COSTCO BRUSSELS SPROUTS RECIPES

Name: Sautéed Brussels Sprouts with Pancetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 9
Cuisine: American
Ingredients: 2 oz pancetta (minced); 2 lb brussels sprouts (weight after outer leaves and stems removed); 1.5 tbsp extra virgin olive oil; 4 cloves garlic (minced or sliced thin); kosher salt and fresh ground pepper

SAUTéED BRUSSELS SPROUTS WITH PANCETTA RECIPE

Sautéed Brussels Sprouts with Pancetta Recipe image

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

Provided by Gina

Categories Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 9

Number Of Ingredients 5

Ingredients

2 oz pancetta (minced)
2 lb brussels sprouts (weight after outer leaves and stems removed)
1.5 tbsp extra virgin olive oil
4 cloves garlic (minced or sliced thin)
kosher salt and fresh ground pepper

Steps:

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.
Makes about 7 cups.

Nutrition Facts : ServingSize 3 /4 cup, Calories 87 kcal, CarbohydrateContent 9.5 g, ProteinContent 3.5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 148 mg, FiberContent 4 g, SugarContent 3.5 g

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Roasted Brussels Sprouts and Cauliflower Soup image

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts (halved)
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper (to taste)

Steps:

Preheat oven to 450F.
Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
Transfer the rest to the pot and simmer 2 minutes.
Transfer in two batches to the blender and blend until smooth.
Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g

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SAUTéED BRUSSELS SPROUTS WITH PANCETTA RECIPE

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