Roasted Brussels Sprouts With Pork Belly
107
- Prep Time10 min
- Total Time35 min
- Makes8 servings
Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.
Tender, fatty pork belly mixed with crunchy, bitter Brussels sprouts makes an excellent combination.
Ingredients
500 g pork belly, slices, finely chopped
4 shallots, thinly sliced
3/4 tsp salt, divided
600 g brussels sprouts, trimmed and halved
Vinaigrette
3 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
Instructions
1. Position rack in centre of oven, then pre-heat to 450F. Line a baking sheet with foil. 2. Toss pork and shallots with 1⁄2 tsp salt on prepared sheet. Roast until just golden, about 15 min.
3. Toss brussels sprouts and remaining 1⁄4 tsp salt with pork mixture to combine. Continue roasting until brussels sprouts are golden and tender, 10 to 12 min.
4. Vinaigrette: Whisk oil with vinegar, Dijon and honey in a large bowl until combined. Add roasted vegetables and pork to vinaigrette. Toss to combine.
If you can't find pork belly slices, replace them with low-sodium bacon and reduce salt in recipe to 1/4 tsp.
Nutrition (per serving)
Calories 412, Protein 8g, Carbohydrates 12g, Fat 37g, Fibre 3g, Sodium 279mg.
Excellent source of vitamin C.
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