Serious Eats: Recipes

Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

[Photographs: J. Kenji Lopez-Alt]

Note: Look for sprouts about 1 1/2-inches in diameter with tight heads. Chicken, turkey, or duck fat can be used in place of the olive oil. Crisped bacon or fatback can be added to the Brussels sprouts after roasting.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Printed from http://www.seriouseats.com/recipes/2011/11/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar-thanksgiving-recipe.html

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