Best Ww Roasted Brussels Sprouts With Crispy Pancetta Recipes

Roasted Brussels Sprouts with Crispy Pancetta image

Provided by Nancy Fuller

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 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.

Roasted Brussels Sprouts with Garlic and Pancetta image

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.