Best 4 Roasted Brussels Sprouts Pancetta Balsamic Recipes
Elevate your holiday meals with a delectable side dish of Roasted Brussels Sprouts with Pancetta and Balsamic Glaze, where caramelized Brussels sprouts, crispy pancetta, and a tangy balsamic glaze come together in perfect harmony. This flavorful dish is a delightful combination of sweet, savory, and slightly bitter flavors that will impress your family and friends. For those seeking a vegan alternative, the Vegan Roasted Brussels Sprouts with Tahini Sauce offers a delightful blend of roasted Brussels sprouts coated in a creamy tahini sauce, creating a rich and satisfying dish. If you prefer a simpler preparation, the Roasted Brussels Sprouts with Parmesan Cheese provides a classic combination of roasted Brussels sprouts tossed with grated Parmesan cheese, resulting in a simple yet elegant side dish. Each recipe offers unique flavor profiles and textures, ensuring that there's a perfect Brussels sprouts dish for every taste and dietary preference.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.
Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
ROASTED BRUSSELS SPROUTS WITH PANCETTA
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.
BALSAMIC ROASTED BRUSSELS SPROUTS
"Balsamic Roasted Brussels Sprouts" was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..
Provided by taylormademarket
Categories Vegetable
Time 35m
Yield 1 lb, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 425*.
- Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
- Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
- Roast in oven for 20-25 min until tender. Stirring occasionally.
ROASTED BRUSSELS SPROUTS WITH APPLE AND PANCETTA
This colorful dish mixes balsamic vinegar, honey, and mustard for a balance of sweet and savory. At just 141 calories per serving, it's a healthy option to round out any meal.
Provided by Annacia
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
- Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
- In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.
Tips:
- Choose the right Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves. Avoid any that are yellowing or have brown spots.
- Trim the Brussels sprouts properly: Cut off the stem end of each sprout, then use a sharp knife to remove any tough outer leaves.
- Don't overcrowd the pan: When roasting the Brussels sprouts, make sure to spread them out in a single layer on the baking sheet. This will help them to cook evenly and get crispy.
- Roast the Brussels sprouts at a high temperature: This will help them to caramelize and develop a delicious flavor.
- Add some flavor enhancers: Pancetta, balsamic vinegar, and Dijon mustard are all great ways to add flavor to roasted Brussels sprouts. You can also try adding other spices, such as garlic powder, onion powder, or smoked paprika.
- Serve the Brussels sprouts immediately: Roasted Brussels sprouts are best served immediately, while they are still hot and crispy.
Conclusion:
Roasted Brussels sprouts with pancetta and balsamic vinegar are a delicious and easy-to-make side dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and healthy. So next time you're looking for a new way to enjoy Brussels sprouts, give this recipe a try. You won't be disappointed!
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