Roasted Brussels Sprouts With Pork Belly

Prep 10 min
Total 35 min
Serves 8



500 g
pork belly, slices, finely chopped
shallots, thinly sliced
3/4 tsp
salt, divided
600 g
brussels sprouts, trimmed and halved


3 tbsp
3 tbsp
white balsamic vinegar
1 tbsp
Dijon mustard
1 tbsp


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.

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.


Calories 412, Protein 8 g, Carbohydrates 12 g, Fat 37 g, Fibre 3 g, Sodium 279 mg. Excellent source of vitamin C
Recipe Collections
Latest Recipes