This is the best sprout recipe you will find! I prefer bacon fat, but you can sub olive oil if you’d like. Simply make sure to coat each piece well so the sprouts don’t dry out. Use a pan that’s large enough so the sprouts aren’t piled on top of each other, which ensures that they’ll cook evenly. I used a large black iron skillet.
1/2 pound thick sliced bacon, sliced into 1/2-inch strips
1 1/2 pounds Brussels Sprouts
Freshly ground black pepper
Preheat the oven to 450 degrees. In a large ovenproof skillet, cook the bacon over medium heat until cooked through, about 8-10 minutes.
Remove the bacon from the pan with a slotted spoon and reserve.
Turn off the heat, add the Brussels sprouts, and stir to coat with bacon drippings.
Put the pan in the oven and roast for 10 minutes.
Remove the sprouts from the oven. Sprinkle with the bacon and season with salt and pepper.