If you hate Brussels sprouts, you haven’t had these roasted Brussels sprouts. It was this method of preparation that made my 4-year-old fall in love with Brussels sprouts. They are now one of her very favorite vegetables. It’s all the saturated fat and carmelization that takes them over the top.
Roasted Brussels sprouts are a perfect side dish for Thanksgiving. They’re great dipped in gravy!
Roasted Brussels Sprouts
Ingredients
Brussels sprouts (1 1/2 lbs)
Bacon grease, duck fat, ghee, lard, tallow or expeller-pressed coconut oil (1/4 cup) — where to buy coconut oil
Sea salt (to taste) — where to buy sea salt
Black pepper, freshly ground (to taste)
Equipment
Baking sheetDirections
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and remove any yellow outer leaves. Cut the Brussels sprouts in half.
3. Melt the fat and pour over Brussels sprouts on a baking sheet.
4. Sprinkle with sea salt and black pepper.
5. Roast in the oven for approximately 35 to 40 minutes, or until crisp on the outside and tender on the inside. Toss the sprouts occasionally so they brown evenly.
6. Remove from the oven. Add sea salt and black pepper if necessary.
7. Serve immediately.
Photo Credit clayirving, on Flickr
Disclosure: cmp.ly/4 and cmp.ly/5
{ 10 comments… read them below or add one }
Thank you! I love brussels sprouts, but I wasn’t sure how to convince my family to love them. I can’t wait to try this…
I made this last week but in a cast iron skillet on top the stovetop. Long slow frying/roasting produced brussel sprouts that I could not keep my hands off of. Brussel sprouts were the one vegetable I would have said I don’t truly enjoy, but now I sure do!! So so good! I want some for Thanksgiving!
This is exactly how I do mine! I only use bacon fat though. I just love that flavor.
I *adore* roasted brussels sprouts…as do the kids. I do something similar. Just like above but I slice them in half (more surface area for browning…yum!), add about 1.5 – 2 cups of roughly chopped pecans and two finely chopped cloves of garlic…then roast. I picked this up from Real Simple magazine. I use olive oil but I’m definitely going to switch to bacon fat.
I do this but I slice them thin. That way there is A higher salt/fat ratio
they don’t take as long and get nice and crispy!
mmmmmmm. caramelization!
My husband cooks brussel sprouts similar to this but on the stove top instead. He quarters them and lightly fries in a cast iron pan with coconut oil and salt and pepper. We LOVE them. I love to hear my 3 year old daughter smell them cooking and say “Yummmmm – brussel sprouts”!
Love the sprouts! I usually saute so will need to try this way.
I recently discovered the cheese slave site and really like it. And, I also really like brussels sprouts sprinkled with real garlic or even garlic in a shaker. However, this recipe for roasted brussels sprouts does sound delicious. Keep up the great food posts. Just for the record, I’m a recent former food writer and still a foodie forsure.
I love brussel sprouts. I also make them like this. I just clean the yellow leaves, chop up the brussel sprouts, I heat a cast iron skillet, add bacon fat or cocounut oil, fry up some onions, add garlic (however much you want), sautee, add the sprouts and fry up till tender. WE LOVE THEM THIS WAY.