This is a great way to serve a not-so-popular vegetable. Everything tastes great with a little bacon fat!
1 pound fresh Brussels Sprouts, washed and halved
1 tablespoon bacon fat (see below)
1 cup vegetable or chicken stock or more as needed
salt and pepper to taste
Heat bacon fat in a large skillet over medium high heat. Add sprouts and saute for 2 to three minutes. Add stock, bring to boil and reduce to simmer. Simmer uncovered until stock has completely reduced, about ten minutes. The reduced stock creates a nice glaze on the sprouts. If sprouts are not very tender, add more stock and simmer until completely reduced again. Once stock is reduced and sprouts are nicely glazed, turn heat up to medium high. Let glazed sprouts saute in the pan with the bacon fat, that will still be in the pan, until they are browned and slightly crispy on the edges. Adjust salt and pepper to taste. Serve immediately.
Note on bacon fat: If you don’t routinely keep bacon fat around, you can make it by dicing one pound of bacon, heating in a large skillet over medium low heat until completely rendered. Remove bacon with a slotted spoon and drain on paper towels. Store bacon bits in a zip bag in the fridge and use on salads or in soups. Pour rendered bacon fat into an oven safe ramekin and store in refrigerator.