Crispy Brussel Sprouts Recipe

Prepare and preheat

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Place a wire rack on the sheet if you prefer extra airflow—this can increase crispiness, but it's optional.

Trim and dry

Trim the stem ends of the Brussels sprouts and remove any loose or blemished outer leaves. Halve each sprout lengthwise. Pat them very dry with paper towels — moisture prevents browning and crisping.

Season

In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika (if using) until evenly coated.

Arrange and roast

Arrange the sprouts cut-side down in a single layer on the prepared baking sheet (or on the wire rack). Roast in the preheated oven for 20–28 minutes, until the bottoms are deeply brown and crisp and the inner leaves are tender. Flip once halfway through at about 12–15 minutes if not using a rack, to ensure even browning.

Finish with cheese and honey

Remove the sprouts from the oven. While still hot, immediately sprinkle the grated Parmesan evenly over the sprouts so the heat helps it melt slightly. Drizzle the hot honey (about 2–3 tablespoons) evenly over the portion; start with 2 tablespoons and add more to taste. Toss gently on the tray to coat, or transfer to a serving dish and finish there.

Taste and adjust seasoning: add additional pinch of salt or a grind of black pepper as needed. Serve hot so they remain crispy.

Roast the garlic

Preheat oven to 400°F (200°C) (you can do this concurrently with the sprouts if timing allows). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a small piece of foil, drizzle with 1 tablespoon olive oil, and season lightly with a pinch of salt. Wrap the foil around the bulbs and roast 30–35 minutes until cloves are soft and golden. If roasting concurrently with sprouts at 425°F, check after 20 minutes and continue until tender—roasting at a higher temp will just speed things a bit; watch so they don't burn.

Prepare the mayo base

While garlic roasts, combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl.

Finish sauce

When garlic is roasted and cool enough to handle, squeeze the soft cloves out of their skins into the mayo mixture. Mash the roasted garlic with a fork until smooth and mix thoroughly into the mayonnaise. If the sauce is too thick, thin with up to 1 teaspoon of water to reach desired dipping consistency. Taste and adjust lemon, salt, or pepper.

Chill briefly (10–15 minutes) if time allows to let flavors meld, otherwise serve at room temperature alongside the hot Brussels sprouts.