Charred Brussels Sprouts With Pancetta And Fig Glaze Food

CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE

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 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.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

SHREDDED BRUSSELS SPROUTS WITH PANCETTA

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.

CHILLI-CHARRED BRUSSELS SPROUTS

Steps:

• Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
• Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don't be tempted to move them - this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
• Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.

BRUSSELS SPROUTS WITH PANCETTA

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.

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA

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.