Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brussel sprouts sautéd in duck fat. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. On work surface, halve brussels sprouts.

Brussel Sprouts Sautéd in Duck Fat is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Brussel Sprouts Sautéd in Duck Fat is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook brussel sprouts sautéd in duck fat using 4 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Brussel Sprouts Sautéd in Duck Fat:

1. Prepare 1 pound Brussel sprouts
2. Prepare 1/2 teaspoon kosher salt more if you want
3. Make ready 1/2 teaspoon ground black pepper
4. Prepare 1/2 teaspoon granulated garlic powder

Sprinkle generously with salt and pepper, to taste. 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 tray.

Instructions to make Brussel Sprouts Sautéd in Duck Fat:

1. Cut the Brussel sprouts in half. Add salt, pepper, and duck fat to the sprouts. Sauté till tender and caramelized.
2. Set aside pour any drippings on top, and serve. I hope you enjoy!!!

The total fat, saturated fat and other fats for a variety of types and serving sizes of Brussels Sprouts is shown below. Season with salt and pepper, squeeze lemon, and add garlic. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Cut the Brussel sprouts in half..

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