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Brussels Sprouts with Shallots and Salt Pork

Brussels Sprouts with Shallots and Salt Pork

Ingredients

  • 1 cup 1/4-inch cubes salt pork or pancetta (about 8 ounces)t
  • 2 large shallots, peeled, quartered (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
  • 1-2 tablespoons juice from jarred dill pickles

Recipe Preparation

  • Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel-lined plate to drain. Set aside. DO AHEAD Salt pork can be blanched 1 day ahead. Cover and chill.

  • Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.

  • Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.

  • Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.

  • Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.

  • Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

Recipe by Victoria Granof,

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 7 Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 440Reviews Section

  • 4 thick-cut bacon slices
  • 2 small shallots, chopped (about 1/4 cup)
  • 2 teaspoons minced garlic (about 2 garlic cloves)
  • 3 tablespoons sherry vinegar
  • 3 pounds fresh Brussels sprouts, halved (about 10 cups)
  • 2 tablespoons canola oil
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoons black pepper, divided
  • ½ cup panko (Japanese-style breadcrumbs)
  • 1 tablespoon unsalted butter, melted

Cook bacon in a large skillet over medium, turning occasionally, until browned and crisp, about 10 minutes. Transfer to a plate lined with paper towels reserve drippings in skillet.

Add shallots to hot drippings, and cook over medium, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Crumble bacon, and stir into shallot mixture. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.

Preheat oven to 400°F. Toss Brussels sprouts with canola oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Transfer to 2 aluminum foil-lined rimmed baking sheets. Roast Brussels sprouts in preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.

Combine breadcrumbs, melted butter, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Set aside.

Microwave bacon-shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Toss roasted Brussels sprouts with bacon-shallot mixture, and transfer to a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with breadcrumb mixture, and bake at 400°F until heated through and breadcrumbs are golden brown, about 15 minutes. Let stand 10 minutes before serving.


Pork Chops And Brussels Sprouts

I have not shared a ton of dinner recipes on my blog, but one pan meals are my favorite. They are simple, require less washing up and they always end up with great flavors.

I hope you are on the Brussels sprouts’ lovers side because this is a great weeknight dinner recipe. Pork meat is widely consumed in Europe and although I don’t cook it very often, I have a lot of family recipes for dishes with pork.

For the recipe, I used bone-in pork rib chops, which are very tender and require quick cooking. It can’t get any better, who has endless hours to spend in the kitchen?

I first seared the pork chops on the stove top and then transferred them to the oven to finish cooking. This is a popular technique, which I like for thicker cuts of meat. Brussels sprouts are cooked at the same time with the pork chops and the end result is amazing – tender, crispy Brussels sprouts, tossed in the fat released from the pork chops.

I’ve shared a few Brussels sprouts recipes with you and I absolutely love these mini cabbages. They are low in calories and very nutritious. They do have a slightly bitter taste after cooking. If you don’t like Brussels sprouts, simply leave them out. If you are a fan of them – I’m sure you’ll like this dish.

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Lunchbreak: Balsamic Roasted Pork Shoulder with Brussels Sprouts

Check out the Girl and The Kitchen website for all of Mila’s healthy and tasty recipes, her informative blog, who to find out about her personal chef services and how to sign up for her Zoom cooking classes.

A Very Keto Christmas segment recipes:

Balsamic Roasted Pork Shoulder

1 5-6 pound boneless pork shoulder
4 tablespoons extra-virgin olive oil, divided
8 large shallots, sliced thickly
1/2 cup balsamic vinegar
2 cups low-salt chicken broth
2 large fresh rosemary sprigs

1 pint cherry or grape tomatoes

  1. Preheat oven to 400 degrees.
  2. Remove the pork from the package and score the skin ONLY but cutting diagonal squares on it.
  3. Season heavily to ensure that the salt and pepper goes in all the nooks and crannies.
  4. Place the pork shoulder into a Dutch oven, SKIN SIDE UP. You can also use a foil pan or a roasting pan.
  5. Pour balsamic over the pork
  6. Add the shallots, rosemary, lemon rind, copious amounts of garlic and cherry tomatoes into the pot.
  7. Roast for 30 minutes so the skin can get gloriously crispy.
  8. Remove it from the oven and add it your chicken broth.
  9. Close the lid and lower the heat to 350 degrees for 3.5-4 hours until it is fall apart tender!

