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.

Ingredients

  • 1pound brussels sprouts, trimmed, large ones halved, small ones left whole
  • 3tablespoons schmaltz (see recipe)
  • 2smashed garlic cloves
  • 2bay leaves
  • Kosher salt and black pepper, to taste
  • ½cup gribenes, roughly chopped, for garnish (optional, see recipe)
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        138 calories; 9 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 8 milligrams cholesterol; 28 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. 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.
  2. 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.

35 minutes

Dining and Cooking