Brussels sprouts are a great source of vitamin C, and good with potassium and fiber.
I enjoy them in many different forms and this side dish with spicy, hot Spanish salami, salchichon, in the oven with brussels sprouts tossed in olive oil and seasoned with salt and pepper still makes my mouth water, they were just that good.
I served them with a herb crusted pork loin that was oven roasted on top of kale, shredded beetroot, and carrots. I tossed the kale mixture with olive oil and salt and pepper before setting them on the roasting pan.
The kale mixture gave a robust and deeper flavor to the pork, creating a flavorful combination with the herb mix I rubbed into the pork. The herb mixture had dried thyme, sage, oregano, salt and pepper with just a hint of rosemary all mixed in olive oil.
I set the brussels sprouts and the pork with kale mix into the oven next to each other, as they both require 30-40 minutes in 170C / 350F oven.
A great meal with tasty zest and aroma. I hope you'll enjoy it! Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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