Copyright Thomas Saaristo  All Rights Reserved
Roasted Brussels sprouts
2 1/4pounds Brussels sprouts, trimmed and halved
3 tablespoons rendered duck fat or canola oil
1 tablespoon water
1 teaspoon
House salt
Black peppercorns in a pepper mill

Adjust oven rack to upper-middle position and heat oven to 500 degrees Fahrenheit

Toss Brussels sprouts, duck fat, water and salt in large bowl until sprouts are coated

Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down

Cover sheet tightly with aluminum foil and roast for 10 minutes

Remove foil and continue to cook until Brussels sprouts are well browned and tender,
10 to 12 minutes longer

Transfer to serving platter, season with salt and freshly ground black pepper to taste