SCHMALTZ-ROASTED BRUSSELS SPROUTS

Schmaltz-Roasted Brussels Sprouts image

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

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Ingredients

1 pound brussels sprouts, trimmed, large ones halved, small ones left whole
3 tablespoons schmaltz (see recipe)
2 smashed garlic cloves
2 bay leaves
Kosher salt and black pepper, to taste
1/2 cup gribenes, roughly chopped, for garnish (optional, see recipe)

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