GLUTEN-FREE BRUSSELS SPROUTS CARBONARA
This healthy recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer, which gets its moment in the spotlight, tossed into a peppery pasta carbonara.
Provided by Silvana Nardone
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
- In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using.
Nutrition Facts : Calories 285.5, Fat 6.3 grams, SaturatedFat 1.8 grams, Cholesterol 98 milligrams, Sodium 190 milligrams, Carbohydrate 48.2 grams, Fiber 4.8 grams, Protein 10.1 grams, Sugar 1.6 grams
BRUSSELS SPROUTS PIZZA CARBONARA
"Remember when almost every pizza had Italian red sauce on it, and toppings like meatballs and peppers? You could get a whole pie from your local pizzeria, or just grab a slice at the counter. It was delicious - but very predictable. Oh my, has pizza changed over the past 40 years! The beginning of the evolution was in the early 1980s, when Alice Waters started making California pizzas in the café above her Berkeley restaurant Chez Panisse. She would put anything on them, as long as the ingredients were fresh, local and organic: tomato sauce, homemade fennel sausage and black olives; or chanterelle mushrooms, roasted onions and mozzarella. Her combinations were surprising and so delicious! In 1982, Wolfgang Puck, the genius chef/owner of Spago in L.A., also started making California pizzas, and soon people were traveling across the country to try Spago's pies. You can still order the most famous one, topped with dill crème fraîche, smoked salmon and caviar. One of my favorite places to have pizza (at least before the pandemic) was at Marta, a wonderful trattoria in New York City. I ordered a Brussels sprouts pizza there a while back, and it was so good that I came right home and made my own version with thinly shaved Brussels sprouts and lots of carbonara sauce. I think you'll love it!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield Four 9-inch individual pizzas
Number Of Ingredients 12
Steps:
- Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
- For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
- Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.
BRUSSELS SPROUTS CARBONARA
Inspired by the flavors of pasta carbonara, this flavorful supper dish is quick to fix using frozen baby Brussels sprouts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- Cook Brussels sprouts as directed on box; pour over drained pasta in saucepan. Stir in milk; cook over medium heat until hot.
- Remove from heat; stir in cheese and bacon. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1, Fiber 7 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 2 g, TransFat 0 g
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
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CARBONARA PASTA WITH CHARRED BRUSSELS SPROUTS
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- Bring a medium sauce pan of water to a boil and season generously with kosher salt. Add the DeLallo whole wheat orecchiette and cook until al dente. Drain and reserve the pasta water.
- While the pasta is cooking, add 1 tablespoon of olive oil to a large, high sided sauté pan over high heat. Add the brussels sprouts leaves and cook for 4-5 minutes, or until the leaves are lightly charred, turning occasionally. Season with kosher salt and transfer to a bowl.
- Heat the last tablespoon of olive oil in the pan over medium high heat and cook the pancetta until browned and crispy, about 5 minutes. Add the mushrooms to the pan and cook for another 3 minutes. Season with freshly ground black pepper.
- Lower the temperature and add 1/2 cup of the reserved pasta water to the pan and then add 1 tablespoon of the butter at a time, whisking until the sauce is smooth and adding more pasta water until the sauce thickens and becomes silky. Add the pasta to the sauce and cook for about 2 minutes then add the parmesan cheese and stir to combine. Add the beaten eggs and stir into the pasta until totally incorporated into the pasta. Add the charred brussels sprout leaves and garnish with more parmesan and serve.
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