Best 7 Buttered Sprouts With Pancetta Recipes

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Indulge in the delightful symphony of flavors presented by buttered sprouts with pancetta, a culinary masterpiece that elevates the humble Brussel sprout to new heights of deliciousness. This delectable dish is a harmonious blend of textures and tastes, featuring crispy pancetta, tender sprouts, and a rich, buttery sauce that tantalizes the palate. But that's not all; this article unveils a treasure trove of other equally enticing recipes, each offering a unique culinary journey. Embark on a flavor adventure with garlic butter Brussels sprouts, where the aromatic fusion of garlic and butter elevates the sprouts to a new level of savory goodness. Discover the delightful simplicity of roasted Brussels sprouts, where the natural sweetness of the sprouts is enhanced by the caramelization process, resulting in a delightful crispy-tender texture. Get creative with Brussels sprouts and bacon, a classic combination that never fails to satisfy, with the smoky bacon adding an irresistible layer of flavor. And for those who love a touch of spice, the spicy Brussels sprouts recipe brings the heat, with a zesty blend of chili flakes and cayenne pepper adding a fiery kick to the dish.

Let's cook with our recipes!

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.

PANCETTA AND HERB BRUSSELS SPROUTS



Pancetta and Herb Brussels Sprouts image

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1/4 cup diced pancetta
1 pound peeled Brussels sprouts, quartered
1 tablespoon freshly chopped thyme leaves
Salt and coarsely ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.

BUTTERED SPROUTS WITH PANCETTA



Buttered sprouts with pancetta image

A great way to jazz up Brussels sprouts for an extra special occasion

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Vegetable

Time 27m

Number Of Ingredients 4

100g cubed pancetta
750g Brussels sprout , trimmed
400ml chicken stock
25g butter

Steps:

  • Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.

Nutrition Facts : Calories 148 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.27 milligram of sodium

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.

BRUSSELS SPROUTS WITH PANCETTA



Brussels sprouts with pancetta image

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 4

1kg Brussels sprouts
100g thinly sliced pancetta, cut into 2cm strips
about 4 tbsp hot goose fat
shredded sage

Steps:

  • Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

BUTTERED BRUSSELS SPROUTS



Buttered Brussels Sprouts image

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Fall     Brussels Sprout     Gourmet

Yield Makes 8 servings

Number Of Ingredients 2

2 pound Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

Steps:

  • Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER



Crisp Gnocchi With Brussels Sprouts and Brown Butter image

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Steps:

  • Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
  • In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
  • In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Tips:

  • Choose fresh sprouts: Look for sprouts that are bright green and have tightly closed leaves. Avoid sprouts that are wilted or have yellow or brown spots.
  • Trim the sprouts: Before cooking, trim the ends of the sprouts and remove any yellow or brown leaves.
  • Use high-quality pancetta: Pancetta is a type of Italian bacon that is cured with salt and spices. It has a smoky and savory flavor that pairs well with sprouts.
  • Cook the pancetta until crispy: To get the best flavor, cook the pancetta over medium heat until it is crispy and browned.
  • Don't overcrowd the pan: When cooking the sprouts, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Season the sprouts well: Season the sprouts with salt, pepper, and other herbs and spices to taste.
  • Serve the sprouts immediately: Buttered sprouts are best served immediately after they are cooked. They can be served as a side dish or as a main course.

Conclusion:

Buttered sprouts with pancetta is a simple but delicious dish that is perfect for any occasion. The sprouts are tender and flavorful, and the pancetta adds a smoky and savory flavor. This dish is sure to please everyone at your table.

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