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Duck Fat Roasted Brussels Sprouts

Duck Fat Roasted Brussels Sprouts

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I have written before about how we were haters of Brussels Sprouts.  We blame it on our childhoods and being served overcooked vegetables.  Was there really the need to overcook those sprouts until they were pale green in color, and then had to be doused in vinegar before gagging them down.  Painted a pretty picture, didn’t I?  This recipe for duck fat roasted brussels sprouts has changed life as we knew it, forever and ever.

Duck Fat Roasted Brussels Sprouts

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.

Duck Fat Roasted Brussels Sprouts


Recipe:  Duck Fat Roasted Brussels Sprout

*serves 6 – 8 as a side dish

** I have updated this recipe on November 17, 2017.  I think I am developing a nut allergy so I have omitted pecans this time and included them as an optional ingredient.  As well, I tried the recipe with lemon zest and it comes out fantastic.  Maybe next year I will change it up again.


4 pounds Brussels sprouts
2/3 cup melted duck fat
3 medium shallots, thinly sliced
1 cup toasted pecans, broken into pieces **optional
1 tablespoon orange or lemon zest
kosher salt, to taste
fresh cracked black pepper, to taste

 How To:

Heat oven to 450.

Slowly melt all of the duck fat, except for 2 tablespoons, in a saucepan.

Remove the 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 them into a roasting pan.

Drizzle the melted duck fat over the top.

Sprinkle with a little salt and pepper.

Roast for about 25 minutes until golden brown and caramelized.

Gently stir the sprouts about 15 minutes into the roasting.

Remove from the oven.

Toss with the orange or lemon zest.

Stir in the pecans if you are using it.



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Tuesday 11th of December 2018

Hi, I have now read this article/recipe 4 times and have yet to see any mention about how many portions this makes. Perhaps the next time the recipe is updated this information could be included. I’m guessing it should serve 6 people as a side vegetable. Thank you.

Denise Woodward

Wednesday 12th of December 2018

Hello Ann - thank you for reaching out. We apologize for the information that you cannot find. Most of our side dishes serve 4 - 8 people as a side. Really depends on how hungry there are. I would plan on six for this recipe. Happy Holidays!


Sunday 11th of November 2018

Looks delicious! Any tips on the best way to reheat if we're making ahead?

Denise Woodward

Monday 12th of November 2018

HI Lauren - I would not make them more than a few hours before serving as they are going to lose their crispiness. I would reheat in the oven at a lower heat to revive. Hope you enjoy - it is a favorite recipe of ours! ~ Denise


Tuesday 21st of August 2018

Delicious! I love duck!


Sunday 24th of November 2013

Can you use anything else besides duck fat? Where do I get the duck fat?


Monday 25th of November 2013

Bethany, I would also use a high heat oil such as grape seed or sunflower. Then I would dress with 2 tablespoons of a nut oil just before serving, such as a hazelnut or walnut.


Wednesday 25th of September 2013

On top it asks for orange zest. I. Instructions it says to put lemon zest?


Thursday 26th of September 2013

Hi, typo, so sorry. It is orange zest all the way.