Ww Roasted Brussels Sprouts With Crispy Pancetta Recipes

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ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA



Roasted Brussels Sprouts with Crispy Pancetta image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 to 3 pounds Brussels sprouts, halved
2 teaspoons olive oil
Drizzle of balsamic vinegar
Kosher salt and freshly ground black pepper
8 ounces thick-cut pancetta, cubed
2 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
  • Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
  • Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.

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 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.

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  • Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
  • While the pancetta is cooking, trim the ends of the brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
  • Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.


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