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 20131128-103157.jpgthis isn’t for you, look at the recipe.

Make ahead:  I blanch the brussel sprouts two days before and stored them the baking dish.

20131128-103210.jpgThe 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