HOW TO SAUTE BRUSSEL SPROUTS RECIPES

Name: Brussels Sprouts With Pancetta
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 1 1/2 cups fresh bread crumbs; 2 teaspoons thyme leaves; 6 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter; 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two); Salt and pepper; 6 ounces pancetta in small dice (1 1/2 cups); 3 tablespoons minced shallots; 1 tablespoon minced garlic; 1/2 cup balsamic vinegar; 1/2 cup veal stock or rich chicken broth, more if needed; 2 tablespoons chopped parsley

BRUSSELS SPROUTS WITH PANCETTA RECIPE - NYT COOKING

Brussels Sprouts With Pancetta Recipe - NYT Cooking image

This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Provided by Amanda Hesser

Total Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Steps:

Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 16 grams, CarbohydrateContent 30 grams, FatContent 26 grams, FiberContent 6 grams, ProteinContent 10 grams, SaturatedFatContent 8 grams, SodiumContent 488 milligrams, SugarContent 7 grams, TransFatContent 0 grams

BRUSSELS SPROUTS WITH BACON & CHESTNUTS - BBC GOOD FOOD

Brussels sprouts with bacon & chestnuts - BBC Good Food image

A classic Christmas combination – and it counts as two of your 5-a-day

Provided by Good Food team

Categories Side dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 4

Ingredients

1 ¼kg Brussels sprouts, trimmed (or if buying pre-trimmed, buy 1 kg)
6 rashers smoked streaky bacon, cut into bite-sized pieces (or use more, if you like)
200g vacuum-packed chestnuts
50g butter

Steps:

Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Nutrition Facts : Calories 196 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.61 milligram of sodium

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