Chicken Schmaltz Brussels Sprouts with Lemon
Crisp Brussels sprouts roasted in chicken schmaltz get a bright lemon finish in a 25-minute side.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (198 reviews)
INSPIRED BY
This original side treats chicken schmaltz as a quick flavor booster for high-heat Brussels sprouts. Lemon and breadcrumbs keep the rich edges balanced.
Story
Theo says Brussels sprouts need a little attitude, and chicken schmaltz brings it fast. The hot pan gives the cut sides a diner-griddle kind of crispness, while lemon keeps the finish from getting too rich. Toasted crumbs catch in every leaf. Put this next to roast chicken, steak, or a stack of burgers and let it do the loud talking.
By Theo
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons chicken schmaltz, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/3 cup coarse breadcrumbs
- 1 teaspoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 450 F and place a rimmed sheet pan inside while it heats.
- Toss the Brussels sprouts with the melted schmaltz, garlic powder, red pepper, and 1/2 teaspoon salt.
- Carefully spread the sprouts cut-side down on the hot pan and roast for 10 minutes.
- Toss the breadcrumbs with the olive oil, scatter them over the sprouts, and roast for 4 to 5 minutes more.
- Transfer the crisp sprouts to a serving bowl and toss with the lemon zest and lemon juice.
- Finish with the parsley and a final pinch of salt, then serve while the crumbs are crisp.
Chef Tips
- A hot pan helps the cut sides sear instead of steam.
- If you do not have schmaltz, use rendered bacon fat or olive oil.
- Keep the breadcrumbs coarse so they stay crunchy against the tender leaves.
- Add the lemon after roasting to protect its fresh flavor.
Cook's Notes
- **Pan:** Preheat it so the sprouts start searing on contact.
- **Fat:** Warm the schmaltz until fluid, but do not let it smoke.
- **Finish:** Add lemon and parsley off the heat so the flavors stay bright.