More than a handful of people think they can't stand Brussels sprouts, likely because of memories of steamed or boiled ones. But this treatment stops now. In the recipe below, Brussels sprouts are roasted to bring out their natural nutty sweetness.
This recipe couldn't be easier to prepare. First, clean the Brussels sprouts and remove any loose leaves, which would burn while they roast. Then slice them to create even more surface area to caramelize. Finally, toss them with bacon fat and roast them for just 20 minutes to make them nice and tender. Toss the finished sprouts with pepper, garlic powder, and thyme, and this quick and easy side is ready to serve.
Low-Carb Skillet Roasted Brussels Sprouts
4
10 minutes
20 minutes
30 minutes
2 tablespoons bacon fat
1 pound Brussels sprouts, cleaned and halved
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, chopped
Preheat the oven to 400 degrees F.
Melt the bacon fat in an oven-proof skillet, preferably cast-iron. Add the sprouts and toss well. Arrange in an even layer (as much as possible), with the cut sides facing down, and transfer to the oven.
Roast for 20 minutes, tossing once.
Remove from the oven and toss the sprouts with pepper and thyme. Serve.
