Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve larger sprouts so all pieces are similar in size.

Preheat oven to 425°F (220°C). Toss halved sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl until well coated.

Arrange sprouts cut-side down on a rimmed baking sheet in a single layer. Roast 18–22 minutes, until deep golden-brown on cut sides and tender when pierced. Shake the pan once halfway through roasting for even browning.

While sprouts roast, heat 3/4 cup neutral oil in a small heavy-bottomed saucepan over medium heat to 325–350°F (use a thermometer if available). The oil should shimmer but not smoke.

Add thinly sliced shallots in a single layer (you may need to do two small batches). Fry, stirring gently or separating with a spatula, until golden brown and crisp, 3–5 minutes. Reduce heat if browning too quickly.

Using a slotted spoon, transfer crispy shallots to a paper-towel-lined plate and immediately sprinkle with 1/4 tsp salt. Reserve oil for another use if desired.

Place 1/2 cup raw pumpkin seeds in a dry skillet over medium heat. Toast, stirring frequently, until seeds begin to pop and turn fragrant, 3–5 minutes.

If using, stir in 1/4 tsp smoked paprika and 1/4 tsp sea salt during the last 30 seconds of toasting, then transfer to a bowl to cool.

In a small skillet over medium heat, melt 1 tbs butter (or vegan butter). Add 1/2 minced shallot and sauté until translucent and softened, about 2 minutes.

Add 3 tbs apple cider vinegar, 2 tbs honey or maple syrup, and 2 tbs dried cranberries or raisins (if using). Bring to a gentle simmer and reduce until slightly syrupy, about 3–4 minutes.

Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweet/sour balance — add a touch more honey/maple if too tart or a splash more vinegar if too sweet. Remove from heat and keep warm.

When Brussels sprouts are roasted, transfer them to a large bowl and immediately pour the warm agrodolce over them. Toss gently to coat, ensuring some glaze clings to cut sides.

Transfer glazed sprouts to a serving platter. Scatter toasted pumpkin seeds and crispy shallots evenly over the top.

Sprinkle with 1 tbs chopped fresh parsley and, if desired, a pinch of flaky sea salt. Serve warm.