Frizzled Brussels Sprouts With Roasted Romanesco Food

BRUSSELS SPROUTS WITH FRIZZLED PROSCIUTTO

Brussels Sprouts With Frizzled Prosciutto image

Make and share this Brussels Sprouts With Frizzled Prosciutto recipe from Food.com.

Provided by akgrown

Categories Pork

Time 35m

Yield 12 3/4 cup servings

Number Of Ingredients 8

Ingredients

2 1/2 lbs Brussels sprouts, cooked till just tender with centers still firm
1 tablespoon olive oil
4 ounces prosciutto, thinly sliced
3 tablespoons butter
1/2 cup shallot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon red wine vinegar

Steps:

Heat oil in a skillet over med-high heat. Add prosciutto to skillet , half at a time, and cook until crisp; remove from skillet.
Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 mins or until shallots begin to soften.
Add Brussels sprouts, salt, and pepper and cook for 6-8 mins or until heated through. Add vinegar and stir to coat.
Transfer Brussels sprouts to a serving bowl, top with prosciutto and serve.

Nutrition Facts : Calories 74.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 138.1, Carbohydrate 7.9, Fiber 2.5, Sugar 1.6, Protein 2.6

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

Anne Burrell's Frizzled Brussels Sprouts with Pancetta & Walnuts Recipe - (4.1/5) image

Provided by Dglmedia

Number Of Ingredients 7

Ingredients

Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound pancetta, cut into 1/4-inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt

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 itit 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

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.

Provided by JackieOhNo

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
1 large red onion, thinly sliced, about 2 cups
1/2 cup pecans
1/4 cup canola oil
1 1/2 teaspoons salt
1/2 teaspoon dry herbes de provence
1/2 teaspoon cracked pepper
2 tablespoons butter, at room temperature

Steps:

Preheat oven to 425 degrees.
In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7

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