4cupsBrussels sproutsabout 1 pound, trimmed and halved
Preheat the oven to 375°F.
Place the Brussels sprouts on a large rimmed baking sheet (use stainless steel rather than nonstick for the best browning). Toss with the cooking fat.
Sprinkle with the garlic powder and a few pinches each of salt and pepper, then arrange cut side down.
Roast for 25 to 30 minutes, until the leaves begin to separate and become dark brown and crispy and the halves are cooked through and browned. Check about halfway through cooking—if the separated leaves have browned very quickly, remove them, then continue roasting the rest of the pieces.