Best Brussel Sprouts And Pancetta In A Mustard Cream Sauce Recipes

Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

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.

BRUSSEL SPROUTS AND PANCETTA IN A MUSTARD CREAM SAUCE image

Yield Serves 6 1/2 - 3/4 cup each

Number Of Ingredients 9

Shredded Brussels Sprouts with Pancetta & Onions
Ingredients
1.5 oz Pancetta
1 small onion, thinly sliced
¼ teaspoon salt
¾ cup cream
3 teaspoon mustard (Beaver Creek deli) or other mustard with whole seeds.
1 pound Brussels sprouts, trimmed, halved and very thinly sliced
1 teaspoon white wine tarragon vinegar

Steps:

Instructions 1. Cook onion in olive oil at medium-low heat for about 10 minutes. 2. Add pancetta and over medium heat cook 5 - 10 minutes more. You want the onion to carmelize a little and the pancetta to be cooked. 2. Add brussel sprouts, salt, and 1/2 cup of water and cook, stirring often, until tender, 6 to 10 minutes. Stir in vinegar, cream and mustard and cook until sauce thickens a little.

Brussels Sprouts in Creamy Mustard Sauce image

Provided by ashlynn08

Categories Vegetable

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups yogurt
2 tablespoons Dijon mustard
2 tablespoons real maple syrup or 2 tablespoons honey
1/4-1/2 teaspoon salt
1 tablespoon minced fresh dill or 1 teaspoon dried dill
fresh ground black pepper, to taste
1 -1 1/2 lb Brussels sprout
1 tablespoon butter

Steps:

Whisk together the first 6 ingredients in a medium sized bowl.
Cover and let the mixture come to room temperature. Set aside.
Quarter the sprouts, unless they are very small, in which case leave them whole.
Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
When they are done, transfer them to a bowl and pour sauce over the top.
Serve right away.