Tuesday, December 15, 2009

Parmesan brussel sprouts

Brussel sprouts have gotten a bad rap over the years, probably because most people boil them until they're mush. Gross. This recipe, as far as I'm concerned, is the only way--and the tastiest way!--to eat brussel sprouts.

3 lbs Brussels sprouts, ends cut off and sliced in half
½ cup bacon fat
½ cup parmesan

Toss sprouts with bacon fat, roast at 425 in shallow baking pan for 20 minutes or so. Sprinkle with salt, pepper, cheese and serve.

The bacon fat is key. If you really wanted to, you could substitute olive oil and make this vegetarian, but man, roasting anything in bacon fat is just so good. The cost is minimal, too--I save all my bacon fat, so it's just however much you pay for the Brussel sprouts and the parm.

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