Roasted Brussels Sprouts Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise so cut side is down when arranged on the sheet.

Toss the halved sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a large bowl until evenly coated. Spread them cut-side down in a single layer on the prepared baking sheet, leaving space between pieces for even browning.

Roast in the preheated oven for 18–22 minutes, until the bottoms are deep golden brown and the centers are tender when pierced with a fork. Stir once halfway through if needed to prevent sticking, but try to keep cut-sides in contact with the pan for best caramelization.

While sprouts roast, make the glaze: in a small saucepan over medium heat combine 2 tbs brown sugar, 1 tbs tomato paste, 1 tbs apple cider vinegar, 1 tsp Creole seasoning, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional), and 2 tbs water.

Bring the mixture to a gentle simmer, whisking to dissolve the sugar and incorporate the tomato paste. Simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning (add a pinch more Creole seasoning or a little more vinegar if you want more bite). Remove from heat and set aside.

When Brussels sprouts are nearly done (last 2 minutes of roast), brush or toss them lightly with half of the glaze, returning them to the oven for 1–2 minutes to set the glaze onto the sprouts and develop a shiny finish.

While sprouts finish, cook the bacon lardons: place 4 oz lardons in a cold skillet and cook over medium heat, stirring occasionally, until crisp and browned, 7–9 minutes. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat if desired to toss with sprouts for extra flavor.

Remove the roasted Brussels sprouts from the oven and transfer to a serving bowl. Toss gently with the reserved bacon fat if using, then add the crisp bacon lardons and the remaining half of the Creole barbeque glaze. Toss just to coat—be careful not to break the sprouts.

Crumble 3 oz chèvre (fresh goat cheese) over the hot sprouts so it softens and melts slightly. Sprinkle 1 cup chopped candied pecans over the top for sweet crunch. Finish with 1 tbs minced fresh parsley for color if desired.

Serve immediately while warm so the chèvre is creamy and the glaze is tacky.