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Balsamic Brussels Sprouts with Pancetta
Balsamic Brussels Sprouts with Pancetta
INGREDIENTS
DIRECTIONS
In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.
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Simple Roasted Brussels Sprouts and Brussels Sprouts with Pecans
Simple Roasted Brussels Sprouts
INGREDIENTS
DIRECTIONS
Place Brussels sprout halves on a cookie sheet. Drizzle generously with olive oil. Sprinkle with kosher salt and pepper. Roast at 425 degrees for 25 minutes or until edges and parts of the sprouts blacken. Toss one time during roasting.
Brussels Sprouts with Pecans
INGREDIENTS
DIRECTIONS
Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Roast until golden and tender, 20 to 25 minutes.
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Roast Chicken with Sweet Potatoes and Granny Smith Apples
Roast Chicken with Sweet Potatoes and Granny Smith Apples
INGREDIENTS
DIRECTIONS
Preheat oven to 425°. Grate 2 tsp. zest from lemon; reserve lemon. Combine zest, softened butter, garlic, and 1/2 tsp. each salt and pepper. Discard neck and giblets from chicken. Rinse chicken; pat dry. Loosen and lift skin from breast. (Do not totally detach.) Spread half of butter mixture under skin; place thyme under skin. Replace skin.
Cut reserved lemon in half; squeeze juice into cavity. Place lemon in cavity. Tie legs together with kitchen string; tuck wingtips under. Rub remaining butter mixture over chicken; sprinkle with remaining 1/2 tsp. each salt and pepper. Place, breast side up, on a greased rack in a greased roasting pan.
Bake chicken at 425° for 30 minutes. Meanwhile, peel sweet potato and apples. Cut sweet potato into 1/4-inch-thick half-moons and apples into 1/4-inch-thick wedges. Arrange half of sweet potatoes in a 9-inch gratin dish. Sprinkle with 1 Tbsp. brown sugar. Arrange apples in a single layer over sweet potatoes; sprinkle with 1 Tbsp. brown sugar. Top with remaining sweet potatoes; sprinkle with remaining 2 Tbsp. brown sugar. Drizzle with 1/4 cup melted butter. Add salt and pepper to taste. Cover with foil.
Reduce oven temperature to 350°. Bake chicken 15 minutes. Add potato mixture to oven. Bake chicken and potato mixture at the same time 35 minutes. Uncover potato mixture, and bake chicken and potato mixture 40 minutes or until a meat thermometer inserted into chicken thigh registers 180° and potatoes and apples are tender.
Transfer chicken to a platter; cover with foil, and let stand 10 minutes. Serve with potato mixture.
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