Name: Brussels Sprouts with Shallots and Salt Pork
Yield: Makes 8 to 10 servings
Ingredients: 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces); 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

Panroasted Brussels sprouts with shallots and salt pork on a white serving platter.

Brussels Sprouts with Shallots and Salt PorkJeremy Liebman

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes.

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