Best 3 Ina Garten Brussel Sprouts Pancetta Recipes
Ina Garten's brussels sprouts with pancetta is a classic recipe that brings out the best of these flavorful vegetables. Pancetta adds a salty, smoky flavor that pairs perfectly with the slightly bitter brussels sprouts. The dish is simple to make and can be a great side dish for any occasion. With just a few pantry staples and some fresh brussels sprouts, you can have this delicious dish on your table in no time.
Here are our top 3 tried and tested recipes!
INA GARTEN'S BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA
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
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.
BRUSSELS SPROUTS WITH PANCETTA
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
- 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 sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, 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 sauté until fragrant, 2 minutes.
- 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.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams
BALSAMIC-ROASTED BRUSSELS SPROUTS
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
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.
Tips:
- Choose firm, bright green Brussels sprouts: Look for sprouts that are tightly packed and free of blemishes. Avoid any that are yellowing or wilted.
- Trim the Brussels sprouts: Cut off the stem end and any outer leaves that are damaged or discolored.
- Halve the Brussels sprouts: For even cooking, cut the sprouts in half lengthwise. If they are small, you can leave them whole.
- Cook the pancetta until crispy: This will add a delicious smoky flavor to the dish. Cook the pancetta over medium heat until it is browned and crispy.
- Add the Brussels sprouts and cook until tender: Add the Brussels sprouts to the pan with the pancetta and cook until they are tender and slightly browned. This should take about 10 minutes.
- Season to taste: Add salt, pepper, and any other desired seasonings to taste.
- Serve immediately: Brussels sprouts are best served hot. You can garnish them with fresh herbs, such as parsley or thyme, if desired.
Conclusion:
Ina Garten's Brussels sprouts with pancetta is a simple but delicious side dish that is perfect for any occasion. The combination of crispy pancetta, tender Brussels sprouts, and savory seasonings makes this dish a surefire hit. With just a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends. So next time you're looking for a quick and easy side dish, give Ina Garten's Brussels sprouts with pancetta a try. You won't be disappointed.
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