Thanks to my sister, one of my new favorite vegetables is brussels sprouts. I used to think they were so gross because that’s what we’re conditioned to think, right? For some reason I remember growing up thinking asparagus and brussesl sprouts were nasty. I really have no idea why because I’m pretty sure they were never made in my house. Now they are 2 of my favorite veggies.
Brussels sprouts are basically tiny little heads of cabbage. So they’re a great base for tons of other flavors. They also are very high in vitamin C! (thank you, google!)
Also learned from my sister, bacon fat should never be thrown away (unless you accidentally buy low sodium bacon from Costco. That bacon fat is for the birds. And so is that bacon.) So when I need a fat or oil, I usually use my bacon fat that sits in my fridge.
Another favorite way to cook of mine is roasting in the oven. Add a fat or oil to your veggies, some seasoning and pop them in a hot (400-450) oven for 20-40 minutes, depending on your desired crispness and the veggie that you’re roasting. You can even use frozen ones! We’ve roasted frozen broccoli before and it is just as tasty as fresh.
*10 oz bag of brussles sprouts, quartered
*2 heaping tablespoons of bacon grease – melted
*1 teaspoon garlic powder
*1/2 teaspoon kosher salt
*Chopped bacon (3-5 slices)
*Grated parmesan cheese (optional)
Preheat oven to 400.
After chopping your brussels sprouts, add your melted bacon grease to the sprouts and mix together. Add the salt and garlic powder and mix thoroughly. Spread them out in a single layer on a baking sheet lined with foil.
Bake for 25-35 minutes, until desired doneness.
Toss with chopped bacon.
Top with parmesan cheese, if desired (it’s always desired in our house)