Keeping it simple with big flavors and crunch
These Brussels sprouts are an absolute must at the table, coated with crispy pork and parmesan. There’s hardly any prep work which makes this a regular hit for the busy home chef. You can have everything on a baking sheet ready to go, popping it in the oven at the last minute.
Not the type of pork you’re thinking? You might be wondering why I didn’t mention “bacon”. Well, pork rinds are a close cousin, coming from the skin of the pork belly. You’ll end up having very similar flavors with far less grease, and as I mentioned above, less prep work too.
Roasting your Brussels Sprouts is the answer
Growing up we didn’t eat many Brussels sprouts, my father wasn’t big on them. Frankly, I wasn’t either because of the stinky smell. My family was from the midwest so there was a lot of steaming and boiling of vegetables. The sulfuric smells, wafting from the bowl as the lid would raise. My face would cringe and I wouldn’t dare touch it. No, don’t bother to sprinkle that canned parmesan dust over the top, it won’t help!
It wasn’t until a few years ago that I discovered the simple process of roasting Brussels sprouts to eliminate most of that acrid smell. Pairing it with bacon actually improved it (wow, what a shocker right?). I don’t always like to make side dishes with a 2-step process, I’m a busy guy too!
Popping open a jar of pork rinds was the answer. Brussels sprouts and pork are meant to be joined, and the fresh grated parmesan just ties it together with a little salt and umami.
Pork Rind Crunch
You can use panko bread crumbs, but you’ll be missing out on the extra flavor. I’d recommend picking up a jar of Pork Panko, which can be a substitute for panko bread crumbs 1:1.
You could grind your own in a food processor, but you’ll find these are extremely useful to have on hand.
What do I serve this with?
This post is another recipe in my Pork Panko Holiday Meal. Go check out all of the delicious, porky recipes!
These Brussels sprouts are an absolute must at the table, coated with crispy pork and parmesan. There’s hardly any prep work which makes this a regular hit for the busy home cook.
- 1 lb Brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3–4 garlic cloves, minced
- ¼ cup Pork Panko
- ¼ cup fresh grated parmesan cheese
- Preheat the oven to 400°F.
- Place the halved Brussels sprouts in a large bowl. Add in the oil, salt & pepper, and minced garlic.
- Mix the parmesan and Pork Panko together separately to combine. Gently mix into the Brussels sprouts to coat them evenly.
- Place the sprouts on a baking sheet lined with foil or parchment paper. Carefully spread evenly onto one layer, making sure they don’t overlap. Bake for 25 minutes, checking to make sure they are done. Gently pierce one through the core with a knife – if there’s little resistance it’s cooked all the way.
Prep these ahead of time and feel free to let them sit for a bit. I wouldn’t make these the day before, the garlic won’t stay fresh. Make sure you’re using fresh parmesan cheese, that canned stuff will not work!
Keywords: pork rind, brussels sprouts, vegetables, side dish