Brussel Sprout Gratin Ina Garten

Garten explained that for this Brussels sprouts recipe she slices the veggie thinly in a food processor it takes 10 seconds she assures and then sautées them in a large pan with olive oil. Add the Brussels sprouts and cook for 5 to 7 minutes until bright green and beginning to soften. Drain well again and set aside until nearly ready to serve. Bring to a boil.

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Cover pan loosely with aluminum foil.

Brussel Sprout Gratin Ina Garten. Combine the Panko bread crumbs with parmesan cheese and sprinkle evenly on top. Add Brussels sprouts and 1 cup water. Preheat the oven to 400 F Place the brussels sprouts onto a lined sheet pan making sure to include all of the loose leaves which get crispy when theyre roasted.

Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish and toss with 2 tablespoons of the melted butter 34 teaspoon salt and 14 teaspoon pepper. Preheat oven to 400 degrees F. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.

Add shallots to drippings in pan. Sauté for 2 minutes or until tender stirring occasionally. Cut the pancetta into ½-inch.

Bring a large pot of salted water to a boil over medium heat. Add the brussels sprouts to the pan with the shallots add 1 12 teaspoons salt and 34 teaspoon pepper and saute for source and credits. Place the drained cauliflower and brussels sprouts on top and then spread the rest of the sauce evenly on top.

Place the drained cauliflower and brussels sprouts on top and then spread the rest of the sauce evenly on top. Brussels Sprouts With Pancetta Ina Garten - Roasted Brussels Sprouts With Bacon Cafe Delites. Heat the oven to 425F.

Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Pour 13 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Pour 13 of the sauce on the bottom of an 8 x 11 baking dish.

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