Serves 3 – 4:
My brother makes a face every time I threaten to make Brussels sprouts. I wasn’t really a fan either until I tried cooking them this way. Honest engine! Roast them in bacon fat and these are anything but the blanched or boiled balls of bitterness you likely remember from your childhood. Really anything roasted is amazing but these green beauties undergo a wondermous transformation in the oven. I make these at least every other week and hope you will too
- 3 slices of bacon
- 12 – 16 oz of brussels sprouts
- ¼ cup balsamic vinegar (optional)
- 1 tbsp EVOO
- Salt and pepper
- Clean the sprouts. Slice in half.
- Heat a large ovenproof skillet over medium heat. If you’re using the balsamic also heat a small saucepan over medium high heat.
- Preheat the oven to 375F.
- Fry the bacon in the dry ovenproof skillet until the crisp and all the fat has rendered out. You’ll want to flip the slices over a few times throughout the process to keep them from burning. Drain and cool them on paper towels. Leave the bacon fat in the pan.
- Meanwhile, bring the vinegar to a simmer in the saucepan and cook until the liquid has reduced by half. Remove from heat and let it cool. It should be thick like maple syrup when it’s done. It will keep thickening as it cools and eventually resemble honey.
- Add the sprouts to the skillet with the bacon fat and add up to 1 tbsp of EVOO if needed. Toss to coat the sprouts in the fat. Season them lightly with salt and pepper.
- Transfer the pan to the over and roast the sprouts 25 – 30 minutes or until they turn lightly brown and are tender.
- Serve sprouts hot drizzled with a bit of vinegar and some crumbled bacon bits.
- U know….some folks don’t like the balsamic. That’s cool. Try shaving some Parmesan on top instead for a nice salty bite.
- There’s really no substitute for Brussels sprouts but I promise you’ll love these. After all what isn’t good when cooked in bacon fat.