- Preheat oven to 350°F (175°C). Trim and halve Brussels sprouts for even cooking.
- Toss sprouts with olive oil or duck fat in a bowl. Season generously with salt.
- Spread sprouts in a single layer on a foil-lined baking sheet. Cover tightly with foil and roast for 10 minutes.
- Remove foil and continue roasting uncovered for 15-25 minutes, until tender and caramelized at the edges.
- Transfer to a serving dish. Drizzle with additional oil/fat and adjust salt if needed before serving.
- Calories:88 kcal25%
- Energy:368 kJ22%
- Protein:2 g28%
- Carbohydrates:6 mg40%
- Sugar:1 mg8%
- Salt:170 g25%
- Fat:7 g20%
Last Updated on 4 months by Neha Deshmukh
Roasted Brussels Sprouts Recipe – Duck Fat & Salt Perfection
Hey everyone! I have to confess, Brussels sprouts weren’t always my favorite. I remember being a kid and being very suspicious of those little green cabbages. But then I discovered the magic of roasting them, and honestly? I’m hooked. Especially when they’re roasted to crispy, caramelized perfection with a little duck fat and a generous sprinkle of salt. Trust me on this one – you’ll be a Brussels sprout convert in no time!
Why You’ll Love This Recipe
This isn’t just any roasted Brussels sprouts recipe. It’s simple, it’s quick, and it delivers seriously amazing flavor. Roasting brings out a natural sweetness in the sprouts, and the duck fat (or olive oil, if you prefer!) adds richness and helps them get wonderfully crispy. Plus, it’s a fantastic side dish that pairs well with almost anything – from a simple weeknight chicken dinner to a festive holiday feast.
Ingredients
Here’s what you’ll need to make these incredibly delicious roasted Brussels sprouts:
- 1 lb (about 450g) Brussels sprouts
- 2 tbsp (30ml) olive oil or duck fat
- Salt, to taste
Ingredient Notes
Let’s talk about these ingredients for a sec, because choosing the right ones makes all the difference!
Brussels Sprouts: Selecting the Best
Look for Brussels sprouts that are bright green and firm, with tightly packed leaves. Smaller sprouts tend to be sweeter and more tender. Avoid any that are yellowing or have black spots.
Olive Oil vs. Duck Fat: Flavor & Health Benefits
Okay, this is where things get interesting. Olive oil is a great, healthy option and will give you lovely roasted sprouts. But duck fat? Oh my goodness. It takes these to another level. It adds a richness and depth of flavor that’s just incredible. A little goes a long way! If you’re watching your fat intake, olive oil is perfectly fine, but if you want to treat yourself, duck fat is the way to go.
Salt: The Importance of Quality & Type
Don’t underestimate the power of good salt! I prefer using sea salt or kosher salt for roasting vegetables. The larger crystals give a nice texture and distribute the flavor evenly. And don’t be shy with it – Brussels sprouts really need a good seasoning to bring out their best.
Step-By-Step Instructions
Alright, let’s get cooking! It’s super easy, I promise.
- First, preheat your oven to 350°F (175°C). While the oven heats up, trim the ends of the Brussels sprouts and halve them. This helps them cook evenly.
- Now, toss those sprouts with the olive oil or duck fat in a bowl. Make sure they’re nicely coated! Then, season generously with salt. Don’t be afraid to really get in there and make sure every sprout is seasoned.
- Spread the sprouts in a single layer on a foil-lined baking sheet. This is important – you want them to have space to get crispy, not steamed. Cover the baking sheet tightly with foil and roast for 10 minutes.
- Remove the foil and continue roasting uncovered for another 15-25 minutes, or until the sprouts are tender and beautifully caramelized at the edges. Keep an eye on them towards the end to prevent burning!
- Finally, transfer the roasted Brussels sprouts to a serving dish. Drizzle with a little extra oil or duck fat (if you’re feeling fancy!) and adjust the salt if needed. Serve immediately and enjoy!
Expert Tips
Want to take your roasted Brussels sprouts game to the next level? Here are a few of my favorite tips:
Achieving Maximum Caramelization
High heat and space are your friends! Don’t overcrowd the baking sheet. If you have a lot of sprouts, roast them in two batches.
Preventing Dryness
The foil trick in the beginning helps to steam the sprouts slightly, ensuring they cook through without drying out.
The Role of Foil
Covering with foil initially creates a bit of steam, which helps tenderize the sprouts before you blast them with heat for caramelization. It’s a game changer!
Variations
This recipe is a great base for experimentation. Here are a few ideas to get you started:
Vegan Roasted Brussels Sprouts
Simply use olive oil instead of duck fat. It’s just as delicious!
Gluten-Free Roasted Brussels Sprouts
This recipe is naturally gluten-free!
Spice Level Variations (Garlic, Chili Flakes)
Add 2-3 cloves of minced garlic to the sprouts before roasting for a lovely garlicky flavor. Or, sprinkle with a pinch of red chili flakes for a little heat. My friend, Priya, loves adding a teaspoon of garam masala – it’s fantastic!
Holiday/Festival Adaptations (Thanksgiving, Christmas)
Add a drizzle of balsamic glaze after roasting for a festive touch. Or, toss with some toasted pecans and dried cranberries for a Thanksgiving-inspired side dish.
Serving Suggestions
These roasted Brussels sprouts are incredibly versatile. They’re amazing with:
- Roasted chicken or turkey
- Grilled salmon or steak
- Pork chops
- A hearty lentil stew
- Even just on their own as a healthy snack!
Storage Instructions
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. They won’t be quite as crispy, but they’ll still be delicious! You can reheat them in the oven or in a skillet to crisp them up a bit.
FAQs
Got questions? I’ve got answers!
What’s the best way to trim Brussels sprouts?
Simply cut off the very end of the sprout, and remove any yellow or damaged outer leaves.
Can I roast Brussels sprouts without foil?
Yes, you can! Just roast them at 400°F (200°C) for 20-30 minutes, flipping halfway through. They might not be quite as tender, but they’ll still be delicious.
What if I don’t have duck fat?
Olive oil is a perfectly good substitute! It won’t have the same rich flavor, but it will still result in tasty roasted sprouts.
How do I know when the Brussels sprouts are perfectly roasted?
They should be tender when pierced with a fork, and nicely browned and caramelized around the edges.
Can I add other vegetables to roast with the Brussels sprouts?
Absolutely! Try adding some chopped carrots, potatoes, or sweet potatoes. Just make sure to adjust the cooking time accordingly.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
