📝 About This Recipe
Elevate your keto game with this masterclass in texture and flavor, where salty, thick-cut pork lardons meet the earthy, caramelized crunch of oven-roasted Brussels sprouts. This dish transforms the humble sprout into a gourmet experience by utilizing the rendered pork fat as the primary cooking medium, ensuring every bite is infused with savory depth. Finished with a hint of bright acidity and toasted walnuts, it’s a sophisticated low-carb side or a hearty main that proves dietary restrictions never mean sacrificing indulgence.
🥗 Ingredients
The Pork & Produce
- 8 ounces Thick-cut Smoked Bacon or Pancetta (sliced into 1/2-inch wide lardons)
- 1.5 pounds Brussels Sprouts (trimmed and halved vertically)
- 2 tablespoons Extra Virgin Olive Oil (only if needed based on fat render)
Aromatics & Seasoning
- 2 medium Shallots (thinly sliced into rings)
- 4 pieces Garlic Cloves (smashed and minced)
- 1/2 teaspoon Kosher Salt (to taste, be mindful of bacon saltiness)
- 1 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
- 1/4 teaspoon Red Pepper Flakes (for a subtle heat)
The Finishing Touches
- 1 tablespoon Apple Cider Vinegar (to brighten the fats)
- 1/4 cup Walnut Halves (roughly chopped)
- 2 sprigs Fresh Thyme (leaves stripped)
- 2 tablespoons Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place a large, heavy-rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate searing.
-
2
Prepare the Brussels sprouts by trimming the woody ends and slicing them in half. If they are very large, quarter them to ensure even cooking.
-
3
Place the pork lardons in a cold medium-sized skillet. Turn the heat to medium and cook slowly, stirring occasionally, until the fat has rendered and the lardons are golden and crispy (about 8-10 minutes).
-
4
Using a slotted spoon, remove the crispy lardons and drain them on a paper towel-lined plate. Reserve the liquid gold (the rendered fat) in the skillet.
-
5
In a large mixing bowl, toss the halved Brussels sprouts with 2-3 tablespoons of the warm pork fat. If you don't have enough fat, supplement with olive oil.
-
6
Add the sliced shallots, minced garlic, kosher salt, black pepper, and red pepper flakes to the bowl. Toss thoroughly until every sprout is glistening.
-
7
Carefully remove the hot baking sheet from the oven. Spread the sprout mixture onto the sheet in a single layer, ensuring the flat cut-sides are facing down against the metal.
-
8
Roast for 15-20 minutes. At the halfway mark, toss the chopped walnuts onto the pan so they toast alongside the vegetables.
-
9
Check the sprouts; they should be tender on the inside with dark, charred, crispy outer leaves. If they need more color, leave them for another 5 minutes.
-
10
Remove the pan from the oven and immediately drizzle with the apple cider vinegar. The steam will help release any caramelized bits stuck to the pan.
-
11
Add the reserved crispy lardons and fresh thyme leaves back to the pan, tossing everything together to combine the flavors.
-
12
Transfer to a warm serving platter and finish with a generous dusting of grated Parmigiano-Reggiano and an extra crack of black pepper.
💡 Chef's Tips
Always start your lardons in a cold pan to render the maximum amount of fat without burning the meat. Don't crowd the baking sheet; if the sprouts are too close together, they will steam rather than roast and won't get crispy. If you prefer a hint of sweetness while staying low-carb, add a few drops of liquid monk fruit sweetener to the vinegar. Ensure the Brussels sprouts are completely dry after washing; moisture is the enemy of a good char.
🍽️ Serving Suggestions
Pair this with a grilled Ribeye steak for the ultimate keto powerhouse meal. Serve alongside a crisp, chilled Sauvignon Blanc to cut through the richness of the pork fat. Top with a soft-poached egg for a decadent breakfast or brunch option. This dish also works beautifully as a bed for pan-seared salmon or sea bass.