SCHMALTZ-ROASTED BRUSSELS SPROUTS
Roasting brussels sprouts in schmaltz - rendered poultry fat -gives them an incredibly nutty richness that you can't get from any other fat. If you are making the schmaltz from scratch for this recipe (and you should if you want the gribenes), do use the onion, which lends an incomparable browned sweetness to the mix. The gribenes, which are the crispy bits of chicken skin that fry in the rendered fat, make an excellent garnish. (They may be strained out of store-bought schmaltz; if you don't have them, just omit them here.) This recipe goes particularly well with a nice roasted chicken, whose flavor underscores the schmaltz.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.
- Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 291 milligrams, Sugar 3 grams
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Indra Chouhan
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind. The schmaltz roasting method made the sprouts crispy and flavorful, and the added bacon and onions took this dish to the next level. I will definitely be making this dish
Ziblim Hamzah
[email protected]This dish was a great way to use up some leftover schmaltz. The Brussels sprouts were crispy and flavorful, and the schmaltz added a nice richness to the dish.
Nicci Rounds
[email protected]I love Brussels sprouts and this recipe is one of my favorites! The schmaltz roasting method gives the sprouts a crispy texture and a delicious flavor. I would definitely recommend this recipe to anyone looking for a new way to cook Brussels sprouts.
Presh _soul
[email protected]These roasted Brussels sprouts were a great side dish to my Thanksgiving dinner. They were easy to make and had a delicious schmaltz flavor. I would definitely recommend this recipe.
Grace Gonzales
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe did not disappoint! The schmaltz roasting method was a game-changer, resulting in perfectly crispy and flavorful sprouts. I will definitely be making this dish again.
Tim Kathurima
[email protected]These Brussels sprouts were so good! The schmaltz gave them a crispy, flavorful coating that was irresistible. I would definitely recommend this recipe to anyone looking for a new way to cook Brussels sprouts.
Kesmaya Pun
[email protected]I made this dish for my family and they all loved it! The schmaltz added a really nice flavor to the Brussels sprouts. I will definitely be making this dish again.
ALAMIN Hossaain
[email protected]I followed the recipe exactly and the Brussels sprouts turned out perfectly. They were crispy on the outside and tender on the inside, with a delicious schmaltz flavor. I highly recommend this recipe!
kevin nyanji
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor of the schmaltz-roasted Brussels sprouts. I will definitely be making this dish again for future gatherings.
Hendrik Byleveld
[email protected]I'm not usually a big fan of Brussels sprouts, but this recipe changed my mind! The schmaltz roasting method really brought out the best in the sprouts, making them crispy on the outside and tender on the inside.
Sushil Sunar
[email protected]These roasted Brussels sprouts were absolutely delicious! The schmaltz added a rich, savory flavor that really complemented the sweetness of the sprouts. I would definitely make this dish again.