Balsamic Braised Brussels With Pancetta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA



Balsamic Glazed Brussels Sprouts With Pancetta image

For those of us Brussels Sprouts lovers, these are excellent and easy. I got this recipe from my sister in law...I think it's from Fine Living. Great side dish.

Provided by Mary Close

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 ounces pancetta, cut into 1/4 inch dice
1 -2 tablespoon extra virgin olive oil
10 ounces Brussels sprouts (about 18 medium, trimmed and halved)
1/4 cup balsamic vinegar
fresh ground black pepper
2 tablespoons butter
salt

Steps:

  • In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. Have ready 1/2 cup water.
  • Put the pan over medium high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
  • Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.

BRUSSELS SPROUTS IN A BALSAMIC GLAZE WITH PANCETTA



Brussels Sprouts in a Balsamic Glaze With Pancetta image

If you love Brussel's Sprouts...these are awesome! I got this recipe from my sister-in-law, and it's delicious.

Provided by Mary Close

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 ounces pancetta, cut into 1/4 inch dice
1 -2 tablespoon extra virgin olive oil
18 medium Brussels sprouts, trimmed and halved
1/4 cup balsamic vinegar
fresh ground black pepper
2 tablespoons butter
salt

Steps:

  • In a heavy 10 inch saute pan set over medium low heat, slowly cook pancetta in 1 Tbsp olive oil until golden and crispy, 10 to 15 minutes. Remove pancetta to a plate lined with paper towels, leaving fat in pan. There should be about 2 tbsps. of fat left in pan. If not, add remaining 1 tbsp of olive oil. Have ready 1/2 cup water.
  • Put the pan over medium high heat, and arrange Brussel's sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to pan, cover immediately and simmer until the sprouts are are tender when poked, about 3 minutes. (If water evaporates before sprouts are tender add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a bowl.
  • Return pan to medium high heat, and if any water remains let it boil off. Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps and looks syrupy, about 2 minutes. Reduce heat to low, add butter, and stir till melted.
  • Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with sauce. Season to taste with salt and more pepper. Serve.

Nutrition Facts : Calories 128.8, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 74.3, Carbohydrate 9.4, Fiber 2.5, Sugar 4, Protein 2.5

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA



Roasted Balsamic Brussels Sprouts with Pancetta image

I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces sliced pancetta or bacon strips, chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted

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.

Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

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

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

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.

More about "balsamic braised brussels with pancetta recipes"

ROASTED BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC …
Dec 7, 2011 Brussels sprouts, on the other hand, are one of those take-it-or-leave-it kind of foods. Enter, my roasted Brussels sprouts recipe with pancetta …
From justataste.com


BALSAMIC-BRAISED BRUSSELS SPROUTS WITH PANCETTA RECIPE …
Jan 24, 2012 Preparation. Step 1. Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the …
From epicurious.com
Author Epicurious


INA GARTEN’S BALSAMIC ROASTED BRUSSELS SPROUTS WITH …
Nov 9, 2017 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).
From theclevercarrot.com


BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Roasting heightens the taste of Brussels spouts with pancetta and balsamic vinegar.Get the rest of Rachael's Essential Thanksgiving Recipes here.Ingredients 2 tablespoons extra virgin olive …
From rachaelray.com


PANCETTA BALSAMIC BRUSSELS SPROUTS - DADDIO'S KITCHEN
Feb 16, 2020 These pancetta balsamic brussels are the perfect side dish for Thanksgiving or for dinner anytime! They loaded with flavor, a little caramelized, and have the best salty addition …
From daddioskitchen.com


ROASTED MAPLE BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
Jul 30, 2024 Prepare the Brussels Sprouts: Trim the ends and halve the Brussels sprouts.If they are large, quarter them to ensure even cooking. Mix the Marinade: In a large mixing bowl, whisk together the olive oil, balsamic …
From seasonedandsalted.com


THE BEST BRUSSEL SPROUTS RECIPE WITH CRISPY PANCETTA & CHESTNUT ...
Blanch the sprouts in boiling salted water until tender, 5 to 6 minutes then drain & keep warm; Fry the lardons in the fat over medium high heat till crispy , drain excess fat & reserve
From farmison.com


CARAMELIZED HONEY BALSAMIC BRUSSELS SPROUTS WITH …
Let the Brussels sprouts cook for 5–8 minutes this way before stirring. Add the pancetta back into the skillet, stir and continue to cook the sprouts until fork-tender but not too soft. Season with a little bit of kosher salt and a lot of black …
From tastykitchen.com


BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Add pancetta and cook until rendered two-thirds of the way. Add the sprouts to the pan and toss. Spread the sprouts and pancetta on a baking sheet, cut-side down. Roast until outer leaves are brown and crispy and sprouts are tender, …
From rachaelrayshow.com


BALSAMIC-ROASTED BRUSSELS SPROUTS | RECIPES - BAREFOOT …
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 …
From barefootcontessa.com


BRAISED BRUSSEL SPROUTS WITH PANCETTA, BALSAMIC, AND …
1.Preheat oven to 375 degrees. Toss the breadcrumbs and thyme with 2 tbsp. olive oil and spread them on a cookie sheet. Cook the breadcrumbs in the oven, stirring frequently for 15-20 minutes, until golden brown.
From healthyshoppingexpo.com


BALSAMIC BRAISED BRUSSELS WITH PANCETTA RECIPES
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 …
From tfrecipes.com


BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN …
Dec 12, 2024 Adding Chicken Stock and Reducing: Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.. Frying the Brussels Sprouts: …
From chefsresource.com


BRUSSELS SPROUTS WITH PANCETTA AND BALSAMIC VINEGAR
Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar.
From rachaelrayshow.com


10 BEST BALSAMIC BRAISED BRUSSELS RECIPES - YUMMLY
The Best Balsamic Braised Brussels Recipes on Yummly | Balsamic Braised Brussels With Pancetta, Honey Balsamic Glazed Brussels Sprouts, Pulled Pork Sliders With Hass Avocado …
From yummly.com


CRISPY BRUSSELS SPROUTS W/ BALSAMIC GLAZE - ALEKA'S GET-TOGETHER
Dec 16, 2024 Instructions: Prep the Sprouts: Trim the ends off your Brussels sprouts and cut them in half lengthwise. Pat them dry with a paper towel; removing excess moisture. Fry to …
From alekasgettogether.com


EASY HONEY BALSAMIC BRUSSEL SPROUTS – BEAT THE BUDGET
Dec 16, 2024 Feta, cranberries, walnuts and chestnuts are also festive additions that would work well with these roasted brussel sprouts. To make these honey balsamic brussel sprouts …
From beatthebudget.com


CARAMELISED BRUSSELS SPROUTS WITH PANCETTA - RECIPE30
Always short on time? Meals can be ready in less than 30 minutes with these quick and easy recipes. Easy to follow recipes with videos by Chef Joel, Mediterranean influences. ... Caramelised and glased in butter with balsamic …
From recipe30.com


ONE-PAN BRUSSELS SPROUTS WITH BACON AND CHESTNUTS - THE …
Increase the heat to medium-high, then add the Brussels sprouts to the skillet and season with the salt. Give the pan a little shake so most of the sprouts face cut side down. Cook undisturbed ...
From washingtonpost.com


BALSAMIC BRAISED BRUSSELS WITH PANCETTA – SMITTEN KITCHEN
Dec 1, 2009 Balsamic Braised Brussels with Pancetta Adapted from Sunday Suppers at Lucques. The only major change I made to this recipe was that I adapted it to cook the medium-sized brussels I can easily get, versus the baby …
From smittenkitchen.com


Related Search