Herb-Crusted Pork Roast, Brown Gravy and Roasted Brussels Sprouts

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.

Ingredients

• 1.5 lb Brussels Sprouts (Fresh, not frozen)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 0.5 tsp Garlic Powder (Can substitute with 2 cloves of minced fresh garlic)

Instructions

1. 1

   Preheat Oven and Prepare Sprouts

   • Position an oven rack in the middle of the oven and preheat to 400°F (200°C).
   • Rinse the Brussels sprouts under cold water and pat them completely dry. This is key for getting a good crisp.
   • Trim the tough, woody stem ends and peel off any yellowed or loose outer leaves.
   • Cut each sprout in half lengthwise through the stem.
2. 2

   Season the Brussels Sprouts

   • Place the halved sprouts in a large mixing bowl.
   • Drizzle with olive oil, then sprinkle with salt, freshly ground black pepper, and garlic powder.
   • Toss thoroughly with your hands or a large spoon until every sprout is evenly coated in oil and seasonings.
3. 3

   Roast to Perfection

   • Spread the seasoned sprouts onto a large, rimmed baking sheet in a single layer.
   • For maximum crispiness, arrange most of them cut-side down. Ensure they are not overcrowded, as this will cause them to steam instead of roast. Use two baking sheets if necessary.
   • Place the baking sheet in the preheated oven and roast for 20-25 minutes.
   • About halfway through the cooking time (around 12 minutes), shake the pan or use tongs to flip the sprouts to ensure even browning.
   • They are done when the outer leaves are crispy and charred in spots, and the centers are tender when pierced with a fork.
4. 4

   Serve and Enjoy

   • Remove the baking sheet from the oven.
   • Taste one and adjust seasoning if needed. You can add an extra pinch of salt or a squeeze of lemon juice.
   • Transfer to a serving dish and serve immediately while hot and crispy.