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.

Recipe notes

See Related Recipes and Cooking Tips

How to Use Fall's Finest Vegetables
Get rich this fall.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

How to Use Fall's Finest Vegetables