Friday, November 6, 2009

Roasted Pork with Brussels Sprouts, Gnocchi and Bacon

I belong to a minority group called Brussels Sprouts Lovers! I'm not certain, but I believe this minority group consists mainly of women for some odd reason. When I saw the photos at Wives with Knives (her photos are so much prettier than mine!) and the original recipe at Chez Loulou, I knew I would be it soon. It only took a couple of days :)


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
Printable Recipe

Serves 2-3

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

Printable Recipe
Serves 4

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
Olive oil

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.

Please stop by Designs by Gollum to see all the delicious Foodie Friday posts! Thank you, once again, for hosting, Michael!

23 comments:

  1. Another member here. Actually both my sons also love them but not my husband, lol. I have some frozen gnocchi, I am going to give this a try. Looks very YUMMY :)

    Blessings!
    Gail

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  2. complimenti per questo buonissimo piatto!

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  3. This is such a tasty recipe for brussel sprouts that I'm making it again. And a lovely pork roast is the perfect pairing. Don't you just love fall veggies? Thanks so much for the link.

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  4. I belong to the brussels sprouts lovers, in my family we say we can eat brussels sprouts on the head of a scabious man !

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  5. I ♥ Brussels sprouts, especially sautèed in a little butter and minced garlic then add a couple tablespoons of heavy cream...I know, not very healthy. The pork roast is lovely.

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  6. I knew I would make that too one day! Lover of BS here too..and so good for us!! Thanks for giving it a thumbs up too..:)

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  7. I'm not a member of the BS loving club yet but maybe if I make them your way I will be :) They surely look delicious in these photos with the great looking pork roast. You might make a convert yet! Gorgeous photos as always!

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  8. Looks so good! I had pork BBQ ribs, brussel sprouts, and baked potato casserole yesterday, but mine came from Chef to Go at the grocery. :-) Yours look so much better.

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  9. Thanks you, Brussels sprout lovers and converts-to-be!

    Chapot, I never heard that saying before! I guess that means you really love them :)

    Cathy, thank you for introducing me to the recipe! I do love fall veggies :)

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  10. What a lovely pairing. Brussels Sprouts are my husband's favorite vegetable. Your meal looks fabulous and has made me hungry. Have a great weekend.

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  11. We love brussel sprouts at our house. I buy them fresh, cut them in half and toss with olive oil, kosher salt and pepper and roast them. Yummy! Your recipe sounds amazing.

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  12. Sorry Susan - not a brussel sprouts lvoer in any way, shape or form! I tried, I really did...my oldest likes them though!
    The pork roast looks awesome - love that!!

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  13. The pork looks delicious!
    The farm had piles of the sprouts the other day.

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  14. We love brussel sprouts...I think most people cook it to death and then wonder why people hate it,

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  15. I am smiling here as I just saw brussel sprouts for the first time this year at an international food market here in Atlanta. I had no idea they grew on stalks. Either my Mom did not cook them or else I did not eat them as a child? About 30 years ago I ate one for the first time. I enjoy eating them when I am eating out but still have not made any. I should step out of my comfort zone and make some for Thanksgiving this year.

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  16. I am here to tell you that when I ask my two sons what veggie they want for Thanksgiving or Christmas dinner, they both say brussel sprouts Parmesan. Every time. (I am getting sick of making it year after year!)

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  17. magnifique réalisation. bravo!
    A bientôt.

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  18. I love BS as well :)

    You also once shared another Brussels recipe that was awesome. I had made it so long ago, hash? Well, I'll just have to try this one, too!

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  19. Glad you enjoyed the recipe and am so glad to hear that so many people love Brussels sprouts as much as we do!

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  20. What a great use of brussel sprouts Susan! I'll have to try this one day. Count Randy in the Brussel Sprout lover crowd!

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  21. Delicious.
    Would it be weird to crave brussels sprouts for breakfast? Yes?

    Well, then I'll just have to embrace my weirdness, and go rescue my thyme for this dish, which by the way, is still outside.

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  22. Susan, you find the best brussels sprouts recipes ... of course, bacon in them definitely helps, IMO. :)

    John loves brussels sprouts plain or fancy. Not me, unless there's enough stuff in the recipe to disguise the taste. However in the veggie world not much is cuter than a stalk of brussels sprouts.

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  23. I eat but I don't love them, can be quite bitter sometimes. This dish looks great!

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