The perfect compliment to any Brussel Sprout dish is pork and I found a lovely bone-in roast.
So are you a Brussels Sprout lover or hater? Try this recipe either way - the gnocchi, bacon and splash of wine make them taste wonderful! Eat your Brussels Sprouts!
Carmelized Brussels Sprouts with Gnocchi and Bacon
Adapted from Chez Loulou
4 slices of bacon, sliced into 1/2 inch pieces
2 garlic cloves, smashed
1 pound Brussels sprouts, cleaned, trimmed and sliced in half from core to top
1/2 pound gnocchi (found in pasta section of your store), cooked according to package directions, reserving pasta water
1/3 cup toasted, chopped pecans
1/2 teaspoon fresh thyme, minced
1/3 cup dry white wine
Salt and Pepper to taste
1 tablespoon olive oil
Toast the pecans in a small skillet or in the oven just until golden and aromatic. Cool and chop.
In a large skillet over medium heat (large enough to hold the Brussels sprouts in one layer), heat the olive oil and saute the bacon with the garlic cloves until the garlic is lightly browned and the bacon is crisp. Remove the bacon with a slotted spoon to a plate covered with paper toweling. Remove the garlic and discard.
Put a pot of salted water on to boil for the gnocchi.
Increase the heat under the skillet to medium-high and add the sprouts to the pan, stirring to coat with the olive oil. Cook without stirring in a single layer for about five minutes. Stir and turn to brown the other sides, adjusting them as necessary, about 5 more minutes. Season with salt and pepper.
Add the wine and stir well to loosen any caramelized bits. Cover and reduce to a simmer and cook until just al dente when tested with a fork.
White the Brussels sprouts are simmering, cook the gnocchi in the preheated water according to package directions. Remove the gnocchi with a slotted add to the pan with the Brussels sprouts. Stir in the cooked bacon, toasted pecans and thyme and turn the heat to high to thicken the sauce a bit. Add a little reserved pasta water, if necessary.
Roasted Bone-In Pork Roast
1 4-5 bone pork roast
3 garlic cloves, minced
1 teaspoon crushed fennel seed (l used my coffee grinder)
1 teaspoon fresh thyme, minced
Salt & Pepper to taste
Rub pork roast all over with olive oil, then rub garlic, fennel and thyme over over roast. Place in a plastic zipper bag and refrigerate for at least 6 hours or overnight.
Preheat oven to 375. Place pork roast on shallow roasting pan and season with salt and pepper. Roast for approximately 35-45 minutes, or until meat thermometer reads 155F. Allow to rest for 15 minutes, carve and serve.
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