Lots of people are convinced they don’t like Brussels sprouts, but often that’s simply because they haven’t had good Brussels sprouts. This recipe for bacon-roasted Brussels sprouts is designed to change those people’s minds—because not only does bacon make everything better, but in this case, these sprouts will change your mind about them as a food item.
Preheat your oven to 425 degrees Fahrenheit. Rinse and trim your Brussels sprouts; if they are large, cut them in half.
Toss the Brussels sprouts in a gallon freezer bag with your bacon fat and balsamic vinegar before spreading them on a large rimmed baking sheet. Season with salt.
Roast your sprouts for 20 minutes before stirring and roasting another 10 minutes. If after 30 minutes the sprouts are still not well-browned, roast an additional 5 minutes.
While the sprouts are roasting, melt your butter in a small saucepan before adding the minced garlic. Saute the garlic until soft, then set aside where it will stay warm.
When the sprouts are done, remove them from the oven and place them in a large bowl. Pour your garlic butter over the Brussels sprouts before adding your shredded Parmesan. Toss well, then serve hot.
Gallon freezer bag
Large rimmed baking tray
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