My favorite new comfort meal......

I have been struggling with the flu and a secondary lung infection for the past few days (Thanks, jetplane from Las Vegas to Atlanta!) and haven't had much of an appetite. Aside from a 'wellness hearty chicken soup' that my bestie Lauren made from scratch, it has been a task to think of anything that would be tasty enough (you know the taste buds need amped up flavor when you are sick)!! Today I got to go home a little early from work, went straight to bed and had planned on making roasted Brussels sprouts with mashed potatoes for dinner after I woke up and put all the farm babies up for the night. Oh......My.....Word!!! Can I just tell you that I made the best roasted Brussels sprouts I have ever put in my mouth - and it made me feel so much better! This taste and flavor hit the spot and satisfied my taste buds to a T!  I roasted them with a mixture of beef tallow and butter, with salt and pepper, and then at the end added some cooked bacon and tossed it all together and put back in the oven for another little bit. I didn't use a recipe, so don't know exact measurements, but here is a rough estimate if you'd like to try making this:
8oz fresh Brussels sprouts
1TB grassfed, kettle rendered beef tallow
1TB butter
salt and pepper
4 slices of bacon
Preheat the oven to 375. Wash the Brussels sprouts and peel off any loose leaves and slice off the tip of the stem, then halve or quarter the sprouts, depending on how big they are.
Put the 1TB tallow in the bottom of a pan (I used a pyrex glass casserole dish) and let it melt in the oven for about 5 minutes.
Spread out the sprouts in a single layer, cut up the 1TB of butter into three small pats and put on top and add a generous amount of salt and pepper.
Pop in the oven uncovered and let bake for about 25 minutes, and start your bacon at this time as well - however you normally cook it.
After 25 minutes, break up the bacon and add it to the pan with the sprouts and mix all together and the return to the oven for another 5-7 minutes.
Serve hot and enjoy!! Yummy!! I made mashed potatoes and topped them with an extra sharp aged white cheddar and this made for a perfect combination!

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