SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
BALSAMIC-ROASTED BRUSSELS SPROUTS
Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Yield 6 servings
Number Of Ingredients 5
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.
ROASTED BRUSSELS SPROUTS
Steps:
- Preheat oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA
Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.
Provided by Emilie Raffa
Categories Vegetable side dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 F. Line a sheet pan with parchment paper.
- Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.
- Roast for 20-30 minutes, stirring occasionally for even browning.
- Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn't burn! You should end up with 1 tbsp of reduced syrup.
- When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.
- Serve right away.
INA GARTEN'S ROASTED BALSAMIC BRUSSELS SPROUTS
Adapted from The Barefoot Contessa's Foolproof Notes: As noted above, I served these Brussels sprouts with the mustard-roasted chicken for a dinner party. The rest of the menu was simple, too: we started with a ball of burrata sprinkled with sea salt served with crackers and peasant bread, and we finished the evening with Balzano apple cake. Also, I find these to be just as delicious without the pancetta. Balsamic: You can buy expensive aged balsamic vinegar that's syrupy or you can simmer balsamic vinegar until it's reduced to half its volume. Simply simmer 1/2 cup vinegar in a small saucepan until it is thick and syrupy. This will give you 1/4 cup of syrupy balsamic vinegar.
Provided by Alexandra Stafford
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF - I find I get better browning when I roast the Brussels sprouts at 425ºF.)
- Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less - start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
- Roast the Brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
- Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy - be careful here! Err on the side of under reducing - once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
- Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.
INA GARTEN'S ROASTED BRUSSELS SPROUTS RECIPE
If you like Ina Garten's simple roasted Brussels sprouts recipe, you're going to love the easy twist we put on our version!
Provided by Susan Olayinka,Mashed Staff
Categories side
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Wash the Brussels sprouts and pat dry with a paper towel.
- Peel the outer layer of the Brussels sprouts to remove any old or discolored leaves.
- Trim off the ends of the sprouts, slice them lengthways, and place them into a mixing bowl.
- Add to the mixing bowl the extra-virgin olive oil, maple syrup, salt, and pepper.
- Mix to coat evenly and place the Brussels sprouts onto a baking sheet.
- Bake in the oven for 20 minutes.
- Place the Brussels sprouts onto a serving dish and serve as a side dish.
Nutrition Facts : Calories 184 calories, Carbohydrate 15 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 14 g fat, Fiber 3 g fiber, Protein 3 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 260 mg, Sugar 8 g, TransFat 0 g
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
VEGETABLE -- INA GARTEN ROASTED BRUSSEL SPROUTS
Make and share this VEGETABLE -- Ina Garten Roasted Brussel Sprouts recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves.
- Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan from time to time to brown the sprouts evenly.
- Sprinkle with more kosher salt and serve immediately.
- You can salt these generously, like French fries, if you like.
Nutrition Facts : Calories 101, Fat 7.3, SaturatedFat 1.1, Sodium 314.7, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 2.9
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BAREFOOT CONTESSA | ROASTED BRUSSELS SPROUTS | RECIPES
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- Preheat the oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
- Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside.
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- Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture 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.
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- Trim the stem off the Brussels Sprouts and remove any discolored or damaged outer leaves. If the bulbs are medium to large, cut them in half lengthwise, if they are small, you can leave them whole. Make sure you keep any green leaves that fall when trimming, add these to the pan, they crisp up nicely.
- Put the Brussels Sprouts on a sheet pan large enough to hold them in a single layer. I used a 12"x17" pan. Add the pancetta.
- Add the olive oil, 1 teaspoon salt and pepper and toss with your hands until all the veggies and meat are coated nicely. Start with 3 Tablespoons of oil and add the 4th if you think there isn't enough oil. Spread the Brussels Sprouts into a single layer.
HOW MAKE INA GARTEN'S ROASTED BRUSSELS SPROUTS | INSTYLE.COM
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Servings 6Total Time 35 mins
- 1. Preheat oven to 400°F. 2. Cut off the ends of the brussel sprouts and peel off any yellow outer leaves.
- Transfer to a baking sheet. Roast for 35 to 40 minutes, until crisp outside and tender inside, shaking the pan from time to time to brown sprouts evenly.
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