Ingredients
Scale
1 dozen brussel sprouts
1 dozen asparagus spears
2 carrots
1 red onion
3 tbsp bacon fat
1 tsp sea salt
1/2 tsp garlic powder
Instructions
- Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
- Trim the ends off of the brussel sprouts, carrots, and asparagus.
- Skin the carrots and chop into carrot sticks, chop asparagus, and thinly slice brussel sprouts. Slice the onion.
- Spread vegetables on the baking sheet. Sprinkle on the sea salt and garlic powder.
- Using saved bacon fat, heat it slightly so that it becomes liquid and easier to spread. Add to the baking sheet and toss to coat with your hands.