(Un)Domestic Goddess: Crispy Brussel Sprouts

I have attempted to make crispy Brussels Sprouts several times. This time, I fried them in bacon fat (thank-you, Internet). We like to buy Heritage bacon on the weekends from Big Lou's, plus, just in case we didn't have enough pork in our systems, C duplicated the delicious pork jowl we'd tasted at Wildebeest. Yes, we'll eat anything.

1. Trim and Peel (I did a pound)

2. Cook some bacon in a frying pan; put aside

3. Toss peeled Brussels Sprouts in the leftover grease in the frying pan on medium-high heat until brown (happens quickly)

4. Chop up bacon and add it to the Brussels Sprouts; toss

5. We added a bit of rock salt and some Espresso Balsamic vinaigrette 

Enjoy!

Bonus Pic:

Pork Jowl on creamy oatmeal with real maple syrup drizzled over.