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.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125 calories, Carbohydrate 23.4 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 106.4 mg, Sugar 5 g
DUCK FAT ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND ALMONDS RECIPE - (4.2/5)
Provided by adriennehannis
Number Of Ingredients 7
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.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. -Claudia Lamascolo, Melbourne, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.
BRUSSELS SPROUTS WITH DRIED CRANBERRIES AND ALMONDS
Steps:
- In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
- Remove the pan from the heat. Season with salt, to taste.
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