Friday, July 3, 2009

Best-ever Brussel Sprouts

When I was younger, brussel sprouts meant soggy greenish things that had been boiled to within an inch of their lives. No more! We have them this way a couple of times a month - the sprouts are a great source of vitamins and minerals, and the bacon grease makes them delicious.

  • One pound (500 g) brussel sprouts
  • 3 Tbsp bacon grease (reserved from when you last made bacon, or substitute olive oil), melted
  • 1/2 tsp sea salt or kosher salt
  • 1/2 tsp fresh-ground pepper
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut off the stem-ends from the brussel sprouts, remove any yellow leaves or insect-eaten bits, and cut into halves.
  3. Toss with the grease, salt, and pepper, and spread onto a cookie sheet.
  4. Bake for 40 minutes, tossing occasionally. There should be blackened bits in places when they're done, and the sprouts themselves will be soft.

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