This is the perfect side dish for the Quail on Sage Cornbread Dressing. Dot never forced me to eat brussel sprouts as a child, so I don’t have any painful childhood food associations to overcome (unless we start talking about Vienna Sausage, but that’s another story). In any case, I think even the most scarred among you can get down on anything cooked in bacon grease.
- Cook bacon in a skillet. Once cooked remove bacon leaving grease in a pan.
- Throw sprouts in a the pan with the bacon grease and brown really well. (The Chef reminds you to stand back here because it splatters quite a bit, so you might have to work in 2 batches. Safety first, y’all!)
- Once browned, place on a sheet pan and roast for 25 minutes at 400 degrees.
- Top with cooked chopped bacon and serve.
If you do it right these will come out tender on the outside and firm in the middle. And they’re even healthy because they’re green! Yeah, that’s right. It’s my life and you don’t know me. Move along.
And Burlison, The Chef would like to challenge you to a brussel sprout throwdown, so you are on notice.