Duck Fat Brussels Sprouts
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If you have only ever cooked Brussels sprouts in olive oil, duck fat Brussels sprouts are about to ruin you for the regular kind. Duck fat gets hotter and crisps harder, so the cut sides turn deep golden and shatter-crisp while the centers stay tender, and a little crispy bacon on top makes them impossible to stop eating. On a Thanksgiving table, these are the side that vanishes before the turkey is even carved.
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Duck fat is the secret restaurants use for the crispiest potatoes and sprouts, and it is worth keeping a jar in the fridge. It has a high smoke point and a subtle richness that olive oil just cannot touch. This duck fat Brussels sprouts recipe shows you how to get them crisp and caramelized, never steamed and soggy.
They have earned a permanent spot on my holiday menu, right next to the mashed potatoes and gravy, but they are easy enough for a weeknight. For another simple veg-forward side, my garlic butter sauteed green beans are a reader favorite.
My take on this recipe
Duck fat is the one upgrade that turns Brussels sprouts from a side you tolerate into one people fight over. It crisps the cut sides harder than any oil and leaves a faint savory richness behind, so you barely need any seasoning.
The trick is getting the sprouts really dry and really browned before anything else goes in, then finishing with crispy bacon for crunch. Cook them cut side down and leave them alone long enough to caramelize, and even the sprout skeptics come back for more.
Why you will love these
They are crispy, rich, and taste like a restaurant side, but they take one pan and about 25 minutes. Duck fat does the heavy lifting, giving you deep golden, caramelized edges with almost no effort.
They are also a holiday showstopper that still works on a weeknight. The duck fat and crispy bacon feel special enough to serve next to a smoked Thanksgiving turkey, and the recipe scales up easily for a crowd.
Why duck fat makes them crispier
Duck fat has a higher smoke point than butter or olive oil, so it can get hot enough to truly crisp the cut sides of the sprouts instead of just softening them. It also adds a subtle, savory depth that plain oil does not.
A good jar of duck fat keeps for months in the fridge and is worth having on hand for crispy potatoes too (mine is from Amazon, linked below). If you do not have it, bacon fat is the closest substitute, which also plays nicely with the bacon topping here.
How to get crispy, not soggy sprouts
The enemy of crispy sprouts is steam. Boil the trimmed, halved sprouts just until barely fork-tender, about 5 minutes, then drain them really well and pat them dry so they are not wet going into the hot fat.
Get the duck fat nice and hot, lay the sprouts cut side down, and resist stirring them for a few minutes so the cut faces caramelize into a deep golden crust. Only then toss them to finish. Crowding the pan traps steam, so use a wide skillet or cook in two batches.
Ways to serve them
These rich, crispy sprouts are made for holiday plates and roast dinners.
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- With a holiday main like my crock pot brown sugar pineapple ham
- On the Thanksgiving table next to Instant Pot mashed sweet potatoes and gravy
- Alongside roast turkey, chicken, or beef
- Finished with a squeeze of lemon or a drizzle of balsamic
- Topped with toasted pecans or shaved Parmesan
- With a drizzle of maple or hot honey for sweet-savory balance
Tips for the best duck fat Brussels sprouts
Dry them well. Pat the boiled sprouts dry so they crisp in the duck fat instead of steaming.
Get the fat hot. Heat the duck fat before the sprouts go in so the cut sides sear right away.
Do not crowd the pan. Give the sprouts room, or cook in batches, so they brown instead of steam.
Leave them alone. Let the cut sides caramelize undisturbed for a few minutes before tossing.
Frequently asked questions
Many grocery stores carry it near the specialty oils or meats, and there are great jars on Amazon. It keeps for months in the fridge and is worth having for crispy potatoes too.
Yes. Bacon fat is the closest swap and pairs perfectly with the bacon topping here. Ghee or avocado oil also work, though they are less rich.
Absolutely. Toss the halved sprouts with melted duck fat and roast at 425°F for 20 to 25 minutes, cut side down, until crisp, then top with crispy bacon.
No, but a quick boil softens the centers so the outsides can crisp without the insides staying raw. Pat them very dry afterward.
They were likely wet or crowded. Dry them well, get the fat hot, and give them space so they sear instead of steam.
Storing and reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a hot skillet, oven, or air fryer until crisp again. Skip the microwave, which makes them soft.
Build your Thanksgiving menu
These duck fat Brussels sprouts were made for the holidays, so round out the table with a few more easy favorites.
- Masterbuilt smoked turkey breast, a juicy, smoky centerpiece.
- Instant Pot turkey legs, cozy and hands-off for a smaller gathering.
- Instant Pot mashed butternut squash, creamy and lightly sweet.
- Easy creamed corn, rich, cheesy comfort in every bite.
- Easy Irish colcannon, cozy mashed potatoes folded with greens.
- Easy cranberry sauce, the bright, classic must-have.
Save room for dessert
- Sweet potato buttermilk pie, a cozy Southern holiday pie.
- Cranberry chess pie, tart, sweet, and festive.
Hope you will love these duck fat brussels sprouts as much as my family does. Rate the recipe if you made them, and leave a comment below to let me know how they turned out!
This recipe was first published on August 7, 2019, and has since been updated with new tips and helpful information.
Duck Fat Brussels Sprouts
Ingredients
- 2 lb Brussels sprouts trimmed and halved
- 2 to 3 tablespoons duck fat
- 4 slices bacon chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the 2 lb halved brussels sprouts in salted water until barely fork-tender, about 5 minutes, then drain them very well and pat dry.
- Saute the 4 slices chopped bacon in a wide skillet until crisp. Scoop the bacon out onto a paper towel.
- Add the 2 to 3 tablespoons duck fat to the pan and heat until shimmering. Add the sprouts cut side down in a single layer and cook, undisturbed, for 4 to 5 minutes, until deeply golden.
- Toss and continue cooking until crisp all over, 3 to 4 more minutes. Season with the ½ teaspoon salt and ¼ teaspoon black pepper.
- Transfer to a serving dish and top with the crispy bacon. Serve right away.
We love brussels sprouts with bacon at our house but I've never tried boiling them first. I can't wait to try a new way of cooking one of our favorites.
Roasted brussel sprouts are one of my favorite roasted vegetables.They turned out so golden brown without any oil.
I have always hated brussels sprouts, but as they are the only veg I don't like, I really, really want to like them, so I am collecting recipes to try. I will beat this thing!
My husband and I love brussels sprouts, my kids not so much but that just leaves more for us when I make them lol. This recipe looks simple and to the point and that's perfect for me! Work sometimes leaves me little or no time to cook on a few nights a week. Bookmarking.
I love the combination of brussels sprouts and bacon. As you say, this is a fabulous side dish for Christmas.