- 1 pound Brussels sprouts
- 2 tablespoons Fatworks Chicken Schmaltz or other fat
- 1/2 teaspoon curry powder
- Handful of cranberries
- Salt and pepper to taste
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Lamb Tallow, Pure Tallow, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Preheat oven to 325° F.
Trim the Brussels sprouts and cut into quarters.
Melt Fatworks fat in a cast iron skillet.
Add Brussels sprouts, curry powder, salt, and pepper to the skillet and stir, coating all sides with the tallow and curry powder.
Transfer the skillet to the oven and bake for approximately 1 hour or until crispy on the outside
Stir in the cranberries and serve.