Oven-Roasted Brussels Sprouts

Brussels Sprouts roasted in bacon fat; a match made in culinary heaven.  The nuttiness of the roasted sprouts paired with the salty smokiness of the silky bacon fat; there is no pre-nup being signed in this holy matrimony, that I can assure you.

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2 1/4 pounds of Brussels Sprouts
2-3 Tablespoons of bacon fat* (if you do not have bacon fat you can use any oil/fat of your choice) OR make some delicious bacon to render the bacon fat:)
Salt & Pepper to taste

ADJUST oven rack to upper-middle position and heat to 400 degrees.

TRIM and half the sprouts, place in a large bowl and drizzle bacon fat over them to evenly coat.  Season generously with salt and pepper.  I find rolling up my sleeves and tossing with my hands is the best method to ensure the sprouts are evenly coated with the fat.

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SPREAD sprouts out, cut side down on baking sheet.  Cover tightly with foil and roast for ten minutes. This creates a steamy environment allowing the sprouts to cook through.

REMOVE foil and continue roasting until they are well browned and tender, 10 to 12 minutes.

TASTE and add salt & pepper to your liking.  Eat OR let cool and store in a glass container and eat all week long!

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