Brussels Sprouts with Gremolata

1 pound Brussels sprouts, trimmed and cut in half if small, quartered if large

Salt and freshly ground pepper

Pinch of red pepper flakes

3 tablespoons extra virgin olive oil

1/2 cup finely minced flat-leaf parsley

2 teaspoons lemon zest and juice of half a lemon

1. Preheat oven to 450 degrees

  1. Slice the brussels sprouts in half and place on a sheet pan fitted with parchment paper. You can also use a foil pan.
  2. Season with olive oil, salt and pepper.

Place into the oven and roast for about 15-20 minutes or until gloriously crispy.

Add parsley, garlic, red pepper flakes, lemon zest and juice, black pepper, salt and olive oil into a food processor. Taste and adjust seasoning.

Once the Brussel sprouts are out of the oven, toss them in the gremolata and finish with some extra lemon zest right on top!

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How do make Brussel Sprouts Gratin?

STEP #1: Preheat oven to 400 degrees. Combine Brussels sprouts, 1 tablespoon oil, salt and pepper together in a casserole dish and toss to coat. Bake in preheated oven for 15 minutes.

STEP #2: Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and shallots and cook just until garlic is fragrant, about 30 seconds. Pour in cream and cook just until the cream starts to steam.

STEP #3: Remove brussels from oven and pour cream mixture over the top. Spread cheese over the top. Combine bread crumbs and remaining tablespoon oil together and sprinkle over the top. Bake for 15 more minutes or until bubbly. Turn on the broiler for 1 – 2 minutes to brown the top. Serve immediately.


Brussels Sprouts with Bacon and Balsamic Reduction

Bacon makes everything better! Even those who claim not to like Brussels Sprouts will have a hard time turning this dish down.

Brussels Sprouts with Bacon and Balsamic Reduction

Ingredients

  • 4 slices bacon, chopped (½-inch pieces)
  • 1½ pounds Brussels sprouts, halved
  • 4 shallots peeled and cut into wedges
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ½ cup balsamic vinegar
  • Parmesan cheese, for garnish

Instructions

  1. Pre-heat the oven to 400 ̊ F.
  2. Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
  3. Add the Brussels sprouts and shallots to the pan, season with salt and pepper and toss. Cook for a minute or two. Deglaze by adding ¼ cup of water to the pan, and then transfer the pan to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
  4. Meanwhile, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy – about 8 minutes.
  5. Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.
If you made this recipe, please add your comments and ratings below.

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  • 100g (4oz) small shallots, peeled with roots left intact
  • 1tbsp olive oil
  • 25g (1oz) butter
  • 1tbsp caster sugar
  • 225g (8oz) Brussels sprouts, trimmed and tops cut with a deep cross
  • Salt and freshly ground pepper

Heat the oil and butter in a large pan until frothy, add the shallots and toss well. Sprinkle with the sugar and stir gently until dissolved. Reduce the heat and cook gently for 8-10 mins until the sugar caramelises and the shallots are tender, adding 1-2 tbsp water if the caramel starts to stick to the pan before the shallots are cooked.

Meanwhile bring a pan of salted water to the boil and add the prepared sprouts. Cover and cook for 5-7 mins until tender. Drain well and add to the caramelised shallots. Season and combine well to coat the sprouts. Serve immediately.


Reader Interactions

Comments

Thank you for your wonderful tip, show and all who are involved.,
Didn’t have pears this evening so used apples and they were sweet and delicious.

Mary Lou Fitzpatrick says

Can’t wait to try the make ahead Turkey Gravey. Anything to make my life easier on Thanksgiving. Brussel Sprouts sound wonderful also, can’t wait to make them.

Mary Lou, the make ahead gravy from Chris Prosperi is absolutely terrific, and the way he uses Ina Garten’s trick with the gravy is truly a stress-free and delicious way to go. We did it in the studio and loved it. Shortly we’ll post a quick video lesson showing you how so stay tuned here and on Facebook at Faith Middleton Food Schmooze! If you “like” us on Facebook, we’ll send you our Hot Tip Feed.
Cheers, Faith

After hearing you talk about this recipe on your show I looked it up and cooked it tonight. After 35 minutes at 400 the Brussel sprouts were still under cooked. Next time I will pre-cook the sprouts and add 3 pears instead of 2. Other than those 2 things, it tasted really good.

