Brussels Sprouts

Look. Please do not ever boil these things. Just don’t. Don’t bake them. Really, just don’t. Trust me on this, the only way to really get what make Brussels Sprout amazing, is to pan fry them in a way that lets the natural sugars come up, out and get caramelized. You can use any fat you like to cook them in, but that leftover duck fat would be a real treat here.

Slice off the hard end and then cut the sprouts into quarters.

Heat up you pan with a good amount of the fat, but not enough that the sprouts deep fry. Just enough ti keep them from sticking.

Once the fat is warm, toss in your sprouts and let them get brown. Toasty, toasty brown. Almost black. Keep them moving around your pan, but when they start hopping like popcorn, they are done.

Hit ‘em with a little salt and serve with everything.