ROASTED GARLIC SLICES 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.

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY ...

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary ... image

Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
1/2 teaspoon freshly chopped rosemary
1/2 cup roughly chopped parsley
1/2 teaspoon grated lemon zest
1/4 cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Steps:

Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 8 grams, CarbohydrateContent 10 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 396 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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