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We love the salty goodness that pork fat adds to sautéed Brussels sprouts, but coating these tiny cabbages with olive oil and blasting them in a hot oven gives them a crispier golden exterior and a perfectly soft interior. Mix in some toasted almonds and salty cheese and serve them with a beautiful pork roast instead.
What to buy: Pecorino Ginepro, not to be confused with Pecorino Romano, is an Italian sheep’s-milk cheese flavored with balsamic vinegar and juniper. An unaged Manchego or other mild, firm sheep’s-milk cheese works well, too.