Dan,
I live in two places, using two different ovens. In one, everything is under-cooked, so I’ve learned to leave it in longer. Sounds like you have a game plan. So delighted you liked the flavor. Cheers, Faith

Love the salty savory vegetable with the sweetness of the pear. Used a firm pear and it cooked up beautiful, kept its shape but was still soft. A nice contrast to the crispy sprouts. A keeper.

Sheila, I, too, keep making this one, serving it either hot or room temperature. Once I left the prosciutto off, grated fresh parmigiana on top and then drizzled it with truffle oil. Wow, it was good. That is your next assignment. Eat, drink and be merry. Faith

Not only did I substitute the pear for an apple but also onion for shallot and chopped keilbasa for the prosciutto… It was fabulous. So glad I didn’t have to share it!

Eileen, well I’m impressed with your improvisation skills! Good for you, and it DOES sound delicious. I just cooked myself a steak and made a quick salad and now you’ve made me hungry all over again. Best, Faith

I made this tonight and enjoyed it. I think you can get away with using a LOT of brussels sprouts and a lot less prosciutto. I think it’s important to have a really big, heavy gauge roasting pan for stuff like this to cook evenly and not burn.

Melanie, you’ve hit on an important point. This recipe is meant to be yours…if you don’t want prosciutto, use nuts as protein, or leave it just as it is. One night, when the tray came out of the oven, I grated cheese on it and drizzled it with truffle oil. Thank you so much for your great advice! Cheers, Faith

How much does one package of Brussels sprouts weigh? Or at least please give volume if you prefer. They are sold loose in my local grocery.
I don’t mean to be negative. Love your show.

Sara, we don’t see that as a negative question in any way, though it makes me laugh because this is the problem with recipes that get passed from one person to the next like an ancient game of Telephone. I got the recipe from Marian, a home cook. She got the recipe from someone else, and no one knows how many Brussels Sprouts should be in it, as a quantity. People just shrug, when you ask them, and say, “You know…a bunch of them.” So what I do is think about how many I would buy whole to feed my guests if I were cutting them in half to roast in the oven. I hold up the bag at the market and say, hmmm…I think that’s enough…but what if it’s NOT! Then I throw in some more. (I usually buy too many that way.) If you are pulling out your hair at this point, who could blame you? This is the best I can do with this wildly imprecise recipe of no certain origin. Fingers crossed that you will roll your eyes and forgive us. Cheers! Faith

No worries. I made the recipe for Christmas dinner before reading your reply and pretty much came up with the same method you described. It was such a big hit that my daughter requested the recipe.

So happy to hear that, Sara. Happy New Year to all.
Cheers, Faith

Sorry— Have to laugh at this one, as I never measure either when cooking- its always by feel and eyeball. As for Brussels Sprouts, I have often made a batch and eaten the whole thing for a meal- it was so good. get mine at the store- in a container or bag depending how much I want . A quick rinse and a fast split with my chef’s knife and into a deep bowl. Next a few cloves of garlic minced or a sliced vidalia onion, kosher salt, freshly ground black pepper, chopped bacon if I have it Drizzle w olive oil and mix it by hand. I can tell by looking at it if it will fill the pan – 400 for about 30-35 min stir once or twice, now I can’t wait to try it with a pear or an apple.

I love listening to you and your foody friends/guests! My new daughter-in-law loves Brussels Sprouts so I will definitely make these for Thanksgiving if not before. My mother, the best cook I ever knew, rarely used a recipe. I learned from watching her so I am used to working with recipes by “feel”. Most of the time it works out just fine. Thanks for what you do!

Marie, I hope she likes them, and you’re the best to say such nice things. We’re happy to party with you any time. I hear your fearlessness — not afraid to try and make a mistake. Hooray! Cheers, Faith

I don’t get to listen all the time, but I love the show!

I decided last year that I don’t like brussel sprout. My friend convinced me to give it another try, as I love cabbage. It turned out that I don’t like cleaning them up! I got a stalk of organic one, and cleaning them took a while. But the dish was delicious, and my husband pretty much ate the whole thing for lunch!
Also I convinced my mother-in-law to cook the turkey in advance as you talked about. It’s always so stressful, and this way, she gets to enjoy the family better this year!

Miyako, I bow my head to you in happiness — that we gave you a moment of pleasure. Hope the turkey works well to ease your mother-in-law’s stress. It has made things so much easier during my family’s preparation.
Cheers, and Happy Thanksgiving!
Faith

these sprouts are absolutely super I made them last thanksgiving and again this year and in between times as well. Who ever came up with this idea deserves a gold star. PS I added a rasher of cooked, chopped up, bacon ( bacon purchased from butcher–not store packaged) . Gave the dish a little something extra.

