One great way to spice up your vegetable game is to add a smokey, beef bacon flavor to some tender, roasted brussel sprouts. In this recipe, we show you how to do that! Taste brussel sprouts like you've never tasted them before.
- 1 pound Brussels sprouts, trimmed, halved
- ½ lb KOL Foods grass-fed Beef Bacon, fried and chopped, reserve fat
- 3 tablespoons beef bacon fat or schmaltz: use KOL Foods pastured and organic-fed chicken, duck or turkey skin or grass-fed beef tallow
- 2 crushed garlic cloves
- 2 bay leaves
- Kosher salt and black pepper, to taste
Pre-heat oven to 400 degrees.
On a large rimmed cookie sheet, toss together all ingredients and spread evenly.
Roast for 25 to 30 minutes. Toss mixture halfway through. The outer leaves should be browned and crisp when finished.
Optional: garnish with the gribenes you have from making the schmaltz (about ½ cup).