Brussels Sprouts Recipe

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Trim and halve the Brussels sprouts: trim a thin slice off the stem end, remove any loose or yellow outer leaves, then cut each sprout in half lengthwise. If some are much larger, quarter them so pieces are similar in size for even cooking.

Place the halved sprouts in a large bowl. Add 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Toss thoroughly so each piece is lightly and evenly coated.

Arrange the sprouts cut-side down on a rimmed baking sheet in a single layer with a little space between pieces for best browning. Roast in the preheated oven for 20–25 minutes, until the edges are deeply golden brown and the centers are tender when pierced with a fork. Shake or stir once about halfway through to promote even caramelization.

Make the golden glaze

While the sprouts roast (or in the last 5 minutes), warm a small skillet over low heat. Add 1 tablespoon unsalted butter; when melted, stir in 2 tablespoons golden balsamic vinegar and 1 tablespoon honey. Warm gently for 1–2 minutes until slightly thickened and glossy, stirring constantly. Remove from heat and stir in 1 teaspoon finely grated lemon zest.

When the Brussels sprouts are done, transfer them to a serving bowl or return them briefly to the warm, empty baking sheet. Drizzle the warm golden glaze evenly over the hot sprouts and toss gently to coat without crushing them. Taste and adjust seasoning: add a pinch more flaky sea salt if needed.

Scatter 2 tablespoons toasted sliced almonds over the glazed sprouts for crunch (optional). Finish with 1/4 teaspoon flaky sea salt and serve immediately while hot and glossy.