Crispy Brussels Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Rinse 1 lb Brussels sprouts under cold water, shake off excess, trim root ends and remove any yellow outer leaves. Halve each sprout lengthwise (quarters for very large ones) so cut sides are exposed.

Toss and season

In a large bowl, toss the halved sprouts with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Make sure cut sides are well coated — this promotes browning.

Arrange on sheet pan

Spread sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd the pan; use two pans if necessary. Overcrowding steams them instead of crisping.

Roast until crisp

Roast in the preheated oven for 20–28 minutes, depending on size, until deep golden brown and edges are crisp. Check at 15 minutes and shake or flip any pieces that are excessively hot-spotted; continue roasting until desired crispness.

Broil for extra crisp (optional)

If you want extra surface char, turn oven to broil and broil 1–2 minutes more, watching carefully to avoid burning.

Finish and dress

Remove sprouts from the oven and immediately transfer to a bowl. While still hot, toss with 1 tbs lemon juice to brighten flavor and 2 tbs grated Parmesan so it melts slightly and sticks to the sprouts.

Add texture and heat

Sprinkle 3 tbs toasted sliced almonds (or chopped pecans) and 1 tsp red pepper flakes over the sprouts and toss gently to combine. Taste and adjust salt or lemon if needed.

Serve

Serve hot as a side or appetizer. Leftovers keep in the refrigerator for up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.