Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Pan-Roasted Brussels Sprouts 3.9 (14) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 17, 2017 Print Share Share Tweet Pin Email Servings: 6 Ingredients 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 Directions 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. 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. Print