Best Roasted Brussels Sprouts With Pancetta Recipes

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ROASTED BRUSSELS SPROUTS WITH PANCETTA



Roasted Brussels Sprouts with Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

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.

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA



Roasted Balsamic Brussels Sprouts with Pancetta image

I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces sliced pancetta or bacon strips, chopped
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/3 cup dried cranberries
1/2 cup pine nuts, toasted

Steps:

  • Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.

ROASTED BRUSSELS SPROUTS WITH LEMON, PANCETTA AND PARMESAN



Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan image

Provided by Kelsey Nixon

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 pounds Brussels sprouts, trimmed and halved lengthwise
4 ounces pancetta, chopped
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Kosher salt and freshly cracked black pepper
2 tablespoons lemon juice
2 teaspoons lemon zest
Shaved Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan.
  • Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes.
  • Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Steps:

  • Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  • Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA



Roasted Brussels Sprouts With Apple and Pancetta image

This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.

Provided by Annacia

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces Brussels sprouts (trimmed and halved or quartered)
2 sweet cooking apples, cored and cut into wedges (such as Gala or Fuji)
1 cup thinly sliced red onion
3 ounces finely chopped pancetta or 3 ounces cooked ham
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dijon-style mustard

Steps:

  • Preheat oven to 425 degrees F.
  • Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
  • Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
  • In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA



Roasted Brussels Sprouts with Crispy Pancetta image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 to 3 pounds Brussels sprouts, halved
2 teaspoons olive oil
Drizzle of balsamic vinegar
Kosher salt and freshly ground black pepper
8 ounces thick-cut pancetta, cubed
2 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
  • Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
  • Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS



Roasted Brussels Sprouts With Pancetta & Pearl Onions image

Like many others I am not a fan of brussel sprouts, never made them, never even think of them as a possibility for a dinner vegetable. But this recipe changed my thinking! The dish was brought to Thanksgiving dinner and there was nothing left! The recipe serves 12, but I'm sure it can be easily halved. This is most definitely best when served immediately, but it was just great reheated in the microwave for about a minute and a half.

Provided by Debloves2cook

Categories     Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

8 ounces pancetta, diced
8 ounces white pearl onions, blanched, shocked and peeled
8 garlic cloves, sliced in half
4 lbs Brussels sprouts, trimmed
black pepper
kosher salt
olive oil

Steps:

  • Preheat oven to 400°F.
  • Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
  • While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
  • Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
  • Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

Nutrition Facts : Calories 65.5, Fat 0.8, SaturatedFat 0.2, Sodium 32.7, Carbohydrate 13.3, Fiber 4.2, Sugar 3.5, Protein 4.2

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA



Roasted Brussels Sprouts with Garlic and Pancetta 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.

Categories     Gourmet     Thanksgiving     Fall     Winter     Side     Vegetable     Pork     Garlic     Roast     Christmas     Brussels Sprout     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Holiday 2018

Yield 4 servings

Number Of Ingredients 5

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 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.

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