Duck Fat Roasted Brussels Sprouts Recipes

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Heat duck fat in a small saucepan until melted.
• Combine Brussels sprouts, salt, black pepper, cayenne pepper, and melted duck fat in a large bowl until Brussels sprouts are evenly coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until Brussels sprouts are browned and tender, but still slightly firm, 15 to 20 minutes. Flip Brussels sprouts over halfway through. Top with freshly squeezed lemon juice.

Steps:

• Preheat your oven to 450F. Peel off the outer most leaves of each Brussels sprout. Roll the leaves like a cigar, and cut into long strips. Slowly melt duck fat in a small saucepan. Cut off and discard the bottom of each sprout, and cut them in half. Arrange single file on a roasting sheet. Drizzle duck fat over sprouts, gently covering each one. Sprinkle on salt and pepper. Roast for 20 minutes, or until they brown. Shake the pan around once while roasting. Heat up a small cast iron skillet and add a tablespoon of olive oil. Add the crushed nuts and cook for about two minutes, until fragrant. Add the chiffonaded Brussels sprout leaves, stir, and continue cooking for two more minutes. The leaves should still be bright green and not quite wilted. Throw in dried cranberries and cook for one more minute. Dish the nuts and cranberries until a bowl, spoon Brussels sprouts on top, and sprinkle on a tad more salt. To serve as a main course, serve over brown or wild rice.