I will preface this recipe by saying that these brussel sprouts are peppery. Like very peppery. If that’s not your thing, start with 1 teaspoon of pepper. You can always add more, but once it’s been added, there’s little you can do.
1 tbsp bacon fat (or cooking fat of choice)
2 lbs brussel sprouts, trimmed and halved
1 tbsp pepper
1 tsp sea salt (plus more to taste if necessary
1/2 tsp each granulated onion, granulated garlic
3 Tbsp balsamic vinegar
Prep your brussel sprouts.
Deglaze with balsamic vinegar and turn off heat.
Let brussels sit for a minute, then check flavor and adjust seasonings to taste.