Anyone else love brussel sprouts as much as I do? They get such a bad rap, but I find them to be incredible, super healthy, and ultra delicious when roasted to a caramelized crispness. Despite their health benefits, I couldn’t resist tossing that option out the door and adding in some yummy chunks of pork belly to take this easy-to-make, “one pan” side dish up about ten notches and my cholesterol up about 30 notches from there, haha! But hey, sometimes I like to treat myself to something amazing, even though it’s not always healthy. Life is too short not to enjoy the good things… once in awhile, right?
You may not know this, but that’s a lot to say coming from someone who at one point struggled through years of being anorexic. I’m not very often open about it as it was a dark time for me. I deprived myself of anything that had even a gram of fat in it. Now, I look back and wish I would have taken advantage of that killer metabolism, haha! The pastries I would have indulged in without gaining much weight (sigh!)
That’s a long crazy story, that I will one day talk about on here, but I’m proud to say that after a long, hard road I don’t fear things like pork belly, desserts, steaks, and other “fatty” food items now. That’s a huge win for me! Plus, this dish is too good not to enjoy it, second helpings and all! Brussel sprouts are like super healthy, so, it basically balances out the pork belly anyways, right?! At least that’s what I’m going to tell myself, haha!
If you missed last weeks post with our Stuffed Bourbon Mustard Pork Belly with Tangy Pears you need to go check it out! I ended up making that recipe twice because I burnt it the first time and it didn’t look good in photos. That being said, don’t get down on yourself if you don’t make something right the first time. I’ve had plenty of time where I’ve had to redo a recipe in order to get it right and I went to school for this stuff, haha! Anyway, the pork belly I buy is from Costco and it comes in a MASSIVE slab, far too large for the Stuffed Bourbon Mustard Pork Belly with Tangy Pears recipe. So, naturally, you have to cut it down and freeze the extra. Two times of doing this recipe meant that I had a lot of pork belly laying around that needed something delicious to use it up in. Hence, this Roasted Brussel Sprouts with Pork Belly & Mushrooms recipe! I’m loving the sweet and spicy combo of sriracha and honey. The Chinese five spice adds depth and interest to the dish. It’s all so good, therefore you need to go out and make it today! I promise you will love it!
- 2 lbs brussel sprouts, halved and rinsed
- 10 oz baby portabella mushrooms, halved
- 10 oz pork belly, uncut
- 1 tablespoon Chinese Five Spice*
- 2 teaspoons sriracha, or less if you don’t like spice
- 3 tablespoons soy sauce
- 2 tablespoon honey
- ½ cup olive oil
- Sea salt
- Flat-leaf parsley, chopped
- Preheat oven to 350° F. Line a sheet pan with parchment paper, silpat or a light coat of oil.
- Cut pork belly into 1 inch thick slices. Cut each pork belly slice into 1 inch wide pieces; cutting top to bottom of slice and not cubing.
- In a large bowl, mix together Chinese five spice, sriracha, soy sauce, honey and olive oil. Add brussel sprouts, mushrooms and pork belly. Toss to coat.
- Spread brussel sprout mixture out on prepared sheet pan. Sprinkle lightly with sea salt. Roast for 25 to 30 minutes, rotating pan 180 degree halfway through roasting.
- Remove from oven. Transfer to large bowl or platter. Sprinkle with chopped parsley and serve.
- *If you don't have Chinese five spice you can create a mixture of 1 tsp cinnamon, 1 tsp ground fennel seeds, 1/2 tsp ginger, 1/4 tsp clove, and 1/4 tsp ground peppercorn to get similar results.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram! We’d love to see what you come up with. Cheers, friends!