Preheat your oven or air fryer to 425°F (220C).

Wash brussels sprouts thoroughly, and then chop off bottoms and remove enough that the leaves no longer easily peel off.

Chop the remaining sprout buds into thirds or quarters (depending on size), then put both buds and leaves into a mixing bowl.*

Melt your bacon fat and measure out 2 Tablespoons. Add a dash of salt, then slowly drizzle the bacon fat onto your brussels and toss them until evenly coated. Pour the sprouts onto a large baking tray and put them in the oven. Do NOT clean the mixing bowl yet.

Bake for 5 minutes, then move them around and return to the oven for 5 minutes, until crispy and somewhat browned, but not burnt. If some of your brussels are still undercooked, quickly remove any extra crisp pieces & return to oven for 3-4 minutes.

While your brussels bake, measure out 2 Tablespoons of pepper jelly and squeeze 1 Tablespoon of lemon juice. Microwave together for 15-20 seconds on high, and them mix until the two become a sauce.

Once you remove the baking sheet from the oven, immediately transfer the sprouts back into your mixing bowl and toss with the pepper jelly & lemon juice mixture. Try one bite and add extra salt as needed, then serve and enjoy!