Ingredients
2 slices thick bacon, cut into small pieces
1 pound Brussels sprouts
1 Cup Whole Walnuts
5 garlic cloves, sliced
1-2 T Duck Fat (or your preferred oil/fat like Ghee, Coconut Oil or Olive Oil)
1 T Balsamic Vinegar
Pinch salt and freshly ground black pepper
3 slices lemon
1 tablespoon grass fed butter
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the duck fat and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven.
- Heat a cast iron skillet to medium high heat and place mixture in the skillet with butter.
- Cook an additional 5-7 minutes or until the brussels sprouts being to brown.
- Move to a serving plate and enjoy
Chef’s Note: This can serve up to 4 as a side dish to accompany any great meal. Combined with your favorite protein, my opinion is that it pairs nicely with duck, poultry, and lamb.
