Blasted Brussels Sprouts with Juniper Berries

Recipe by Deborah Madison, The Savory Way, (1990).

By | March 16, 2017


I use lamb fat reserved from previously made lamb bone broth to cook the Brussels sprouts in but you can use bacon fat as an alternative. Preheat a cast-iron skillet in a 450° oven; remove skillet with pot holders, add a tablespoon of lamb fat and your washed and halved Brussels sprouts and minced garlic; toss to coat. Mince the shallot and juniper berries and sprinkle on top. Return to the oven and continue to roast for about 10 minutes, or until browned.

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  • 12 ounces Brussels sprouts (to serve 2)
  • 1 tablespoon rendered lamb fat (or bacon fat) or enough to coat the Brussels sprouts
  • 1 small garlic clove, minced
  • 2 or 3 juniper berries, minced
  • 1 small shallot, minced
  • To taste Salt and pepper
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