Schmaltz-Roasted Brussels Sprouts

• 1 pound brussels sprouts, trimmed, large ones halved, small ones left whole
• 3 tablespoons schmaltz (see recipe)
• 2 smashed garlic cloves
• 2 bay leaves
• Kosher salt and black pepper, to taste
• 1/2 cup gribenes, roughly chopped, for garnish (optional, see recipe)

1. Heat oven to 400 degrees.
2. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper.
3. Spread everything out into one even layer.
4. Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through.
5. Garnish with gribenes if you have them.

brussels sprouts, garlic, bay leaves, kosher salt, gribenes

Taken from cooking.nytimes.com/recipes/1017056 (may not work)