Best 8 Ina Garten Brussel Sprouts Pancetta Recipes

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**Roasted Brussels Sprouts with Pancetta: A Culinary Journey of Sweet, Savory, and Nutty Flavors**

Embark on a culinary adventure with roasted Brussels sprouts and pancetta, a dish that tantalizes the taste buds with its harmonious blend of sweet, savory, and nutty flavors. Roasted to perfection, the Brussels sprouts caramelize slightly, creating a delightful contrast to the crispy, salty pancetta. This recipe boasts not one, but three variations to cater to diverse preferences: a classic rendition, a vegetarian delight, and a tangy twist with balsamic vinegar. Prepare to indulge in a symphony of flavors that will elevate your next meal to an unforgettable experience.

Let's cook with our recipes!

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.

BRUSSELS SPROUTS PIZZA CARBONARA



Brussels Sprouts Pizza Carbonara image

"Remember when almost every pizza had Italian red sauce on it, and toppings like meatballs and peppers? You could get a whole pie from your local pizzeria, or just grab a slice at the counter. It was delicious - but very predictable. Oh my, has pizza changed over the past 40 years! The beginning of the evolution was in the early 1980s, when Alice Waters started making California pizzas in the café above her Berkeley restaurant Chez Panisse. She would put anything on them, as long as the ingredients were fresh, local and organic: tomato sauce, homemade fennel sausage and black olives; or chanterelle mushrooms, roasted onions and mozzarella. Her combinations were surprising and so delicious! In 1982, Wolfgang Puck, the genius chef/owner of Spago in L.A., also started making California pizzas, and soon people were traveling across the country to try Spago's pies. You can still order the most famous one, topped with dill crème fraîche, smoked salmon and caviar. One of my favorite places to have pizza (at least before the pandemic) was at Marta, a wonderful trattoria in New York City. I ordered a Brussels sprouts pizza there a while back, and it was so good that I came right home and made my own version with thinly shaved Brussels sprouts and lots of carbonara sauce. I think you'll love it!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield Four 9-inch individual pizzas

Number Of Ingredients 12

1 1/2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk ricotta (9 ounces)
2 extra-large egg yolks
Kosher salt and freshly ground black pepper
Good olive oil
8 ounces pancetta, 1/8-inch diced
4 8-ounce balls store-bought pizza dough
1/2 cup freshly grated Italian Parmesan cheese
1/2 cup freshly grated Italian Pecorino cheese
12 ounces Brussels sprouts, trimmed and thinly sliced (see Cook's Notes)

Steps:

  • Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
  • For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
  • Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

BRUSSELS SPROUTS LARDONS



Brussels Sprouts Lardons image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
  • Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

ROASTED BRUSSELS SPROUTS WITH PANCETTA



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.

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.

SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
  • Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts With Pancetta image

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

1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

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

Tips:

  • Choose fresh, firm Brussels sprouts: Avoid any that are wilted or have brown spots.
  • Trim the Brussels sprouts: Cut off the stem end and any outer leaves that are damaged or discolored.
  • Blanch the Brussels sprouts (optional): This helps to brighten their color and remove any bitterness. To blanch, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender-crisp. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Use good quality pancetta: Look for pancetta that is thinly sliced and has a nice smoky flavor.
  • Cook the pancetta until it is crispy: This will add a lot of flavor to the dish.
  • Add the Brussels sprouts to the pancetta and cook until they are tender: Stir the Brussels sprouts frequently so that they cook evenly.
  • Season the Brussels sprouts with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or smoked paprika.
  • Serve the Brussels sprouts immediately: They are best when served hot and crispy.

Conclusion:

Ina Garten's Brussels sprouts with pancetta is a delicious and easy-to-make side dish. The Brussels sprouts are tender and flavorful, and the pancetta adds a nice smoky flavor. This dish is perfect for a weeknight meal or a special occasion.

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