Duck Fat–Roasted Brussels Sprouts 191
Rich, palate-coating duck fat smothers brussels sprouts that are sweet and caramelized from roasting.
Duck Fat–Roasted Brussels Sprouts Prep Time: 10 mins
Ingredients 1 lb. (450g) brussels sprouts ⁄2 cup pure duck fat
1
⁄2 tsp. sea salt
Cook Time: 25 mins
Yield: 3 cups
1
Preheat the oven to 450°F (230°C). Trim stem ends and any loose leaves from brussels sprouts. Cut each in half and place halves in a mixing bowl.
1
⁄2 tsp. freshly ground black pepper
1
1 tsp. granulated garlic 1 tsp. dried thyme 1 TB. fresh-squeezed lemon juice
Nutrition per Serving Fat
83% 6%
Protein
11% 2.1:1
Net Carb Ratio
185 17g Protein 3g
Calories Fat
8g 3g Net Carbohydrate 5g
Total Carbohydrate Dietary Fiber
2
Warm duck fat in a small skillet over low heat (or in the microwave for 15 to 30 seconds) until melted. Pour duck fat over brussels sprouts. Add sea salt, black pepper, granulated garlic, and thyme and toss to evenly coat sprouts.
3
Transfer mixture to a rimmed metal baking sheet. Arrange brussels sprouts so each sprout is face down on the baking sheet.
4
Bake for 15 to 20 minutes, or until brussels sprouts are tender but still firm. Sprinkle with lemon juice just before serving.
Variation: You can use up extra bacon grease by
making Bacon Fat—Roasted Brussels Sprouts. Simply replace duck fat with 1⁄2 cup warmed bacon fat and replace thyme with 1⁄2 teaspoon smoked paprika.
Serving Size: 1⁄2 cup
These brussels are just as tasty with coconut oil. Try to find a virgin or extra-virgin variety for more sweet coconut flavor.
