Caramelized Brussels Sprouts With Pancetta Recipe 445

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CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA



Caramelized Brussels Sprouts with Pancetta image

Cut the bitterness of brussels sprouts with the sweetness of pancetta.

Categories     Brussels sprouts     faustina     scarpetta     caramelized vegetables

Time 1h

Yield 10

Number Of Ingredients 6

3 lb. Brussels sprouts
6 tbsp. extra-virgin olive oil
6 shallots
2 oz. thickly sliced pancetta
kosher salt
1/4 c. oil-packed sun-dried tomatoes

Steps:

  • In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
  • In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
  • Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl, and serve.

CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA RECIPE - (4.4/5)



Caramelized Brussels Sprouts with Pancetta Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 6

3 pounds brussels sprouts
6 tablespoons extra-virgin olive oil
6 shallots, thinly sliced, 1 1/2 cups
2 ounces thickly sliced pancetta, cut into 1/4 inch dice
Kosher salt to taste
1/4 cup oil-packed sun-dried tomatoes, drained and chopped

Steps:

  • In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise. In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl. Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS



Pancetta Brussels Sprouts with Caramelized Pecans image

Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds Brussels sprouts, cut in half lengthwise
4 ounces pancetta, coarsely chopped
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt, divided
2 tablespoons dark brown sugar, divided
1 tablespoon unsalted butter
1 cup whole pecans
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
  • Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
  • Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
  • Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
  • Toss the roasted Brussels sprouts with caramelized pecans before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 24.6 g, Fiber 7.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 658 mg, Sugar 8.4 g

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