Maple Brussels Sprouts With Pancetta

Maple Brussel Spouts with Pancetta (7 of 19)

MAPLE BRUSSELS | If pan-frying your brussels sprouts with pancetta is not enough, try adding a hint of maple syrup for that extra ‘kick’.

Brussels Sprouts – these miniature cabbages – provide a chock full of nutrients. Provided you don’t overdo it, they are delicious when roasted, stir-fried, or steamed.

It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.

Boiling your sprouts for as little as 30 seconds takes away their crunch and bitterness, leaving you with a vegetable that is softened, mellowed, and ready for action.

Not only do brussels sprouts tastes good, they deliver a host of health benefits too. Just to name a few, brussels sprouts helps to lower cholesterol, supports immune function, prevents constipation, fights inflammation, and is a great source of folic acid. They also help to detoxify the body and help prevent bladder, breast, colon, lung, prostate and ovarian cancer.

Moreover, the fiber content of Brussels sprouts — 4 grams in every cup — makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts.

Maple Brussel Spouts with Pancetta (17 of 19)

The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

Maple Brussels Sprouts with Pancetta

Time: 20 minutes | Serves: 2 as a side

INGREDIENTS:

  • Roughly 10 medium-sized brussel sprouts
  • 40g of pancetta, cubed
  • 1 garlic clove, diced
  • 1 teaspoon of maple syrup
  • Sprinkle of sea salt

METHOD:

  1. Wash brussel sprouts in a colander with running tap water.Maple Brussel Spouts with Pancetta (13 of 19)
  2. Parboil brussel sprouts for no more than 3 minutes. You can do this by boiling a pot of hot water. Once it simmers, add a sprinkle of salt then dunk the sprouts inside and set timer.Maple Brussel Spouts with Pancetta (15 of 19)
  3. Quickly drain in colander then dunk in a bowl of ice water to stop the cooking process immediately.Maple Brussel Spouts with Pancetta (12 of 19)
  4. Dry brussel sprouts thoroughly with tea towel or kitchen towel. You want to get these beauties as dry as possible to achieve a better caramelisation process and crunch factor.Maple Brussel Spouts with Pancetta (11 of 19)
  5. Get saute pan ready by turning on stove to medium-high. Add a knob of olive oil and pan fry the pancetta with the crushed garlic cloves for 30 seconds. Switch to medium heat and add the brussel sprouts. Sprinkle some sea salt to taste (optional: can also add a turnstile of crushed black pepper). Pan-fry for 4-5 minutes until the sprouts leave beautiful char marks.Maple Brussel Spouts with Pancetta (10 of 19)Maple Brussel Spouts with Pancetta (8 of 19)
  6. Once charred to your level of ‘perfection,’ turn off stove and add a teaspoon of maple syrup. Mix with spatula to ensure the sprouts are all coated evenly.Maple Brussel Spouts with Pancetta (9 of 19)
  7. Serve as a side. Brussel sprouts are so versatile; they pair with a variety of main dishes be it pasta, roasts, or can even constitute a meal by themselves.Maple Brussel Spouts with Pancetta (4 of 19)The Brussels sprouts should be brown with a bit of black on the outside when done. Maple Brussel Spouts with Pancetta (5 of 19)

 

Baked Scallops with White Wine and Pancetta

Baked Scallops with Pancetta and White Wine (1 of 1)

SCALLOP-MANIA | Large sea scallops are kept in their shell and dosed with a mixture of garlic, pancetta and white wine before being baked to perfection.

Hankering for a quick and easy dinner but also concerned about sustainability? Scallops make a smart seafood choice. Not only are they convenient and cook in less than 5 minutes, they pair beautifully with other dinner staples such as pasta, quinoa, or couscous.

Besides pan-frying scallops, another quick and succulent way to cook scallops are to drizzle them with a mixture of white wine, olive oil, diced garlic, and strips of pancetta, and then let them bake in the oven. This has got to be the easiest “hands-free” way to cook scallops. Delicious.

Oven-roasted Scallops with Pancetta and Garlic (3 of 6)

Baked Scallops with White Wine and Pancetta

PREP TIME: 5 minutes | BAKE TIME: 10 minutes | TOTAL TIME: 15 minutes | SERVES: 6

INGREDIENTS:

  • 3 tablespoons of extra virgin olive oil
  • 3 strips of pancetta, diced
  • 3 tablespoons of a dry white wine
  • 3 tablespoons of freshly minced garlic
  • Chopped freshly coriander, to garnish

METHOD:

  1. Keeping the shells intact, gently wash the scallops and pat dry with paper towels.
  2. Lay scallops on a roasting tray lined with parchment paper. Spoon half a tablespoon of olive oil onto each scallop, and top with ~1/2 slice of diced pancetta. Top with another 1/2 tablespoon of dry white wine and cover with 1/2 tablespoon of minced garlic.Proscuitto Baked Scallops with Garlic and White Wine (2 of 10)
    Oven-roasted Scallops with Pancetta and Garlic (1 of 6)
  3. Repeat process for the other scallops. Once done, stick the roasting tray into a preheated oven and bake for 10 minutes. Serve by garnishing each scallop with some chopped coriander.
    Proscuitto Baked Scallops with Garlic and White Wine (9 of 10)