Duck fat roast Brussels sprouts

    35 min

    Roast Brussels sprouts get a rich and luxurious makeover with the addition of flavourful duck fat. If you like duck fat roast potatoes, you'll love these!

    8 people made this

    Serves: 4 

    • 2 tablespoons duck fat, or more as needed
    • 900g Brussels sprouts, trimmed and halved lengthways
    • salt and freshly ground black pepper to taste
    • 1 pinch cayenne pepper, or to taste
    • 1 lemon, juiced

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat an oven to 230 C / Gas 9. Line a baking tray with parchment.
    2. Heat duck fat in a small saucepan until melted.
    3. 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 tray.
    4. Roast 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. Remove from oven and top with freshly squeezed lemon juice just before serving.

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    Reviews in English (13)


    I had just a small amount of duck fat I had been hoarding and this was was a great way to use it. Is duck fat necessary? No, but it adds just that little extra bit of flavor. Thanks, Chef John!  -  07 Oct 2013  (Review from Allrecipes US | Canada)


    This is good! Duck fat is one of my new favorite things and luckily they sell it at a new high end store by me, since I have never cooked with duck to get the fat I was not able to cook the sprout at 450 because I had something else in the oven as well. Still turned out good, but will try at the higher temp. to see if I get them a little crispier. Thanks once again Chef John!!  -  20 Feb 2015  (Review from Allrecipes US | Canada)


    turned out very well, used olive oil instead of duck fat.  -  20 Feb 2019  (Review from Allrecipes US | Canada)