28 November, 2013
This recipe can, and has, turned even the most hater of brussel sprouts into a lover of them. The secret is bacon fat. I know, I know bacon fat??!??? But before you decide this isn’t for you, look at the recipe.
Make ahead: I blanch the brussel sprouts two days before and stored them the baking dish.
The night before I made the sauce and mixed it in and topped it with cheese wrapped in tin foil and labeled it with the cook time and temperature on a post it so that on Thanksgiving I just had to through it into the oven