Crispy Brussels Sprouts (gf) Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve each sprout lengthwise so the cut side will crisp.

Toss with oil and seasoning

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

Roast until crisp

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (line with parchment for easy cleanup). Roast in the preheated oven for 18–22 minutes, checking at 15 minutes and rotating the pan once for even browning. Roast until the cut sides are deeply browned and edges are crisp and caramelized.

Finish and glaze

When the sprouts are done, remove from oven and transfer to a warmed serving dish. Drizzle 1 tablespoon balsamic glaze (or 1 tablespoon aged balsamic vinegar) evenly over the sprouts and sprinkle 1 tablespoon fresh thyme leaves if using. Toss gently to coat and set aside while you prepare the pancetta and blue cheese topping.

Cook pancetta until crisp: While the sprouts roast (or immediately after, using the same oven), heat a medium skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 6–8 minutes. If the pancetta is very lean and the pan runs dry before browning, add 1/2 teaspoon neutral oil. Transfer the crisp pancetta to a paper-towel-lined plate to drain; reserve 1–2 teaspoons of the rendered fat for extra flavor (optional).

Make the blue cheese spread: In a small bowl, combine 3/4 cup crumbled blue cheese, 2 tablespoons Greek yogurt or crème fraîche, 1/2 teaspoon fresh lemon juice, and 1/4 teaspoon black pepper. Mash together with a fork until the mixture is slightly creamy but still has visible blue cheese crumbles. Taste and adjust lemon or pepper to preference.

Assemble and serve: Scatter the crisp pancetta over the glazed Brussels sprouts. Dollop or drizzle the blue cheese mixture over the hot sprouts in small spoonfuls so it softens but retains texture. If desired, finish with an extra light drizzle of balsamic glaze and a grind of black pepper. Serve immediately while hot and crisp.