Roasted Brussels Sprouts with Pork Belly
12
- Prep Time20 mins
- Total Time45 mins
- Makes8 servings
Produced by Chantal Braganza and Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle
We’ve spruced up our sprouts with this sheet pan recipe from 2019. Brussels sprouts and shallots are roasted with savoury pork belly as its fat is rendered. When everything is nice and tender, it gets tossed with a sweet and tangy vinaigrette for a spectacular meat-and-veg side dish.
Ingredients
500 g pork belly, finely chopped
4 shallots, thinly sliced
3/4 tsp salt, divided
6 cups brussels sprouts, trimmed and halved
Vinaigrette
3 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
Instructions
Position rack in centre of oven; preheat to 450F. Line a baking sheet with foil.
Toss pork and shallots with 1⁄2 tsp salt on prepared sheet. Roast until just golden, about 15 min.
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.
Vinaigrette: Meanwhile, whisk oil with vinegar, Dijon and honey in a large bowl until combined. Add roasted vegetables and pork to vinaigrette. Toss to combine, then transfer to a serving platter, if desired.
Kitchen tip
If you can’t find pork belly slices, replace them with low-sodium bacon and reduce salt in recipe to 1⁄4 tsp.
To celebrate our 95th anniversary, we journeyed back into our archives to find our all-time best Thanksgiving side dish recipes. Get the full menu.