Brussel Sprouts With Red Pears Pancetta Shallots And Rosemary Recipes

Steps:

• In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

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.

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.

Steps:

• Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
• Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
• Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
• As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

Steps:

• Cook Brussel sprouts in boiling, salted water for 4-6 min (tender, but still green) Cut pancetta into think strips. Reserve 3 slices for garnish. In a heavy saute pan, cook pancetta until lightly crisped. Remove them from pan and set aside. Place the saute pan back over med-high heat and add the oil. Cook the shallots for 2-3 min.until lightly golden. Stir in pears and the crisped pancetta strips and cook for 1min. Toss the brussels back in the pan and add rosemary. Season with pinch of salt and pepper. Stir fry to heat thru. 3 min. Add the maple syrup and vinegar and toss gently. Transfer to serving bowl and top with pancetta, cranberries, and toasted pecans. Pecans- Toss the pecans in the worcestershire, brown sugar and hot sauce. Add pinch of salt and s;read out in a single layer on a baking sheet. Roast for 5 min or until golden and aromatic.