Brussels Sprouts à La Kefalonitissa Food

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THE BEST ROASTED BRUSSELS SPROUTS



The Best Roasted Brussels Sprouts image

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

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.

BRUSSELS SPROUTS WITH FRIED ONIONS AND PANCETTA



Brussels Sprouts With Fried Onions And Pancetta image

This goes well with Turkey. Cooking time does not include steaming the sprouts or cooking the fried onions.

Provided by Chrissyo

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 kg Brussels sprout, peeled and steamed
1 tablespoon olive oil
2 tablespoons butter
200 g pancetta, finely sliced
2 tablespoons lemon juice
sea salt
cracked black pepper
1/4 cup fried onions (cooked gently in oil to carmelise)

Steps:

  • Heat the olive oil in a large frying pan.
  • Add the pancetta and fry for 2 minutes until just becoming crisp.
  • Toss in the sprouts, then the lemon juice.
  • Season well.
  • Cook for 2 minutes until heated through.
  • Serve topped with fried onions.

Nutrition Facts : Calories 86.3, Fat 5.2, SaturatedFat 2.2, Cholesterol 7.6, Sodium 46.8, Carbohydrate 9.2, Fiber 3.3, Sugar 2.3, Protein 3.2

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