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.


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.


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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