Ina Gartens Balsamic Brussels Sprouts Food

INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA

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.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
• Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

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.

ROASTED BRUSSELS SPROUTS

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.

STEAMED BRUSSELS SPROUTS AND BACON

Steps:

• Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
• Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
• Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
• Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
• Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.

INA GARTEN'S BALSAMIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the Brussels Sprouts (1 pound) on a baking sheet, including any of the loose leaves. Cut the Pancetta (4 ounce) into 1/2-inch dices and add to the pan. Add the Olive Oil (1/4 cup), the Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon) 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, place Balsamic Vinegar (1 tablespoon) 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. Taste and adjust the seasoning with salt and pepper. Serve hot.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.