Brussels Sprouts Recipe

Prep

Trim and halve: Rinse 4 lbs Brussels sprouts under cold water. Trim the stem ends and remove any loose or discolored outer leaves. Cut each sprout in half lengthwise. For very large sprouts, quarter them so pieces are roughly uniform in size (about 1 inch). Pat dry with clean towels or a salad spinner — dry sprouts brown better.

Season

In a large mixing bowl, combine 0.75 cups extra-virgin olive oil, 4 tbs unsalted butter (melted or softened), 6 minced garlic cloves, 2 tbs fresh thyme leaves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp red pepper flakes if using. Whisk or stir until combined. Add the halved sprouts and toss thoroughly so each piece is coated.

Roast (preferred for catering)

Preheat oven to 425°F (220°C). Spread the coated sprouts in a single layer on two rimmed sheet pans (do not overcrowd; use two pans if needed). Roast in the preheated oven for 20–28 minutes, rotating pans and stirring the sprouts once halfway through. Roast until outer leaves are caramelized and deep golden-brown on the cut sides and interiors are tender when pierced with a fork. Total time depends on size: 20 minutes for small/medium, up to 28 minutes for larger pieces.

Sear (alternative stovetop option for smaller batches)

Heat a very large skillet or two large skillets over medium-high heat. Add 2 tbs olive oil and 2 tbs butter to each skillet. When shimmering, add halved sprouts cut-side down in a single layer (work in batches to avoid crowding). Cook without moving for 4–6 minutes until deeply browned on the cut side, then toss and continue cooking 4–6 more minutes until tender. Add minced garlic in the last 1–2 minutes to avoid burning. Finish with thyme and seasoning as above.

Finish

When roasted or seared, transfer sprouts to a large serving pan. Immediately squeeze 2 tbs fresh lemon juice over them and toss to coat. Adjust seasoning — add more salt or pepper to taste. Sprinkle 0.75 cups shaved Parmesan and 0.5 cups toasted nuts (almonds or pecans) if using. Toss gently to combine. For catering, keep warm: cover with foil and hold in a low oven (200–225°F / 95–110°C) for up to 45 minutes; toss once before serving to redistribute juices.

Make-ahead & Reheat

To prepare ahead, roast sprouts completely, cool to room temperature, then refrigerate in shallow containers up to 24 hours. To reheat for service, spread on sheet pans and rewarm in a 375°F (190°C) oven for 8–12 minutes until heated through and crisped at edges. Add lemon juice and toss with Parmesan/nuts just before serving.