a beloved, traditional family recipe
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons duck fat, or more as needed
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1 lemon, juiced
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Heat duck fat in a small saucepan over low heat until melted. Set aside.
- Combine Brussels sprouts, salt, black pepper, and cayenne pepper in a large bowl. Pour melted duck fat over Brussels sprouts and stir to coat evenly. Spread evenly onto the prepared baking sheet.
- Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes, flipping sprouts halfway through. Top with freshly squeezed lemon juice.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 10 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 106 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is the easiest recipe for perfectly roasted brussels sprouts. Using the silicone mat is a game-changer for clean up. They got so perfectly crisp and the subtle duck fat flavor is barely perceptible but provides a nice depth. Definitely my go-to for brussels moving forward. Thanks, Chef John.
They came out perfect, and were the best version of roasted brussel sprouts I’ve tried. This is probably be my go-to version.
turned out very well, used olive oil instead of duck fat.
I made a duck for thanksgiving and used the fat for these Brussels sprouts. My husband and I loved them. Such a simple recipe but the duck fat makes them taste gourmet.
Excellent. …Chef John does it again…. excellent combination of flavours and textures
We had barbecued a goose (!!) and I rendered the goose fat, so I used that instead. Iām also a tad adventurous with spices, so in addition to the standard salt/pepper/cayenne, I used ground Szechuan peppercorns and a hint of cumin. The hot oven is really worthwhile. They were crispy and delicious. Definitely hit a more interesting note than business as usual.
We had just made some bacon…delicious local smoked bacon! So I used the fat from that instead of duck fat. Yum
I am a Chef John fan, but this one was just OK. I make roast Brussie’s all the time and these were not special.
This was one of the best things that has ever come out of my kitchen. It really was good room temp like Chef John says. As with all of my recipes I have made of his, I trust blindly 100% in his measurements, and it came out amazing (and it was Thanksgiving)! I mixed all of the ingredients in a ziploc bag to thoroughly cover. I also used store bought duck fat from a specialty food market. 5 Stars! Thank you!
This was simple and delicious!
This is good! Duck fat is one of my new favorite things and luckily they sell it at a new high end store by me, since I have never cooked with duck to get the fat š I was not able to cook the sprout at 450 because I had something else in the oven as well. Still turned out good, but will try at the higher temp. to see if I get them a little crispier. Thanks once again Chef John!!
Tasty, but not terribly distinctive, the duck fat notwithstanding. I personally like the flavor of onions and butter with sprouts.
I had just a small amount of duck fat I had been hoarding and this was was a great way to use it. Is duck fat necessary? No, but it adds just that little extra bit of flavor. Thanks, Chef John!
A good recipe, but probably not different with duck fat than butter.