I have written before about how we were haters of Brussels Sprouts. We both blame it on our childhoods and over cooked vegetables. Geez, was there really the need to cook those sprouts until they were pale green in color and had to be doused in vinegar before gagging it down. Painted a pretty picture, didn’t I? Well, duck fat roasted brussels sprouts have changed us forever.
Since the first time of enjoying Brussels Sprouts that were properly cooked, we have become fans. One of the recipes that I really love making is roasted sprouts. The drizzle of duck fat makes them even better. My recipe has changed over the years. Now I add thinly sliced shallots. As well as orange zest and toasted pecans. The duck fat helps the sprouts caramelize into golden brown bites of heaven. Indulgent, yes, but worth every bite.
Happy Thanksgiving. May each and everyone of you be safe and have a home filled with love this holiday.
Be sure to visit the Food Network Fall Fest bloggers to see what amazing side dishes that you still have time to share with your loved ones. Next week we will be cooking up cauliflower!
Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
And Love It, Too: Potatoes Au Gratin (Gluten and Dairy-Free)
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé
Duck Fat Roasted Brussels Sprouts
- 4 pounds Brussels sprouts
- 6 oz duck fat
- 3 medium shallots, thinly sliced
- 1 cup toasted pecans, broken into pieces
- 1 tablespoon orange zest
- kosher salt, to taste
- fresh cracked black pepper, to taste
- Heat oven to 450.
- Slowly melt all of the duck fat, except for 2 tablespoons, in a saucepan.
- Remove outer leaves of the Brussels sprouts, keep the ones that do not have any blemishes.
- Cut off and throw out the bottom of each Brussels sprout, and cut them in half.
- Toss the brussels sprouts with the shallots and put into a roasting pan.
- Drizzle the melted duck fat over the top.
- Sprinkle on a little salt and pepper.
- Roast for about 30 minutes until golden brown and caramelized.
- Gently stir the sprouts about 15 minute into the roasting.
- Remove from the oven.
- Toss with the orange zest and pecans as well as the remaining 2 tablespoons duck fat.