Anne Burrells Frizzled Brussels Sprouts With Pancetta Walnuts Recipe 415 Recipes

ANNE BURRELL'S CRISPY BRUSSELS SPROUTS WITH PANCETTA & WALNUTS

Steps:

• Coat a large sauté pan with olive oil, and place over medium heat
• Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes
• Remove and discard the garlic, then add the pancetta and walnuts
• Cook until pancetta is crisp and brown, 5 to 6 minutes
• Add Brussels sprouts and toss to combine
• Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes
• Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more
• Season with more salt, if needed

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)

Steps:

• Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

FRIZZLED BRUSSELS SPROUTS WITH ROASTED ROMANESCO

Steps:

• Preheat the oven to 400 degrees F.
• Toss the romanesco with half of the lemon juice, some olive oil and season with salt and black pepper. Put on a baking sheet and place into the oven. Roast until golden brown, about 10 minutes.
• Coat a large saute pan with olive oil. Add the garlic and red pepper flakes and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny!
• Add the Brussels sprouts and toss to combine. Season with salt, and cook until the sprouts have wilted, 2 to 3 minutes.
• Remove the lid, raise the heat to medium-high and let the sprout leaves brown and frizzle, about 5 minutes more. Taste and season with salt if needed.
• Toss with the pomegranate seeds, roasted romanesco and remaining lemon juice.