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
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)
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.