Roasted Brussels Sprouts With Pork Belly


  • Prep Time10 mins
  • Total Time35 mins
  • Makes8 servings
Roasted Brussels Sprouts With Pork Belly

Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Chatelaine Triple Tested

Tender, fatty pork belly mixed with crunchy, bitter Brussels sprouts makes an excellent combination.


  • 500 g pork belly, slices, finely chopped

  • 4 shallots, thinly sliced

  • 3/4 tsp salt, divided

  • 600 g brussels sprouts, trimmed and halved


  • 3 tbsp olive oil

  • 3 tbsp white balsamic vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp honey


  • 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.