SAUTEED BRUSSEL SPROUTS AND BACON 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

SAUTéED BRUSSELS SPROUTS RECIPE - NYT COOKING

Sautéed Brussels Sprouts Recipe - NYT Cooking image

This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.

Provided by Alison Roman

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 pound brussels sprouts, trimmed and halved
3 to 4 tablespoons fat (olive oil, schmaltz, duck fat or the fat rendered from 8 ounces of bacon, sausage or chorizo)
A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles
Lemon juice, vinegar, pickled onions or shallots
Salt and pepper to taste
Chopped fresh herbs like parsley, cilantro or mint (optional)

Steps:

If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don’t touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they’re nicely browned all over and just tender on the inside, another 5 to 8 minutes.
Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts’ meaty flavor profile, it’s also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

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This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
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Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts’ meaty flavor profile, it’s also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

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