Duck Fat-Roasted Brussels Sprouts

A few tablespoons of duck and a very hot oven is all you need to turn some sleepy Brussels sprouts into something much more special.

Original recipe makes 4 servings


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

  • PREP

    20 mins

  • COOK

    15 mins


    35 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  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 sheet.
  4. 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.


Calories: 125 kcal
Carbohydrates: 23.4 g
Cholesterol: 2 mg
Fat: 3.1 g
Fiber: 10 g
Protein: 8 g
Sodium: 106 mg