Crispy Brussels Sprouts Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and place a wire rack on top if you have one (rack promotes extra crisping).

Trim and halve

Rinse 1 lb Brussels sprouts and shake off excess water. Trim the stem ends and remove any yellowed outer leaves. Cut each sprout in half lengthwise so cut side is exposed.

Toss with oil and seasonings

In a large bowl, combine the halved sprouts with 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder. Toss thoroughly so each sprout is evenly coated. If using balsamic glaze, reserve 1 tbsp to add later.

Arrange on tray

Spread the sprouts cut-side down in a single layer on the baking sheet (or on the wire rack over the sheet). Leave space between sprouts so air can circulate — overcrowding will steam them instead of crisping.

Roast until deeply browned

Roast in the preheated oven for 20–28 minutes, checking at 18 minutes. Roast until the cut sides are deep golden-brown and outer leaves are blistered and crisp. If using a rack, you may need a shorter time; if directly on the sheet, aim for 22–28 minutes. Shake the pan once at about 12–15 minutes to encourage even browning.

Toss with glaze and zest

When the sprouts are done, remove the pan from the oven. Immediately transfer sprouts to a large bowl. Add 1 tbsp balsamic vinegar (if using) and zest of ½ lemon and toss gently to coat. If using lemon juice, add up to ½ tbsp for brightness.

Add cheese and season

Sprinkle 2 tbsp grated Parmesan cheese and ¼ tsp red pepper flakes over the hot sprouts and toss lightly so the cheese warms and clings to the surfaces. Taste and adjust with a pinch more salt or pepper if needed.

Serve

Transfer to a warmed serving plate and serve immediately so they stay crispy. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.