Some Brussels sprouts recipes call for bacon, but here’s a little secret: Bacon fat will give you the same subtle bacon-y flavor. Just make sure you strain it through a coffee filter or something similar to remove any stray bits (which will burn.) This simple technique for cooking Brussels sprouts yields the crispiest results imaginable and–bonus–it’s mostly hands-off.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 1/4 cup melted bacon fat, strained
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that’s okay; don’t discard them–they’ll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
- Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 331 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 25 mg |
| Sodium | 589 mg |
Reviews
Another easy way to serve sprouts!. I added a chopped leek, and a julienned carrots for color.. it was great!