Roasted Brussels Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

Trim and halve

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve sprouts lengthwise so flat sides will sit on the pan.

Toss with oil and season

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.

Roast

Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–22 minutes, until the undersides are deeply browned and edges are crisp-tender. Shake the pan or use a spatula halfway through cooking for even browning.

Cook the bacon

While the sprouts roast, cut bacon into 1/2-inch pieces. Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, stirring occasionally. Transfer to a paper-towel-lined plate to drain, reserving about 1 teaspoon of bacon fat in the pan if desired.

Crisp finish (optional)

If you like extra crispness, during the last 3 minutes of roasting, drizzle the reserved bacon fat over the sprouts and return to the oven.

Make the harissa sauce

In a small bowl, combine 2 tablespoons harissa paste, 1 tablespoon Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon honey or maple syrup, and a pinch of salt. Whisk until smooth. If the sauce is very thick, add up to 1 teaspoon water to reach a spoonable, slightly drizzly consistency. Taste and adjust balance: more lemon for brightness, more honey for sweetness, or more harissa for heat.

Toss sprouts with sauce and bacon

When the Brussels sprouts are done, transfer them to a large bowl. Add the cooked bacon pieces and pour about two-thirds of the harissa sauce over the hot sprouts. Toss gently to coat evenly. Reserve the remaining sauce for drizzling at service.

Finish and garnish

Taste and adjust seasoning with a small pinch of salt if needed and 1 teaspoon vinegar to brighten if desired. Transfer to a serving dish. Sprinkle with toasted sliced almonds or chopped parsley if using, and finish with a little lemon zest. Drizzle remaining harissa sauce over the top or serve on the side.