Maple Glazed Brussels Sprouts With Pancetta Hazelnuts Recipes

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BRUSSELS SPROUTS WITH PANCETTA AND MAPLE GLAZE



Brussels Sprouts With Pancetta and Maple Glaze image

Make and share this Brussels Sprouts With Pancetta and Maple Glaze recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
3 tablespoons extra virgin olive oil
1 cup small diced pancetta (about 4 ounces)
1/2 cup small diced shallot
3/4 cup sherry wine vinegar
3/4 cup maple syrup
1/4 cup light brown sugar
1 lb Brussels sprout, quartered
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 370.5, Fat 13, SaturatedFat 1.8, Sodium 473.4, Carbohydrate 64.5, Fiber 3, Sugar 51, Protein 3.4

MAPLE-GLAZED BRUSSELS SPROUTS



Maple-Glazed Brussels Sprouts image

Maple-flavored bacon and Brussels sprouts come together in this delicious side dish - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 8

6 slices maple-flavored bacon
1 3/4 lb Brussels sprouts, trimmed, halved (6 cups)
2 shallots, finely chopped
1/2 cup chicken broth
1/3 cup real maple syrup
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup chopped pecans, toasted

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
  • Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.

Nutrition Facts : Calories 151, Carbohydrate 17 g, Fat 1 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 403 mg

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS



Maple-Roasted Brussels Sprouts With Toasted Hazelnuts image

In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Steps:

  • Preheat the oven to 375 degrees.
  • To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
  • In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
  • After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
  • Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  • Toss the roasted brussels sprouts with the hazelnuts and devour!

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams

MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS



Maple Glazed Brussels Sprouts with Chestnuts image

Categories     Side     Sauté     Thanksgiving     Fall     Chestnut     Brussels Sprout     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 6

1 pound brussels sprouts
3/4 cup chestnuts (fresh roasted or canned)
1/3 cup maple syrup
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
  • 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
  • 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
  • 5. Drop them in the boiling salted water and cook until they are fork tender.
  • 6. Drain the sprouts and drop into ice water to shock and cool.
  • 7. Cut each Brussels sprout in half.
  • 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
  • 9. Season with salt and pepper and serve.

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