Schmaltz-Roasted Brussels Sprouts Recipe (2024)

For those who think they hate Brussels sprouts, try this preparation. I made these for a crowd of devout sprouts haters a few years ago, but I never got to taste them. They were 100% gone before I got near them.

Absolutely delicious. I added some peppers to the schmaltz and a slight drizzle of basalamic vinegar at the end. Yum!

You should probably steam some green beans, and leave it at that.

Can’t imagine doing in the microwave as I don’t think they would get crisp.

I never liked brussels sprouts!! I found this recipe and now they are like candy to me! I made this again last night and had to tell my hubby hurry to the table for dinner or the sprouts would all be gone! I follow the recipe but because I'm a huge garlic fan and picking the roasted garlic out to eat is one of my favorite things I add many crushed cloves.. I also find that 30 minutes is not enough to fully crisp all the sprouts so watching carefully I cook for another 15 or so minutes.

Stu is right. I had no idea Brussels Sprouts could be so delicious. I made my first batch and added fried onions to replace the gribenes. It was fantastic, but the second, with gribenes was beyond.

You had me at schmaltz. And gribenes.

Just use duck fat, salt and pepper plus a little cumin. Simple and delicious!

Even better than our previous favorite; oven-blasted sprouts with olive oil, nutmeg, and Aleppo pepper.

I made this dish as a side to a roast duck so I used duck fat for cooking the Brussels sprouts and duck gribenes for garnishing. Very delicious. Layered the sprouts in a cast-iron pan, tossed as directed, and heated the pan before putting into the oven. They didn't need turning and were done in about 20 minutes. A big hit.

I am one of those brussels sprouts skeptics, but this is really good. I noticed the description called for onion (in the schmaltz). I was using plain chicken fat so I added about 1/3 of a large onion thinly sliced, along with a really finely minced red chile. Also doubled the garlic. IMO they should roast more like 40 minutes to get some nice crispness and char. Great recipe.

I add cayenne and was superb. So easy, love this recipe.

This turned out to be a greasy mess. I’ve always sautéed the sprouts before roasting them, but decided to try this method. I will go back to the tried and true method from Mark Bittman.

I never liked brussels sprouts!! I found this recipe and now they are like candy to me! I made this again last night and had to tell my hubby hurry to the table for dinner or the sprouts would all be gone! I follow the recipe but because I'm a huge garlic fan and picking the roasted garlic out to eat is one of my favorite things I add many crushed cloves.. I also find that 30 minutes is not enough to fully crisp all the sprouts so watching carefully I cook for another 15 or so minutes.

Beyond being spectacular these are also great on a keto diet!

TastyUsed canned onion rings for gribines

I have a large amount of goose fat. Do you think I could substitute for the schmaltz?

I have duck fat! What do you think?

You had me at schmaltz. And gribenes.

My mom used schmaltz... I just can't think about it now.What can I use as a substitute ?

Houghton. Loved it. Added bacon at the start.

Awesome super easy and delicious recipe!!! It’s Passover and I had leftover schmaltz from my matzoh ball so this was perfect. Guests raved about the Brussels sprouts! Thank you.