Duck Fat–Roasted Brussels Sprouts

Rich, palate-coating duck fat smothers brussels sprouts that are sweet and caramelized from roasting.

Duck Fat–Roasted Brussels Sprouts

Prep Time: 10 mins Cook Time: 25 mins Yield: 3 cups Serving Size: 1⁄2 cup

Ingredients

1 lb. (450g) brussels sprouts 1⁄2 cup pure duck fat 1⁄2 tsp. sea salt 1⁄2 tsp. freshly ground black pepper 1 tsp. granulated garlic 1 tsp. dried thyme 1 TB. fresh-squeezed lemon juice

Nutrition per Serving

Fat 83% Protein 6% Net Carb 11% Ratio 2.1:1

Calories 185 Fat 17g Protein 3g Total Carbohydrate 8g Dietary Fiber 3g Net Carbohydrate 5g 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.

2Warm 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.

3Transfer mixture to a rimmed metal baking sheet. Arrange brussels sprouts so each sprout is face down on the baking sheet.

4Bake 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. These brussels are just as tasty with coconut oil. Try to find a virgin or extra-virgin variety for more sweet coconut flavor.