Bacon Fat Roasted Brussels Sprouts

Brussels sprouts roasted in bacon fat with garlic and rosemary. The extra effort is worth it for incredible flavor.

IngredientsClear All

• 1 lb brussels sprouts, halved
• 2-3 tbsp bacon fat
• 4 cloves garlic, smashed or minced
• 2-3 sprigs fresh rosemary
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven: Preheat oven to 450°F.

2. Cook aromatics in bacon fat: In a small skillet, heat the bacon fat over medium heat. Add garlic and rosemary. Cook for 2-3 minutes until fragrant and garlic is lightly golden. Don't let the garlic burn.

3. Strain: Strain the bacon fat through a fine mesh strainer into a bowl, reserving the garlic and rosemary separately. Set aromatics aside.

4. Toss sprouts: Place halved brussels sprouts in a large bowl. Pour the infused bacon fat over them and toss to coat thoroughly. Season with salt and pepper.

5. Roast: Spread brussels sprouts cut side down on a baking sheet in a single layer. Roast at 450°F for 10 minutes until edges are browned and crispy but sprouts are still tender-crisp inside.

6. Finish: Remove from oven and immediately toss with the reserved garlic and rosemary.

7. Serve: Serve hot as a side dish.

Notes

Don't overcook:

• 10 minutes at 450°F is the sweet spot - they'll be browned and crispy on the outside but still have some bite
• Longer cooking makes them mushy

Bacon fat:

• Save bacon fat whenever you cook bacon - store in a jar in the fridge
• Can substitute with olive oil, but bacon fat adds incredible flavor
• If you don't have bacon fat, cook 2-3 strips of bacon first, use the rendered fat, and crumble the cooked bacon over the finished sprouts

Tips:

• Make sure brussels sprouts are completely dry before tossing with fat
• Cut them in half for maximum surface area to get crispy
• Arrange cut side down on the baking sheet for best browning
• Don't overcrowd the pan - use two pans if needed
• Straining the aromatics prevents them from burning during roasting

Variations:

• Add a splash of balsamic vinegar after roasting
• Toss with grated Parmesan cheese while hot
• Add crispy bacon bits at the end
• Use thyme instead of rosemary
• Add red pepper flakes for heat
• Drizzle with honey for sweet and savory contrast

Source

Original recipe