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camel fat roasted vegetables and potatoes

Camel Hump Fat Roasted Brussel Sprouts & Skillet Fried Potatoes

You might be surprised at the good taste and nutritional benefits of roasting potatoes and brussel sprouts in camel hump fat.
Course Side Dish
Cuisine American
Keyword camel hump fat roasted vegetables
Prep Time 13 minutes
Cook Time 30 minutes
Total Time 43 minutes
Servings 4 servings
Calories 60kcal
Author Our Gabled Home
Cost $8


  • 3-4 TBSP camel hump fat or use lard or tallow
  • 1 pound potatoes
  • 1 - 1 1/2 pounds brussel sprouts
  • salt & pepper to taste


  • 1. Preheat oven to 425˚F.
    2. Cut potatoes in cubes of even size. Set asided.
    3. Cut brussel sprout in half. Set aside.
    4. Toss brussel sprouts with half of the fat (melted) and place in oven-proof dish.  Add salt and pepper to taste. Place in hot oven.
    5. Melt the other half of the fat in a skillet.  When very hot, add potatoes, ideally in one layer.  Put lid on skillet
    6. After about 15 mins stir both the brussel sprouts and potatoes to brown evenly. 
    7. Test both veggies after about 30 mins.  They should be crisp on the outside and tender and done on the inside.  If not, cook for an additional 10 mins. 
    8. Serve with your favorite hearty protein. Enjoy! 
    meal with brussel sprouts and potatoes