Roasted Brussels Sprouts

Roasted Brussels Sprouts

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "fat" and my second theme was "inspired by a colour". The fat I chose was bacon grease but I have made this with just Olive Oil and not bacon grease and it still turns out really well. The colour part of it, I went with green if you couldn't tell in the picture. I never really ate brussels sprouts as a child and the media always painted the picture of them being disgusting but I love them. Many of the restaurants around where I live are starting to serve them which makes me really happy. The only problem is that a lot of them are deep frying them which I think takes away a lot of the flavour of the brussels sprouts.



6 servings
  1. 1 - 1 1/2 lbs Brussels Sprouts
  2. 2 Tablespoons Olive Oil
  3. 1 Tablespoon Bacon Grease
  4. 1 teaspoon Kosher Salt
  5. 1/2 teaspoon Black Pepper Freshly Ground


30 mins
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    Preheat oven to 400 degrees.

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    Trim the ends of the Brussels Sprouts, remove the yellow leaves, and place in a resealable plastic bag.

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    Add the Olive Oil, Bacon Grease, Kosher Salt, and Black Pepper to the plastic bag, seal, and shake to coat.

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    Pour the Brussels Sprouts on a baking sheet and place on the center oven rack.

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    Cook until the Brussels Sprouts are very dark brown, almost black (about 30 minutes), shaking the pan every 5 minutes or so for even browning.

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