ROASTED BRUSSEL SPROUTS WITH PANCETTA RECIPES

Name: Roasted Brussels Sprouts with Garlic and Pancetta Recipe
Yield: 4 servings
Ingredients: 1 lb Brussels sprouts, trimmed and halved (quartered if large); 2 oz pancetta, visible fat discarded and pancetta minced; 1 garlic clove, minced; ½ tablespoon extra-virgin olive oil; ¼ cup water

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA RECIPE ...

Roasted Brussels Sprouts with Garlic and Pancetta Recipe ... 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.

Provided by EPICURIOUS.COM

Total Time 35 min

Cook Time 10 min

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
½ tablespoon extra-virgin olive oil
¼ 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 BRUSSELS SPROUTS WITH PANCETTA RECIPE | BOBBY FLAY ...

Roasted Brussels Sprouts with Pancetta Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Steps:

Preheat oven to 425 degrees F.
Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

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