Rich, palate-coating duck fat smothers brussels sprouts that are sweet and caramelized from roasting.
Ingredients
- 1 lb (450 g) brussels sprouts
- ½ cup pure duck fat
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp granulated garlic
- 1 tsp dried thyme
- 1 tbsp fresh-squeezed lemon juice
How to Make It
- Preheat the oven to 450°F (230°C). Trim stem ends and any loose leaves from brussels sprouts. Cut each in half and place halves in a mixing bowl.
- Warm duck fat in a small skillet over low heat (or in the microwave for 15 to 30 seconds) until melted. Pour duck fat over brussels sprouts. Add sea salt, black pepper, granulated garlic, and thyme and toss to evenly coat sprouts.
- Transfer mixture to a rimmed metal baking sheet. Arrange brussels sprouts so each sprout is face down on the baking sheet.
- Bake for 15 to 20 minutes, or until brussels sprouts are tender but still firm. Sprinkle with lemon juice just before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 185 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 3 g 8% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |