Duck Fat-Roasted Brussels Sprouts
Duck Fat-Roasted Brussels Sprouts emerge with a rich, toasty caramelization and a crisp-tender bite, lifted by a squeeze of fresh lemon for brightness. The savory depth of duck fat enhances the sprouts’ natural sweetness while black pepper and a hint of cayenne add gentle heat. Ideal as a standout side for roasted meats or holiday tables.
- Prep20 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- 2
Warm duck fat in a small saucepan over low heat until melted. Set aside.
- 3
In a large bowl, combine Brussels sprouts, salt, black pepper, and cayenne pepper. Pour the melted duck fat over the Brussels sprouts and stir to coat them evenly. Spread them in an even layer on the prepared baking sheet.
- 4
Bake in the preheated oven until the Brussels sprouts are browned and tender but still slightly firm, 15 to 20 minutes, flipping them halfway through. Finish with freshly squeezed lemon juice.
- Calories 173.57 kcal Moderate
- Protein 8.78 g Moderate
- Carbs 21.69 g Moderate
- Total Fat 8.06 g Moderate
- Saturated Fat 2.37 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.27 mg Low Source
- Sodium 41.22 mg Low Source
- Fiber 9.83 g Good Source
- Sugar 5.61 g Moderate
- Added Sugar 0.08 g Low Source
- Calcium 71.03 mg Low Source
- Iron 2.16 mg Moderate
- Potassium 882.95 mg Moderate
- Vitamin A 70.32 mcg_rae Low Source
- Vitamin C 179.45 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