Panko-Topped Ground Pork, Taters & Carrots
with Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
4
Calories
630 /serving
Sink your teeth into a satisfying skillet supper that’s as easy for parents to make as it is for kids to eat. Tender ground pork simmered with demi-glace and herby seasonings ensures they’ll fill up. And they’ll love the just-soft chunks of potatoes and morsels of carrots, plus those bite-worthy roasted Brussels sprouts. A topping of buttered, spiced panko crumbs seals in the satisfaction as it goes golden in the oven.
We will send you:
- 510g Ground pork
- 450g Potatoes
- 400g Carrots (orange or multicoloured)
- 600g Brussels sprouts
- 2 Garlic cloves
- 2 Shallots (or onions)
- 80g Panko
- 24g Beef demi-glace
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
4 tbsp Butter
Microwave
Total Fat
30 g
Saturated Fat
13 g
Sodium
1350 mg
Total Carb
61 g
Sugars
12 g
Protein
36 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Medium-dice the potatoes. Small-dice the carrots. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve, peel and thinly slice the shallots. Mince the garlic.
Start the skillet
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium. Add the shallots and garlic. Sauté, 1 to 2 min., until fragrant. Add the pork*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 5 to 7 min., until cooked through. Add the demi-glace, carrots, potatoes and 1 ¼ cups water; bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 14 to 16 min., until the potatoes are tender.
Roast the Brussels sprouts
Meanwhile, on a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Finish the skillet
When the Brussels sprouts are tender, remove from the oven and switch the oven to broil. In a medium bowl, microwave 4 tbsp butter and the remaining spices, in 15 sec. increments, until just melted. Add the panko; stir well. Top the skillet with the panko mixture. Transfer to the oven and broil, 1 to 2 min., until the panko is golden brown.
Plate your dish
Divide the skillet and Brussels sprouts between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
