes, stirring occasionally, just until pancetta is crispy. Using a slotted spoon, remove pancetta from pan and place on a plate.
- Keeping pan over medium/high heat, add the sprouts, cut side down to pan. Do not stir right away. Allow them to caramelize, should take about 3-5 minutes or so. Once they have browned and caramelized, season with black pepper and salt (if desired)give them a stir and cook 2 minutes more.
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- Trim the ends of the Brussels sprouts, halve them and set them aside. Bring a saucepan filled with water up to a boil, add a pinch of salt and add your Brussels sprouts and cook them for about 2 minutes, drain and set aside.
- Preheat a large skillet over about medium heat (between medium and medium-high is the sweet spot here) add the pancetta, oil and onion and cook it until the pancetta becomes nice and crispy on all sides and the shallot has developed a bit of color.
- Add the partially cooked sprouts, toss them with the pancetta and onions, place them cut side down and allow everything to cook together for about 4 to 5 minutes or until the sprouts have developed some color.
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5/5 Total Time 2 hrsServings 2
- In a bowl, combine the yeast with the water and sugar and let stand until foamy, 5 minutes. Add the 1 tablespoon of oil, salt and 2 cups of the flour and stir until a soft dough forms. Knead in the remaining 1/2 cup of flour. Turn the dough out onto a lightly floured work surface and knead until firm yet supple, 5 minutes. Lightly brush the bowl with oil. Add the dough and cover with plastic wrap; let stand until doubled in bulk, 1 hour.
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion, cover and cook over moderately high heat until softened, 5 minutes; reduce the heat and cook, stirring, until very soft and lightly caramelized, 15 minutes. Transfer the onion to a bowl and let cool slightly. Add the brussels sprouts, cheese and pancetta to the bowl and season with salt and pepper. Stir in 1/4 cup of the olive oil.
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- Parboil the sprouts for 5 minutes in a large pan of boiling water. Drain and set aside to cool a little.
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- Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
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- Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.
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5/5 (20)Total Time 35 minsServings 8
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