Brussels Sprouts

Duck Fat Brussel Sprouts 1109

Yes, we are haters.  Haters of Brussels Sprouts!  Which may seem odd since I am posting a recipe for just that.  Recently we were at the Foodbuzz awards dinner and one of the dishes was Brussels sprouts.  I have to admit I was not happy to see this on the menu, at all.  How was I going to gag these down at a dinner party?

We were both pleasantly surprised that these sprouts were amazingly ….. amazing.  Slightly crispy with that nice golden color of being roasted.  Unfortunately, I still was not convinced nor did I ever plan on attempting to put  Brussels sprouts on the table!  Then I saw a few different posts floating around about the “Brussels sprout”.  Suddenly I was having second thoughts.

While Allison was showing me around the farmer’s market a couple weeks ago, I asked her about Brussels sprouts dish.  She said she was inspired by the same Brussels sprout at Foodbuzz, and that she created a great recipe.   She convinced me (as well as the duck fat addition) to give them another try.  So, last weekend when we had a little pre-Thanksgiving dinner with my family, I decided I would spring this Brussels sprouts dish on them.  I did end up changing Allison’s dish somewhat, only because there was a whole lotta cranberries already happening on our table.  I left out the almonds and cranberries.  The result …. delicious!  Everyone loved them, even my 2 year old nephew, who kept saying “more”.    Keep in mind this recipe is for an army of eaters, so you can half it if need be.



  1. Hi Guys! This looks delicious! I looked up the recipe from the FoodBuzz dinner and there were just too many ingredients that I don’t keep on hand. However, your recipe is MUCH simpler! I love it! I will be trying it this Thanksgiving! Thank you :)

  2. Anything roasted in duck fat tastes good :-D Never tried it with brussel sprouts though…Sounds great!

  3. Oooh – I love the sound of these! I made the Foodbuzz dinner ones last weekend (posted on Monday) with some substitutions and they were a crowd pleased again but I love the sound of the duck fat for roasting!!!

  4. Oh my heaven, this look amazing!! The flavor of the duck fat is a perfect balance to the brussels sprouts. Wonderful recipe and gorgeous photograph as well.

  5. Allison Arevalo says:

    Yay! So happy I could inspire such an incredible dish. Hope you come back to the Berkeley market soon.

  6. yum…these look amazing! i happen to love brussels sprouts, even if they’re simply roasted in good olive oil with maldon salt. i am testing a new recipe in the thanksgiving issue of saveur…brussels sprouts with chorizo, onions and garlic. i keep trying to get my boyfriend to like them. if these don’t work, i’m sure duck fat ones will!
    thanks for the recipe! by the way, i’m @sslopes on twitter; obparker on foodbuzz.

  7. wanda zuroff says:

    I loved the brussel sprouts. They were a great addition to our pre- Thanksgiving. I just bought some sprouts for tomorrows dinner,

  8. Brussel sprouts never looked this good. I just hope they are grown here. You can’t really go wrong with duck fat. The photo is gorgeous. They really look fresh and enticing.


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  2. […] them.  Sort of a happy medium, I guess you could say.  Last year we ventured into the land of brussel sprouts and fried them up with some duck fat; duck fat makes everything taste better!  We keep trying, […]

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