Brussels Sprouts With Pancetta And Pearl Onions Recipes

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ROASTED SPROUTS AND ONIONS



Roasted Sprouts and Onions image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

Two 14-ounce bags frozen pearl onions
One 22-ounce bag frozen Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
  • Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

BRUSSELS SPROUTS WITH PEARL ONIONS, ALMONDS & CURRANTS



Brussels Sprouts with Pearl Onions, Almonds & Currants image

Time 35m

Number Of Ingredients 9

1/2 cup sliced almonds 125 mL
3 tbsp unsalted butter, divided 40 mL
1 cup red pearl onions, peeled and halved 250 mL
2 lb Brussels sprouts, trimmed and halved, divided 1 kg
1/4 cup reduced sodium chicken broth 60 mL
1/4 cup currants 60 mL
2 tbsp orange marmalade 30 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL

Steps:

  • In a large skillet, toast the almonds over medium-low heat, stirring often, until golden brown, about 6 min. Place nuts in a small bowl and set aside. Increase heat to medium-high and add 1 tbsp (15 mL) of butter to skillet. Add pearl onions, cut side down, and cook until golden-brown, about 3 min. Place in a large bowl and set aside. Add 1 tbsp (15 mL) of butter to skillet, add half the Brussels sprouts, cut side down, and cook until golden-brown, about 5 min. Place in bowl with onions. Repeat for remaining Brussels sprouts.
  • Add chicken broth, currants and marmalade to skillet and cook, stirring, 1 min. Add onions and Brussels sprouts back to skillet and cook, stirring occasionally, until Brussels sprouts are tender and coated with marmalade glaze, about 5 min. Season with salt and pepper, sprinkle almonds overtop and gently toss.

Nutrition Facts : Calories 150, Fat 6, SaturatedFat 2, Carbohydrate 18, Protein 5, Cholesterol 10, Fiber 5, Sodium 170

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

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 BRUSSELS SPROUTS WITH GARLIC AND PANCETTA



Roasted Brussels Sprouts with Garlic and Pancetta image

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.

Categories     Gourmet     Thanksgiving     Fall     Winter     Side     Vegetable     Pork     Garlic     Roast     Christmas     Brussels Sprout     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Holiday 2018

Yield 4 servings

Number Of Ingredients 5

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Steps:

  • Preheat oven to 450°F.
  • Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
  • Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS



Roasted Brussels Sprouts with Caramelized Onions image

Flavored with thyme and a little cider vinegar, the soft and sweet onions nestle into the tender, roasted sprouts, so you get some with every bite.

Provided by Sam Hayward

Categories     Side dishes

Yield 6 to 8

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
6 cups thinly sliced sweet onions (from 2 large)
1 medium clove garlic, thinly sliced
Kosher salt
1 Tbs. plus 1/2 tsp. cider vinegar; more as needed
1 tsp. chopped fresh thyme leaves
Freshly ground black pepper
1-1/4 lb. Brussels sprouts, trimmed and halved or quartered if large

Steps:

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Heat 2 Tbs. of the olive oil in a 5-quart heavy-duty pot over medium-high heat. Add the onions and garlic, reduce the heat to medium, and cook without stirring until the onions begin to brown on the bottom, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are very soft and evenly browned, 20 to 25 minutes. Stir in the vinegar and cook for 1 minute. Stir in the thyme and season to taste with salt and pepper.
  • Meanwhile, toss the sprouts with the remaining 2 Tbs. oil and season generously with salt and pepper. Roast in a single layer on a large rimmed baking sheet, stirring once or twice, until tender, 20 to 25 minutes.
  • Toss the Brussels sprouts with the onions. Season to taste with salt, pepper, and vinegar, and serve.

Nutrition Facts : ServingSize 6 to 8, Calories 130 kcal, Fat 60 kcal, SaturatedFat 1 g, TransFat 7 g, Carbohydrate 15 g, Fiber 4 g, Protein 3 g, Sodium 60 mg, UnsaturatedFat 6 g

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS



Brussels Sprouts With Bacon and Pearl Onions image

From LeGourmetTV. If using frozen vegetables, they should be fully thawed and drained before cooking.

Provided by DrGaellon

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

3 slices bacon, minced
1 1/2 lbs fresh Brussels sprouts or 1 1/2 lbs frozen Brussels sprouts, halved
1 1/2 lbs pearl onions or 1 1/2 lbs frozen pearl onions
4 tablespoons butter
1/4 cup dry white wine
1 tablespoon red wine vinegar (to taste)
salt, to taste
ground black pepper, to taste

Steps:

  • In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
  • To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
  • Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.

Nutrition Facts : Calories 141.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 17.3, Sodium 100.9, Carbohydrate 15.8, Fiber 4.7, Sugar 5.6, Protein 4.2

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS



Roasted Brussels Sprouts With Pancetta & Pearl Onions image

Like many others I am not a fan of brussel sprouts, never made them, never even think of them as a possibility for a dinner vegetable. But this recipe changed my thinking! The dish was brought to Thanksgiving dinner and there was nothing left! The recipe serves 12, but I'm sure it can be easily halved. This is most definitely best when served immediately, but it was just great reheated in the microwave for about a minute and a half.

Provided by Debloves2cook

Categories     Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

8 ounces pancetta, diced
8 ounces white pearl onions, blanched, shocked and peeled
8 garlic cloves, sliced in half
4 lbs Brussels sprouts, trimmed
black pepper
kosher salt
olive oil

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.

Nutrition Facts : Calories 65.5, Fat 0.8, SaturatedFat 0.2, Sodium 32.7, Carbohydrate 13.3, Fiber 4.2, Sugar 3.5, Protein 4.2

BRUSSELS SPROUTS WITH PANCETTA AND PEARL ONIONS



BRUSSELS SPROUTS WITH PANCETTA AND PEARL ONIONS image

Categories     Leafy Green     Side

Yield 6-8

Number Of Ingredients 7

1 1/4lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
4 oz. thick-sliced pancetta, cut into 2/4x2-inch matchsticks
2 1/2lb. Brussels sprouts, trimmed and halved lengthwise
2 oz. (4 tbsp.) unsalted butter, cut into 4 slices
1/4 cup dry white wine
1 tsp. sherry vinegar, more to taste
Kosher salt and freshly ground black pepper

Steps:

  • If using fresh pearl onions, bring 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at it stem end to make it slip out of its skin. If it doesn't, use a paring knife to remove the skin. (You can prepare the onions to this point up to 1 day ahead; refrigerate in an airtight container.) Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the Brussels sprouts to the skillet and cook, undisturbed, until light browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes. Stir in the sherry vinegar and pancetta and season to taste with salt, pepper and additional vinegar. Transfer to a platter and serve.

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  • Preheat a large skillet over about medium heat (between medium and medium-high is the sweet spot here) add the pancetta, oil and onion and cook it until the pancetta becomes nice and crispy on all sides and the shallot has developed a bit of color.
  • Add the partially cooked sprouts, toss them with the pancetta and onions, place them cut side down and allow everything to cook together for about 4 to 5 minutes or until the sprouts have developed some color.
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  • Preheat oven to 425°F with racks in upper and lower thirds. Trim Brussels sprouts and halve lengthwise, pulling off and reserving any loose outer leaves. Transfer Brussels sprouts and leaves to a large bowl.
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