Brussels sprouts and shallots are slowly roasted in duck fat until caramelized to bring out the natural sugars and flavors.

We both dislike Brussels sprouts;  yes, we are haters!  Which may seem odd since I am posting a recipe for just that.  Recently we were at the Foodbuzz awards dinner and one of the dishes was Brussels sprouts.  I have to admit I was not happy to see this on the menu, how was I going to gag these down at a dinner party?  I was pleasantly surprised that they were amazingly ….. amazing.  In fact, I loved them;  slightly crispy with that nice golden color of being roasted.  Unfortunately, I still was not convinced nor did I ever plan on attempting to put a Brussels sprout on the table!  Then I saw a few different posts floating around about the “Brussels sprout”.

While Allison was showing me around the farmer’s market a couple weeks ago, I asked her about her Brussels sprout dish.  She said she was inspired by the same Brussels sprout at Foodbuzz and that her dish was really good.  This convinced me (as well as the duck fat addition) to give them another try.  Last weekend we had a little pre-Thanksgiving dinner with my family and I decided I would spring this Brussels sprout dish on them.  I did end up changing Allison’s dish somewhat, only because there was a whole lotta cranberries already happening on our table.  I left out the almonds and cranberries and added caramelized shallots instead.  The result …. delicious!  Everyone loved them, even my 2 year old nephew, who kept saying “more”.    Keep in mind this recipe is for an army of eaters, so you can half it if need be.

Recipe:  Duck Fat Roasted Brussels Sprouts

*inspired by Local Lemons

4 pounds Brussels sprouts

8 oz duck fat

2 medium shallots, thinly sliced

kosher salt, to taste

fresh cracked black pepper, to taste

Heat oven to 450.  Slowly melt all of the duck fat, except for 2 tablespoons, in a saucepan.  Remove outer leaves of the Brussels sprouts, keep the ones that do not have any blemishes.  Cut off and throw out the bottom of each Brussels sprout, and cut them in half.  Lay in a roasting pan and drizzle the melted duck fat over the top.  Sprinkle on a little salt and pepper.  Roast for about 30 minutes until golden brown and caramelized.  Gently stir the sprouts about 15 minute into the roasting.  While the sprouts are roasting, heat the remaining 2 tablespoons of duck fat in a frying pan.  Thinly slice the outer leaves that you saved.  Add the shallots to the duck fat and slowly cook, over low heat, until lightly crisped.  Add the outer leaves and give a quick stir, just to coat the leaves, about 30 seconds.  Remove from heat.  Before serving stir the shallots/outer leaf mixture into the roasted Brussels sprouts.  Serve.  Eat.