BUMPED-UP BRUSSELS SPROUTS
Steps:
- Preheat the oven to 350 degrees F.
- In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
- Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes.
- Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
BUMPED-UP BRUSSELS SPROUTS
Steps:
- Preheat oven to 350 degrees F. In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.
BUMPED UP BRUSSEL SPROUTS
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.
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BRUSSEL SPROUTS & BACON CHICKPEA PASTA - HUNGRY HOBBY
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Estimated Reading Time 5 mins
- Bring a pot of salted water to a rolling boil and add pasta, stirring occasionally. Save 1/2 cup pasta water before straining.
- While pasta cooks, in a large skillet - cook up your bacon! Reserve about 1-2 tbsp of fat. Once bacon is done cooking, chop it up.
- When bacon is done the cooking, add Brussel sprouts to the pan, toss with 1tbsp bacon fat. If you are adding caraway seeds, add them in now. Add juice of 1/2 lemon and 1/3 cup water. Cook covered for 5-7 minutes, then uncover to brown them for another 3-4 minutes.
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From thespruceeats.com
Estimated Reading Time 5 mins
- Bacon Roasted Brussels Sprouts. One of the simplest and most celebrated ways of cooking the cruciferous veggie is roasting until lightly caramelized and tossing with bacon.
- Easy Brussels Sprouts Gratin. Fontina cheese and buttery breadcrumbs make this cheesy Brussels sprouts gratin an essential comfort food. Add bacon, ham, or pancetta to turn it into a main dish or serve it as a side with or without meat.
- Chickpea and Brussels Sprouts Salad With Tahini Dressing. This healthy, protein-rich chickpea and Brussels sprouts salad with tahini dressing is great as a light lunch or as a side dish.
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- Air Fryer Brussels Sprouts. An air fryer is a quick and delicious way to cook the green veggie. These air-fried Brussels sprouts are seasoned with white pepper, garlic chili paste, and honey.
- One-Dish Chicken Thighs, Pears, and Brussels Sprouts. Seared chicken thighs go right in the pan with sprouts, pears, and bacon for a simple meal you can have on the table in under half an hour.
- Quick Shredded Brussels Sprouts With Bacon. Rather than fire up your oven and wait for Brussels sprouts to slowly roast, cut them into thin slices and sauté them on the stovetop.
- Brussels Sprouts and Sweet Potato Hash. This Brussels sprouts and sweet potato hash substitutes the traditional meat and spuds for spiced veggies. The eggs cook right on top for a simple one-dish breakfast or brunch.
- Balsamic Vinegar Roasted Brussels Sprouts. Balsamic vinegar plays up the sweetness of roasted, slightly caramelized Brussels sprouts in this guaranteed crowd-pleaser.
- Shaved Brussels Sprouts Salad With Dill. If you've never shaved your sprouts, you are in for a wonderful treat. Slicing them nice and thin lets their leafy texture shine in this simple shaved Brussels sprouts salad.
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