Brussel Sprouts
1 lb (16 oz)
Brussel sprouts, stemmed and halved
1 tsp (5 g)
Kosher salt
1 tsp (5 g)
Black pepper
2 tbsp (30 ml)
Bacon fat
2 tbsp (30 ml)
Djion mustard
1/4 cup (60 ml)
Lemon juice
2 tsp (10 ml)
Maple syrup
1/3 cup (80 ml)
Olive oil
1 tsp (5 g)
Kosher salt
1 tsp (5 g)
Black pepper
1 tsp (5 g)
Granulated garlic powder
1
Green onion, sliced on bias
1 tbsp (15 g)
Italian parsley, minced
Instructions
1.
Heat oven to 400 F / 205 C.
2.
Trim bottom of brussels sprouts and slice each in half.
3.
Heat bacon fat in cast-iron pan over medium-high heat until it shimmers.
4.
Add sprouts cut side down in one layer in pan, sprinkle with salt and pepper.
5.
Cook sprouts undisturbed until sprouts begin to brown on bottom, 3 to 5 minutes.
6.
Transfer to oven, toss sprouts every 5 minutes until they are fork tender, 10 to 20 minutes.
7.
Once fork tender, serve immediately.