Roasted Brussle Sprouts Recipe

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat.

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly uniform (about 1–1.5 inch diameter when halved).

In a large bowl, toss the prepared sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon Calabrian chili paste until evenly coated.

Arrange sprouts cut-side down in a single layer on the prepared baking sheet, leaving small gaps so they roast rather than steam.

Roast on the middle rack for 20–25 minutes, checking at 15 minutes. Continue until edges are deeply caramelized and centers are tender when pierced with a knife.

While sprouts roast, make the agrodolce: in a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon finely minced shallot and sauté for 1–2 minutes until soft and translucent but not browned.

Add 3 tablespoons red wine vinegar, 1.5 tablespoons granulated sugar, 1 teaspoon honey, and a pinch (about 1/4 tsp) of salt. Stir to dissolve sugar and bring to a gentle simmer.

Reduce heat to low and simmer for 4–6 minutes, stirring occasionally, until mixture thickens slightly and coats the back of a spoon. Remove from heat and set aside; the glaze will thicken a bit more as it cools.

When the Brussels sprouts are done, remove the baking sheet from the oven. Immediately drizzle the hot sprouts with the warm agrodolce (use all), then toss gently on the pan or transfer to a serving bowl and toss so the glaze lightly coats each piece.

Transfer the glazed sprouts to a serving platter. Top with 4 oz stracciatella, tearing it into small pieces and distributing evenly so some melts slightly from the residual heat.

Sprinkle 2 tablespoons toasted sliced almonds (if using), 1 tablespoon finely chopped parsley, and 1/2 teaspoon lemon zest over the dish. Finish with a light drizzle (about 1 teaspoon) of high-quality olive oil and, if desired, an extra pinch of flaky sea salt to taste.

Serve warm as a side or salad component. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat briefly in a hot oven (400°F/200°C) for 5–7 minutes to refresh.