Schmaltz-Roasted Brussels Sprouts

![[Image 30.png]] Schmaltz-Roasted Brussels Sprouts MELISSA CLARK TIME 35 minutes YIELD 4 servings ![[Image 32.jpeg]] Andrew Scrivani for The New York Times Roasting brussels sprouts in <a href="http://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">schmaltz</a> — 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. view this recipe on <a href="http://cooking.nytimes.com/recipes/1017056-schmaltz-roasted-brussels-sprouts?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 1 pound brussels sprouts, trimmed, large ones halved, small ones left whole - 3 tablespoons schmaltz (<a href="http://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes" rel="noopener" class="external-link" target="_blank" style="font-family:Verdana-Bold;font-size:14pt;color:#dca0dff;">see recipe</a>) - 2 smashed garlic cloves - 2 bay leaves - Kosher salt and black pepper, to taste - cup gribenes, roughly chopped, for garnish (optional, <a href="http://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes" rel="noopener" class="external-link" target="_blank" style="font-family:Verdana-Bold;font-size:14pt;color:#dca0dff;">see recipe</a>) PREPARATION Step 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. Step 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.