Ina Gartens Balsamic Roasted Brussels Sprouts With Pancetta Recipes

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INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA



Ina Garten's Balsamic Roasted Brussels Sprouts with Pancetta image

Oven-roasted with pancetta and drizzled with thick balsamic syrup, this Brussels sprouts recipe comes together in 30 minutes and is the perfect balance of salty, sweet, bitter flavors. Recipe adapted from Ina Garten.

Provided by Emilie Raffa

Categories     Vegetable side dish

Time 30m

Number Of Ingredients 7

1 1/2 pounds brussels sprouts, trimmed & halved, leaves reserved
4 oz pancetta, cut into 1/4-inch pieces (I used 2 oz hard salami)
2 tbsp- 1/4 cup olive oil
salt and freshly ground black pepper, to taste
1 tbsp reduced balsamic syrup, or make your own (see note below)
1/4 cup balsamic vinegar
1 tsp sugar

Steps:

  • Preheat your oven to 400 F. Line a sheet pan with parchment paper.
  • Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.
  • Roast for 20-30 minutes, stirring occasionally for even browning.
  • Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn't burn! You should end up with 1 tbsp of reduced syrup.
  • When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.
  • Serve right away.

SHAVED BRUSSELS SPROUTS WITH PANCETTA



Shaved Brussels Sprouts with Pancetta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 7 servings

Number Of Ingredients 7

Good olive oil
3 ounces pancetta, 1/4-inch diced
2 tablespoons unsalted butter
1 1/2 cups thinly sliced shallots (3 large)
2 (12-ounce) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
  • Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
  • Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

INA GARTEN'S BALSAMIC BRUSSELS SPROUTS



Ina Garten's Balsamic Brussels Sprouts image

Roasted with olive oil, salt and pepper, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavor the sprouts, and its crispy surface emerges glistening and caramelized.

Provided by Alexandra's Kitchen

Categories     Quick and Easy     Low-Carb     Paleo     Whole30     Easy     Quick     Nut-Free     Dairy-Free     Shellfish-Free     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Thanksgiving     Entertaining     Holidays     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Stove

Time 25m

Yield 4

Number Of Ingredients 6

1 pound Brussels Sprouts
4 ounce Pancetta
1/4 cup Olive Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Balsamic Vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the Brussels Sprouts (1 pound) on a baking sheet, including any of the loose leaves. Cut the Pancetta (4 ounce) into 1/2-inch dices and add to the pan. Add the Olive Oil (1/4 cup), the Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon) and toss with your hands. Spread out the mixture in a single layer.
  • Roast the brussels sprouts until they're tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, place Balsamic Vinegar (1 tablespoon) in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy - be careful here! Err on the side of under reducing - once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.

Nutrition Facts : Calories 69 calories, Protein 2.2 g, Fat 5.9 g, Carbohydrate 2.8 g, Fiber 1.1 g, Sugar 0.8 g, Sodium 144.9 mg, SaturatedFat 1.4 g, Cholesterol 3.2 mg, TransFat 0 g, UnsaturatedFat 2.9 g

BALSAMIC ROASTED BRUSSEL SPROUTS - INA GARTEN RECIPE - (4.4/5)



Balsamic Roasted Brussel Sprouts - Ina Garten Recipe - (4.4/5) image

Provided by clawson

Number Of Ingredients 6

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, sliced 1/4-inch thick
1/4 cup good olive oil
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon syrupy balsamic vinegar (see note)

Steps:

  • Preheat oven to 400°F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer. Roast the Brussels sprouts 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. Note: You can buy aged balsamic vinegar that's syrupy - and very expensive - or you can boil good balsamic vinegar until reduced to half its volume and it will become syrupy as well.

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