Crispy Brussel Sprouts Recipe

Prep

Preheat oven to 425°F (220°C). Rinse 1 lb Brussels sprouts, trim the stem ends and remove any yellow outer leaves. Halve larger sprouts so all are similar size for even cooking.

Toss with oil and seasoning

In a large bowl, toss the halved sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Prepare coating

In a shallow bowl combine 1 cup panko, 1 tbs grated Parmesan, 1 tsp garlic powder and 1 tsp smoked paprika. Mix thoroughly so the flavors are uniform.

Coat sprouts

Working in batches if necessary, press the cut sides of each sprayed/tossed sprout into the panko mixture so the coating adheres to the cut surface. Lightly shake off excess. Place sprouts cut-side up on a rimmed baking sheet lined with parchment or a silicone mat, spaced so they don't touch.

Roast

Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply golden and crisp and stems are tender when pierced with a fork. If using convection, check at 15 minutes to avoid over-browning.

Remove the baking sheet from the oven. Immediately squeeze 1 tbs fresh lemon juice and sprinkle 1 tsp lemon zest over the hot sprouts so the acid brightens the flavors. Scatter 1 tsp red pepper flakes and 2 tbs chopped fresh parsley over the top, then finish with 1/2 tsp flaky sea salt for texture. Toss gently on the pan or transfer to a serving bowl and toss to combine, taking care not to crush the crisp panko.

While the sprouts roast, whisk together 1/2 cup Greek yogurt, 2 tsp mayonnaise, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Chill until ready to serve. Serve on the side as a cooling dip for the crispy sprouts.