zenbelly's best brussels

ingredients
all
1 tbsp duck fat
melted
1 lb Brussels sprouts
halved with ends cut off
2 tbsp fish sauce
2 tsp coconut sugar
1 tsp ginger
peeled and grated
1 whole jalapeno
minced, reduce or eliminate if serving to children
1 tbsp lime juice
cookware
The combination of fish sauce and broiling elevate this recipe! This is our new favorite way for preparing Brussels sprouts. This method also results in some nicely charred Brussels sprouts chips that our two-year-old daughter really enjoys!
1
Move the oven rack to the top third position. Preheat the oven to 325°F.
2
In a large, oven-safe bowl, melt the duck fat. You can do this in the microwave or the preheating oven, but be sure to pull the bowl out just as the last bit melts.
3
Rinse the Brussels sprouts. Trim the ends and halve them lengthwise. Transfer them into the bowl with the melted duck fat as you go along.
4
Toss the Brussels sprouts in the duck fat, then transfer the halved sprouts onto a rimmed baking sheet. We like to orient them cut-side down, and we sometimes get our 2-year old daughter to help with this task. Roast for 25 minutes.
5
While the Brussels sprouts are in the oven, prepare the rest of the ingredients. Add the fish sauce, coconut sugar, ginger, and jalapeno into the same bowl used to toss the Brussels sprouts. Whisk to combine.
6
After the Brussels sprouts have roasted for 25 minutes, pull them out of the oven and preheat the broiler (see notes). Transfer them back into the bowl with the fish sauce mixture and toss to coat. Leaving behind any excess sauce, transfer them back onto the baking sheet. Broil for 3-4 minutes or until nicely charred, but not burnt. While we watch this closely, we find that our sense of smell helps detect burning the quickest.
7
In the baking sheet, toss the Brussels sprouts with the lime juice. Transfer the Brussels sprouts into a serving platter or portion out onto plates. Serve hot.
notes
This broiling step is critical but tricky. Depending on how your broiler works, broiling from the top rack might char and burn them too quickly. Since this happened to us the first time we made this recipe, we now roast and broil them from the second to the top position. The original recipe roasts from the middle rack and broils from the top position. You'll need to experiment a little to figure out the optimal settings for your equipment.