Duck Fat Roasted Brussels Sprouts with Cranberries and Almonds
- 1 pound Brussels sprouts
- Handful raw almonds, crushed in a mortar with a pestle
- Handful fresh pecans, crushed in a mortar with a pestle
- Handful of dried cranberries
- 1/4 cup of rendered duck fat
- Sea Salt, Freshly ground black pepper
- Extra virgin olive oil
Adapted from locallemons.com
Preheat your oven to 450F. Peel off the outer most leaves of each Brussels sprout. Roll the leaves like a cigar, and cut into long strips.
Slowly melt duck fat in a small saucepan.
Cut off and discard the bottom of each sprout, and cut them in half. Arrange single file on a roasting sheet. Drizzle duck fat over sprouts, gently covering each one. Sprinkle on salt and pepper. Roast for 20 minutes, or until they brown. Shake the pan around once while roasting.
Heat up a small cast iron skillet and add a tablespoon of olive oil. Add the crushed nuts and cook for about two minutes, until fragrant. Add the chiffonaded Brussels sprout leaves, stir, and continue cooking for two more minutes. The leaves should still be bright green and not quite wilted. Throw in dried cranberries and cook for one more minute.
Dish the nuts and cranberries until a bowl, spoon Brussels sprouts on top, and sprinkle on a tad more salt. To serve as a main course, serve over brown or wild rice.