Baked Brussel Sprouts Recipe

Make crisps

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Spoon tablespoon-size mounds of grated Parmesan onto the sheet, spaced 2 inches apart, and gently flatten each into a 2-3 inch circle. Lightly sprinkle with a pinch of black pepper. Bake on the middle rack for 5–7 minutes until golden and bubbling. Remove and let cool on the sheet for 2 minutes, then transfer to a wire rack to crisp completely. Yield: about 10–12 crisps.

Crisp pancetta

While the oven is heating, place diced pancetta in a cold skillet and set over medium heat. Cook, stirring occasionally, until fat renders and pieces are crisp and brown, about 6–8 minutes. If pieces are very lean and beginning to stick, add 1/2 teaspoon neutral oil. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate, reserving about 1 tablespoon of rendered fat in the skillet for flavor. Keep warm.

Prepare sprouts

Increase oven temperature to 425°F (220°C) after making the crisps. Trim the stem ends of Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so cut side faces down on the baking sheet for better caramelization.

Season and roast

Toss trimmed Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl. Spread them cut-side down in a single layer on a rimmed baking sheet (use the same sheet after the crisps have cooled, wiped clean). Roast on the middle rack for 18–22 minutes, shaking the pan once at 12 minutes, until deeply browned on the cut edges and tender when pierced with a fork.

Finish with pancetta

When sprouts are done, transfer them to a serving bowl or rimmed platter. Add the reserved crispy pancetta and toss gently to combine so pancetta stays crisp against warm sprouts.

Make sauce

In a small saucepan or microwave-safe bowl, melt 1 tablespoon unsalted butter over low heat, then whisk in 3 tablespoons buffalo-style hot sauce and 1/2 teaspoon honey (if using) until smooth and warmed through. Remove from heat.

Toss or drizzle

You can either toss about half of the warm buffalo sauce with the roasted sprouts for an evenly coated, spicier dish, and reserve the rest for drizzling, or simply drizzle all over at the end to taste.

Make ranch

In a small bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 2 tablespoons sour cream until smooth. Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. If you prefer a thinner dressing, add up to 1 tablespoon more buttermilk.

Chill briefly

Refrigerate the ranch for at least 10 minutes while other components finish so flavors meld; it can be made earlier and held chilled up to 24 hours.

Transfer the roasted Brussels sprouts and pancetta to a serving platter if not already. Spoon or drizzle buffalo sauce over the top to taste. Generously drizzle or dollop buttermilk ranch over the sprouts (or serve ranch on the side). Break a few parmesan crisps into pieces and scatter on top for crunch, or serve whole alongside. Garnish with 1 tablespoon chopped parsley and an optional lemon wedge for squeezing. Serve immediately while sprouts and pancetta are warm.