Brussels Sprouts Two Ways

Brussels Sprouts Two Ways

Brussels Sprouts Two Ways

Yield: Serves 4-6


1 lb. Brussels sprouts
1 Tbsp. rendered duck or goose fat, (olive oil is a fine substitute; chicken schmaltz is great too!)
Kosher salt and freshly ground black pepper
1 Tbsp. olive oil



Oven Temperature: 570-600 degrees

Flame Height: 3

  1. Cut the stem end off the sprouts and pull as many outer leaves off as you can. Set the leaves aside. Toss the hearts with duck fat, salt and pepper and arrange in a small roasting pan or cazuela.
  2. Roast in the center of the oven for about 6-10 minutes, rotating the pan 180 degrees about halfway through. The sprout hearts should be just tender and well caramelized. Remove and set aside while you prepare the leaves.
  3. Heat a medium skillet in the center of the oven for 2 minutes. Add olive oil and heat for another minute or until just about to smoke. Quickly add the leaves and toss with a tongs in the doorway of the oven until bright green and slightly crispy. Season with salt and pepper and serve together with the Brussels sprout hearts.



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