Fatty Cue Brussels Sprouts Recipes

CRISPY BACON FAT BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
• Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.

DUCK FAT-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Heat duck fat in a small saucepan until melted.
• Combine Brussels sprouts, salt, black pepper, cayenne pepper, and melted duck fat in a large bowl until Brussels sprouts are evenly coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes. Flip Brussels sprouts over halfway through. Top with freshly squeezed lemon juice.

FATTY 'CUE BRUSSELS SPROUTS

Steps:

• Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle.
• Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon.
• Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels.
• Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt.