Farmer’s markets in Michigan are currently jam-packed with one of my all time favorite veggies – Brussels sprouts! I love these little guys and beautiful stalks of them are everywhere. If you’ve never bought a stalk of Brussels sprouts, don’t be intimidated. Just cut off the sprouts and discard the stalk. I think the sprouts have a fresher flavor and are a little more tender when they are removed from the stalk just before preparing. Here’s my simple go to recipe for roasting up a delicious pan of Brussels sprouts.
Simple Roasted Brussels Sprouts
- One stalk of Brussels sprouts or a couple pounds of loose sprouts, washed, trimmed, and cut in half
- 1/4 cup of your favorite cooking fat, melted – ghee, grass-fed butter, tallow, bacon grease, lard
- Sea salt and freshly ground black pepper
What to do:
Pre-heat you oven to 425 degrees.
Line a sheet pan with foil and spread the Brussels sprouts on the pan. Sprinkle with salt and pepper and then pour the fat over the sprouts. Flip them around a little to coat them all in the delicious fat.
Place in the oven for 10 minutes. Flip the sprouts around again to brown them on all sides and place them back into the oven for an additional 10-15 minutes. The sprouts are done when the edges are nicely browned and they are softened. Just taste one to know for sure!
These are awesome with just about any meat you wish to pair them with and are awesome with eggs the next morning.
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