Roasted Brussel sprouts


I realize there will be people who disagree with my trick for these. I am not trying to please everyone. Grandma had a trick to her cooking – bacon grease! While it is not always heart healthy, bacon and brussel sprouts sure go well together. You can also use oil or butter but the crispiness and browning are just not the same. I store my leftover bacon grease in a jar in the fridge for a week. I really only use it for brussel sprouts, green beans, and black eyed peas. For these 3 dishes, it makes a world of difference.


Brussel sprouts

1/2 cup small diced yellow onion

2 tablespoon bacon grease

salt and pepper


Clean and wash brussel sprouts. Cut them either in halves or quarters depending on the size. Place the sprouts and onion in an 8×12 baking dish in a single layer. Add bacon grease on top (it will melt later). Sprinkle with salt and pepper. Roast in a 425 degree for 15-25 minutes stirring every 5 minutes.


Rather than plain black pepper, I really like Jane’s crazy mixed up pepper seasoning for these.



Sauteed brussel sprouts


Sometimes the most simple things are the best. There is not always a need for fancy spices or complicated recipes. I mean… I cannot claim this as something I invented but it sure is pretty.

sliced brussel sprouts – 4 cups

2 tablespoons butter

salt and pepper

one sliced shallot

Saute this on medium heat until browned.  About 15-25 minutes or so. Stir often.