Best Braised Brussel Sprouts Recipes

BRAISED BRUSSEL SPROUTS WITH PANCETTA AND BALSAMIC REDUCTION

Steps:

• In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes. With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate. Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it's reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

BRAISED BRUSSEL SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS

Steps:

• 1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, adn spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. 2. 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 saute, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and saute, 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 saute until fragrant, 2 minutes. 3. 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.

BACON BRAISED BRUSSEL SPROUTS (PRESSURE COOKER)

Steps:

• Place a pressure cooker on medium high heat, add the bacon. Cook stirring for 2 minutes then add the Brussels sprouts.
• Add the mustard and chicken broth then close and lock lid. Bring to pressure on high heat. Cook for 4 minutes on high.
• Release pressure using cold water method. (Run cold tap water over lid until pressure is released).
• Uncover and place on medium heat, add the dill, butter and season with salt and pepper. Serve.

BRAISED BRUSSEL SPROUTS

Steps:

• Cook trimmed sprouts and wine over Med. High heat, cover and cook for 7 mins. Remove sprouts with slotted spoon and increase heat to High. Add tsp of butter and reduce to glaze.

MAPLE BACON BRAISED BRUSSEL SPROUTS

Steps:

• Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside. Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.