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.

  • Servings: 6
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Technique: Roasting
  • Preparation Time: 5 mins
  • Cooking Time: 30 mins


1 – 1 1/2 lbs Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Bacon Grease
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper


  1. Preheat oven to 400 degrees.
  2. Trim the ends of the Brussels Sprouts, remove the yellow leaves, and place in a resealable plastic bag.
  3. Add the Olive Oil, Bacon Grease, Kosher Salt, and Black Pepper to the plastic bag, seal, and shake to coat.
  4. Pour the Brussels Sprouts on a baking sheet and place on the center oven rack.
  5. 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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