Although, like bananas, I keep trying to like them, I just haven’t had much success. Then I experienced a duck fat fried epiphany at Perbacco. The sprouts had been cooked until tender on the inside and fried to crisp, browned perfection. I couldn’t get enough of them.
So when I saw some Brussels sprouts on sale, I recalled the bacon fat I had lingering in my freezer and thought I’d try something similar – but much cheaper than an evening at Perbacco.
A couple tablespoons of bacon fat, a few pinches of salt and pepper, a sprinkling of Parmesan, and about 7 minutes later, these pan-fried Brussels sprouts came together as a decadent, quick, and easy little side dish for a date-night-at-home dinner with Jay.
Jay even gobbled them up too. Take that, tongue. I’ve finally tallied a point in favor of the little green cabbages in my ongoing battle against my taste buds.