You might gather that I love bacon, yet have never tried the bsprouts that way. I will soon thanks to you.
Cheers, Faith

Thanks so much for this recipe! This has become a regular at our house it goes well with several types of entrees, from pork chops to Beef Provencale. It’s a keeper!

I make roasted Brussels Sprouts every week and a lot of other roasted veggies- never thought of using pears or apples but will try this one next and use garlic or onion and bacon instead of prosciutto– when done, I drizzle a little balsamic vinegar over them then close up the foil and let them steep. Even better! Can’t wait to try this recipe. what a great idea to use fruit.


Ingredients

  • 4 oz Pancetta, diced
  • 2 lb Brussels, trimmed, halved
  • 2 Shallots, sliced thin
  • 4 cloves Garlic, minced
  • 1 tbsp Thyme leaves
  • 3 tbsp Saica Extra Virgin Olive Oil
  • 2 tbsp Cattleman&rsquos Grill Trail Dust All Purpose Seasoning
  • 2 cups heavy cream
  • 2 tbsp Kozlik&rsquos Dijon Classique Mustard
  • 2 oz smoked Gruyère cheese, fine grated
  • 4 oz Parmigiano-Reggiano, fine grated
  • 1 cup Panko bread crumbs

Instructions

Preheat your Kamado Joe Pellet Joe to 400ºF.

Preheat a Lodge 10&rdquo Cast Iron Skillet on the grill.

When the skillet is hot, add the pancetta. Cook until the fat is rendered out and the pancetta begins to brown. Add the Brussels sprouts, shallots, garlic, thyme, Saica Extra Virgin Olive Oil and Cattleman&rsquos Grill Trail Dust All Purpose Seasoning and toss well to mix.

Close up the grill and cook until the sprouts begin to soften and brown, about 45 minutes.

Combined the heavy cream and Kozlik&rsquos Dijon Classique Mustard. Whisk to combine. Pour over the Brussels sprouts.

Add the cheeses and heavy cream mixture to the skillet and stir.

Sprinkle the bread crumbs over the top evenly. Continue cooking until the top is browned and the gratin is bubbling up through the topping in the center of the skillet, about 30 minutes more.


Making this recipe for Linguine with Brussels Sprouts, Bacon, and Shallots

We&rsquove really been working with Logan on trying new foods ever since I found out about all the foods his teacher said he would eat at school during snack time.

Foods he would never eat for us. I told him that anytime he saw a new food at the grocery store that looked interesting he should tell me that he wanted to try it.

This time it was Brussels sprouts. Surprised? Me too!

I knew that by the time we would get home it would be pretty late and we weren&rsquot really that hungry because we had stopped for frozen custard after the Botanic Gardens. But I felt like we needed to eat some real food.

Brussels Sprouts Inspiration

Browsing the How to Cook Everything iPhone app (highly recommend this!) while Eric drove so I could get a head start on dinner, I found a recipe for Sauteed Brussels Sprouts with Bacon.

Incidentally, Logan has also been asking to try bacon. Who doesn&rsquot want to try bacon?

I decided to turn this simple and quick side dish into an easy main dish for us to eat. Logan didn&rsquot like the Brussels sprouts or bacon, though at least he tried them &ndash that&rsquos a huge improvement!

Madeline only wanted the bacon. And Eric and I loved the whole meal. We even had it again the next day (I needed pictures of the success!) and still loved it.

I never knew that bacon would compliment the sprouts so well and I think the shallots really rounded out the flavors.

I hope the Brussels sprouts in our garden do well so we can enjoy this dish many more times.

More Brussels Sprouts Recipes

Roasted Brussels Sprouts with Bacon and Balsamic are a fantastic side dish that is full of delicious flavor &mdash caramelized, roasted Brussels sprouts, savory bacon, and tangy balsamic vinegar.

These Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts are the kind of vegetable side dish that has everyone asking for seconds!

Rainbow Winter Quinoa Bowls with Maple Dijon Balsamic Dressing features lots of delicious winter produce, like brussels sprouts, and hearty Organic Tricolor Quinoa for a filling, satisfying meal.

Dinner just got super quick and easy thanks to this Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables. It features carrots, golden beets, red onion, Brussels Sprouts, and parsnips.

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