A few tablespoons of duck and a very hot oven is all you need to turn some sleepy Brussels sprouts into something much more special.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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  • Heat duck fat in a small saucepan until melted.

  • Combine Brussels sprouts, salt, black pepper, cayenne pepper, and melted duck fat in a large bowl until Brussels sprouts are evenly coated. Transfer to the prepared baking sheet.

  • Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes. Flip Brussels sprouts over halfway through. Top with freshly squeezed lemon juice.

Nutrition Facts

125 calories; protein 8g 16% DV; carbohydrates 23.4g 8% DV; fat 3.1g 5% DV; cholesterol 2.5mg 1% DV; sodium 106.4mg 4% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2013
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! Read More
(7)

Most helpful critical review

Rating: 3 stars
01/03/2017
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. Read More
18 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/07/2013
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! Read More
(7)
Rating: 5 stars
02/23/2017
We had just made some bacon...delicious local smoked bacon! So I used the fat from that instead of duck fat. Yum Read More
(2)
Rating: 5 stars
12/10/2017
We had barbecued a goose (!!) and I rendered the goose fat so I used that instead. I m 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. Read More
(2)
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Rating: 5 stars
02/20/2015
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:) 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!! Read More
(1)
Rating: 5 stars
11/25/2016
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! Read More
(1)
Rating: 5 stars
10/25/2018
Excellent....Chef John does it again.... excellent combination of flavours and textures Read More
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Rating: 5 stars
12/25/2013
Tasty but not terribly distinctive the duck fat notwithstanding. I personally like the flavor of onions and butter with sprouts. Read More
Rating: 5 stars
12/01/2015
This was simple and delicious! Read More
Rating: 5 stars
04/30/2013
A good recipe but probably not different with duck fat than butter. Read More
Rating: 3 stars
01/03/2017
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. Read More
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