Crispy Brussel Sprouts (gf) Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Halve the larger sprouts lengthwise so all pieces are roughly even (quarter very large ones). Pat dry thoroughly with paper towels — dryness is critical for crisping.

Season and roast

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. Spread them cut-side down in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply golden-brown and edges are crisp. Shake or flip once halfway through roasting for even browning.

While the sprouts roast, cook the bacon. Lay bacon slices in a cold skillet in a single layer and cook over medium heat, flipping occasionally, until fat is rendered and bacon is crisp, about 8–12 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of the bacon fat (optional) to stir into the vinaigrette or brush on sprouts for extra flavor; discard or save the rest for another use.

Make the vinaigrette while the sprouts finish roasting. In a small bowl or jar, whisk together 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove until smooth. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. If using reserved bacon fat, whisk 1 tablespoon into the vinaigrette in place of 1 tablespoon of olive oil for a smoky note.

When the Brussels sprouts are crisp and golden, remove from the oven and transfer to a large serving bowl. Immediately toss with the chopped bacon so the heat slightly softens the pieces and melds flavors.

Pour the sherry vinaigrette over the hot sprouts and bacon — start with about two-thirds of the vinaigrette, toss, taste, and add more as desired. Add 1/2 cup freshly grated Parmesan and toss again to coat. If using, squeeze the 1/2 tablespoon lemon juice over the mixture and sprinkle 2 tablespoons chopped parsley. Adjust seasoning with additional salt and pepper if needed.

Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; re-crisp in a 400°F (200°C) oven for 5–8 minutes before serving.