Crispy Brussel Sprouts Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment paper for easier cleanup and spread a piece of parchment or foil flat so sprouts make good contact with the pan.

Trim and halve sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut each sprout in half lengthwise through the stem so the cut side will sit flat on the pan. For very large sprouts, quarter them.

Place the halved Brussels sprouts in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss thoroughly so each sprout is evenly coated.

Arrange the sprouts cut-side down on the prepared baking sheet in a single layer with a little space between pieces (crowding causes steaming). Reserve any loose leaves to roast separately for extra crispiness.

Roast in the preheated oven for 20–25 minutes, checking at 15 minutes. The sprouts are done when the cut sides are deeply browned and caramelized and the outer leaves are crisp. If you like them crisper, roast an additional 3–7 minutes, watching carefully so they don't burn.

Remove the baking sheet from the oven. Immediately transfer the sprouts to a serving bowl or platter while hot (this helps them stay crisp).

Drizzle 1 tablespoon fresh lemon juice over the hot sprouts and toss gently to coat. If using, add 2 tablespoons shaved Parmesan, 2 tablespoons toasted nuts, and 1/4 teaspoon red pepper flakes; toss to combine.

Taste and adjust seasoning with an additional pinch of salt or a grind of black pepper as needed. Serve hot.