Roasted Brussels Sprouts Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set aside.

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve sprouts lengthwise (quarters for very large sprouts) so cut side will get good contact for browning.

In a large bowl, toss the halved sprouts with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and the minced garlic until evenly coated.

Arrange sprouts cut-side down in a single layer on the prepared baking sheet. Roast for 18–22 minutes, or until deep golden-brown and crisp at the edges; shake the pan or turn halves once about halfway through for even browning.

When roasted, remove from oven and keep warm. If desired, squeeze a little lemon or sprinkle a pinch of extra salt to taste.

While the sprouts roast, char the corn: heat a dry cast-iron or heavy skillet over medium-high heat until very hot. Add the corn kernels in an even layer and let them sit without stirring for 2–3 minutes to develop color. Stir and continue cooking 1–2 minutes more until some kernels are nicely blackened. Transfer charred corn to a bowl and set aside.

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer. Add 1 tsp kosher salt.

Slowly whisk in 1 cup polenta in a steady stream to prevent lumps. Reduce heat to low–medium and cook, stirring frequently, for 12–18 minutes (per package directions) until polenta is thick, creamy and grains are tender. Add more water or milk in 1–2 tbsp increments if it becomes too stiff.

Stir in 2 tbsp unsalted butter, the charred corn kernels, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning with additional salt and pepper if needed.

If you prefer a slightly firmer polenta to hold shape on the plate, pour the hot polenta into a lightly oiled shallow dish, smooth the top, and chill 20–30 minutes until just set; otherwise keep polenta soft and creamy for immediate plating.

Spoon a generous bed of hot charred-corn polenta onto each plate (or spread and cut if set). Top with a mound of roasted Brussels sprouts.

Shave or grate about 2–3 tbsp Pecorino Romano over each serving (total about 1/2 cup for 4 servings).

Drizzle each plate with approximately 1/4 tsp white truffle oil (total about 1 tsp for all servings). Use truffle oil sparingly — it is very aromatic.

Finish with a light crack of black pepper and optional 1/2 tsp lemon zest scattered across the servings. Serve immediately while polenta is warm and sprouts are crisp.