Brussel Sprouts Are Sexy Again

2 lbs brussel sprouts, trimmed and quartered

¼ cup raisins

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

¼ cup bacon grease

1 Tbs crushed red pepper flakes

Black pepper and Sea Salt

¼ cup apple cider vinegar

1 tsp. honey

Pre-heat the oven to 400 degrees F. Toss the quartered Brussels sprouts, sliced shallots, and garlic, in the grease on a sheet pan. Salt and pepper and uses half the crushed red pepper. Roast for about 15-20 minuets depending on the side of the sprouts and the heat of your oven. (A question friends often ask is 'how do you get your brussel spouts so crispy without burning them?' First, give them plenty of pan space to roast so they don't steam. Second, keep an eye and a nose on them.). If the sprouts do not developed crunchy brown bits then broil them at the end of roasting. Right before serving toss the hot veggies and raisins in the vinegar, reaming crushed red pepper, and honey. Taste and add salt and pepper if necessary. Serve immediately to maintain crispy texture.