Roasted Brussel Sprouts Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly uniform in size.

Season and roast

Place the prepared sprouts on a rimmed baking sheet in a single layer. Toss with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Arrange cut sides down where possible for better caramelization. Roast in the preheated oven for 20–25 minutes, shaking the pan or flipping once halfway through, until the sprouts are deeply browned at the edges and tender inside.

Cook aromatics

While the sprouts roast, heat 1 tbsp olive oil in a small skillet over medium heat. Add the sliced garlic and minced shallot and sauté 1–2 minutes until fragrant and softened but not browned.

Build the agrodolce

Stir in 1 tbsp Calabrian chili paste and cook 30 seconds to bloom the chili. Add 2 tbsp red wine vinegar, 1 tbsp honey, 1 tsp brown sugar and 2 tbsp water. Reduce heat to low and simmer gently 3–4 minutes until the mixture slightly thickens and balances sweet and tangy. Taste and add a pinch of salt if needed. Remove from heat.

Transfer the roasted Brussels sprouts to a serving platter. Spoon the warm Calabrian chili agrodolce over the sprouts and gently toss to coat. If the sauce is too thick, add up to 1 tbsp hot water or pan drippings to loosen.

Top the dressed sprouts with 4 oz stracciatella, letting the creamy strands melt slightly over the warm vegetables. Scatter 2 tbsp toasted pine nuts and 1 tbsp chopped parsley over the top. Squeeze 1 tsp fresh lemon juice over everything and finish with flaky sea salt to taste (about 1 tsp).

Serve immediately while warm, offering extra agrodolce on the side for additional heat and sweetness.