Snake River Farms Beef Tallow Roasted Brussels Sprouts with Balsamic Glaze

How to Make Snake River Farms Beef Tallow Roasted Brussels Sprouts with Balsamic Glaze

1. 1

   Step 1: Preheat and prepare Brussels sprouts

   Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve any that are larger than a walnut so pieces are relatively uniform in size. Pat them dry with a towel — dry surfaces roast and caramelize better.

   For this step

   • 1 1/2 lbBrussels sprouts
2. 2

   Step 2: Coat sprouts with tallow and season

   Melt the Snake River Farms Beef Tallow in a small saucepan over low heat or very briefly in the microwave until liquid. In a large bowl, toss the halved sprouts with the melted tallow, minced garlic, kosher salt, and freshly ground black pepper until evenly coated. Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet).

   For this step

   • 3 tbspSnake River Farms Beef Tallow
   • 2 clovesGarlic cloves, minced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Roast until deeply caramelized

   Roast on the middle rack for 20–25 minutes, flipping or shaking the pan once halfway through so they brown evenly. If you want extra charred edges, switch to broil for the last 1–2 minutes — watch closely to prevent burning. The sprouts are done when tender through and deeply caramelized on the cut sides.
   
4. 4

   Step 4: Reduce balsamic to a glaze

   While the sprouts roast, make the balsamic glaze: combine the balsamic vinegar and honey in a small saucepan and bring to a gentle simmer over medium-low heat. Reduce until slightly thickened and syrupy, about 6–8 minutes, then remove from the heat and let cool slightly — it will thicken further as it cools.

   For this step

   • 1/3 cupBalsamic vinegar
   • 1 tbspHoney
   
5. 5

   Step 5: Toss with glaze and finish

   Transfer the hot roasted sprouts to a serving bowl, drizzle the balsamic glaze over them, and toss gently to coat. Taste and adjust seasoning, then finish with a sprinkle of lemon zest for brightness if using. Serve immediately while warm and glossy.

   For this step

   • 1 tspLemon zest (optional)
   

1. Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve any that are larger than a walnut so pieces are relatively uniform in size. Pat them dry with a towel — dry surfaces roast and caramelize better.
2. Melt the Snake River Farms Beef Tallow in a small saucepan over low heat or very briefly in the microwave until liquid. In a large bowl, toss the halved sprouts with the melted tallow, minced garlic, kosher salt, and freshly ground black pepper until evenly coated. Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet).
3. Roast on the middle rack for 20–25 minutes, flipping or shaking the pan once halfway through so they brown evenly. If you want extra charred edges, switch to broil for the last 1–2 minutes — watch closely to prevent burning. The sprouts are done when tender through and deeply caramelized on the cut sides.
4. While the sprouts roast, make the balsamic glaze: combine the balsamic vinegar and honey in a small saucepan and bring to a gentle simmer over medium-low heat. Reduce until slightly thickened and syrupy, about 6–8 minutes, then remove from the heat and let cool slightly — it will thicken further as it cools.
5. Transfer the hot roasted sprouts to a serving bowl, drizzle the balsamic glaze over them, and toss gently to coat. Taste and adjust seasoning, then finish with a sprinkle of lemon zest for brightness if using. Serve immediately while warm and glossy.