Vegetable Side Roasted Maple Brussel Sprouts With Pancetta Chestnuts Recipe 455 Food

ROASTED BRUSSELS SPROUTS WITH MAPLE PANCETTA BACON GLAZE

Steps:

• Brussels Sprouts: Preheat oven to 425 degrees. Prepare Brussels sprouts by cutting lengthwise, scoring stem, and pulling off any super coarse outer leaves. Toss sprouts in olive oil and sprinkle with salt and pepper. Arrange sprouts cut side down on baking sheet or roasting pan. Roast sprouts in oven until fully cooked and browned, about 20 minutes.
• Glaze: Dice pancetta into small pieces. Sauté pancetta in a skillet, stirring frequently until fully cooked, about 5 minutes. Add maple syrup and vinegar and let simmer stirring often until reduced by half, about 2-5 minutes.
• Pour glaze over roasted Brussels sprouts and enjoy!

BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY

Steps:

• Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.
• Remove the pan from the heat and drain the excess water from the Brussels sprouts.
• Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.
• Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.
• Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.
• To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

VEGETABLE SIDE: ROASTED MAPLE BRUSSEL SPROUTS WITH PANCETTA & CHESTNUTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees F. Roasting removes the shell and richens the flavor of chestnuts. Using the tip of a knife, cut a small X in the flat side of their outer shell, then spread them out on a baking pan. Roast for 10 to 15 minutes; you will see the skin curling away and the chestnut taking on a golden color. Remove from oven and let cool slightly. The shells can easily be removed. Set aside the chestnuts. Heat the olive oil in a large (approximately three- to four-quart) sauté pan or skillet over medium-high heat. Add the pancetta and cook, stirring often, until it renders its fat and is lightly browned. Add the chestnuts, toss or stir to combine, then cook for about one minute. Add the Brussels sprouts and cook, tossing or stirring, for about two minutes. Transfer vegetables to a rimmed baking pan or roasting pan; they should spread out into one slightly overlapping layer. Season with salt and pepper and roast in the upper third of the oven, stirring once halfway through until the vegetables are golden and tender, 25 to 30 minutes. Use the tip of a sharp paring knife to test the doneness at the base of a Brussels sprout; it should insert easily. In a small bowl or cup, stir together the water, maple syrup, and cayenne. Pour the mixture into the hot baking pan, using a wooden spoon to dissolve any browned bits. Return pan to oven and cook another five minutes. Serve hot or warm, family-style, in a festive bowl.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

ROASTED CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees.
• With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
• In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA

Steps:

• Preheat oven to 425 degrees F.
• Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
• Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
• In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

BRUSSELS SPROUTS WITH PANCETTA AND MAPLE GLAZE

Steps:

• Preheat the oven to 475°F.
• Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
• Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.
• While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.
• Toss the brussels sprouts with the glaze and serve hot.

SIDE DISH ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• Any brussels sprouts approaching ping pong ball size should be cut in half to reduce cooking time.
• Place brussels sprouts on a baking tray.
• Cover brussels sprouts with olive oil and salt.
• Bake for 20 minutes.
• Stir or flip.
• Bake for another 20 minutes.