Pan-Roasted Brussels Sprouts



  • 2 pints brussels sprouts, rinsed

  • 2 ounces rendered duck fat from Turducken recipe

  • ½ head garlic, split horizontally

  • 2 sprigs fresh thyme

  • Coarse salt and freshly ground pepper


  1. Prepare an ice bath. Bring a medium pot of water to a boil; add brussels sprouts, and cook for 2 minutes. Using a slotted spoon, transfer brussels sprouts to ice bath and let cool.

  2. Drain brussels sprouts, discarding ice bath. On work surface, halve brussels sprouts. In a large, shallow saucepan, heat duck fat until it just begins to smoke; add brussels sprouts cut-side down. Pan-roast until golden brown, and toss while hot with garlic and thyme. Remove thyme; season with salt and pepper. Serve immediately.

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