Crispy Brussels Sprouts & Pancetta

From Healthy Recipes via my Pinterest Vegetable Board

Printable Recipes

Prep time: 10 minutes

Cook time: 15 minutes

Serves 4-6

Ingredients:

1 tablespoon olive oil
2 cups Brussel sprouts, cut in half length-wise
1/4 pound pancetta, in 1/4" cubes
1 tablespoon Dijon mustard or spicy brown mustard
½ teaspoon garlic powder
Kosher salt
Freshly-ground black pepper

Directions:

1. Heat the olive oil in a large saute pan over medium-high heat. Add the pancetta and let cook 2-3 minutes until pancetta starts to darken in color and release some of its fat into the pan.

2. Add the Brussels sprouts and stir a few times to coat them in the oil and pancetta fat. Season liberally with coarse salt and pepper. Next, add in the garlic powder.

3. Cook over medium-high heat for 5-7 minutes or until the sprouts start to brown and the pancetta is crisp. Add the tablespoon of mustard and stir so it coats the sprouts. Cook another 2 minutes.

4. Heat the broiler and add the sprouts to a lined rimmed baking sheet. Broil the sprouts and pancetta for 2-3 minutes until they are charred and crispy.

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms
From Clean Start

Printable Recipe

Serves 4

Prep time: 10 minutes
Cooking time: 30-45 minutes (just until the vegetables are tender)

Ingredients:
1 large head cauliflower, cut into small florets
1 ½ doz or so Brussels sprouts, cut in half lengthwise if they are large
8oz/225g shiitake or cremini (or combination) mushrooms (this time I used cremini and just quartered them – I’d discard stems and slice shiitake)
2 cloves garlic, peeled
¼ cup fresh sage leaves (or 1 ½ tbsp dried)
¼ cup fresh oregano (or 2 tbsp dried)
2 tsp coarse sea salt
¼ cup extra virgin olive oil

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. In a large bowl, toss everything together and arrange in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Roast for 15 minutes and toss. Return to oven and roast until tender (anywhere from 10-30 minutes, depending on how small/large the pieces). Remove from the oven and serve.

Leftovers are great in pasta and frittatas. The photo above has them accompanying a delicious Grilled Mushroom Steak.

Pecan Brussels Sprouts

Pecan Brussels Sprouts
From The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life

Printable Recipe

Prep time: 5 minutes
Roasting time: 20-30 minutes
Serves 4-6

Ingredients:
2lb/1kg Brussels Sprouts, yellowed leaves & stem ends removed
¼ cup pecans, chopped
1-2 tbsp vegetable oil (I used olive oil)
Kosher or sea salt & freshly ground black pepper
1 tbsp unsalted butter

Directions:
1. Preheat the oven to 350°F/175°C and place an ovenproof casserole dish in the oven to heat up. Ruth’s note: The dish should be large enough to hold all the Brussels Sprouts about 2” deep. You want enough surface for the leaves to brown.

2. Quarter the Brussels sprouts and add them to the hot casserole dish along with the pecans, oil, salt and pepper. Toss well and bake for 20-30 minutes or until the Brussels Sprouts are tender and lightly browned.

3. Remove from the oven, toss with butter and serve hot.