Flaherty's Crispy Brussels Sprouts Recipe

Prep

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any loose outer leaves, and halve any larger sprouts so all are roughly the same size.

In a large bowl toss the halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer with space between them. Roast in the preheated oven for 18–22 minutes, until deeply browned and crisp on the cut sides and tender when pierced with a fork. If you like them extra-crispy, broil 1–2 minutes at the end while watching closely.

While the sprouts roast, whisk together 1/2 cup plain Greek yogurt, 1 teaspoon white miso paste, 1 tablespoon yuzu juice (or substitute), 1 teaspoon honey or maple syrup, 1/2 teaspoon rice vinegar and 1/2 teaspoon salt in a small bowl until smooth.

If the mixture is too thick for drizzling, add up to 1 teaspoon water and whisk to reach a thick but pourable consistency. Taste and adjust acidity or sweetness — add a little more yuzu/lemon for brightness or a touch more honey/maple to balance.

While the Brussels sprouts roast, cook 4 slices applewood-smoked bacon in a skillet over medium heat until crispy, 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then coarsely chop or crumble.

Reserve 1 tablespoon of the rendered bacon fat; if you have none or prefer, use 1 tablespoon neutral oil. In a small skillet over medium heat add the reserved bacon fat (or 1 tablespoon oil) and the 1/4 cup chopped pistachios. Toast the pistachios briefly, about 1–2 minutes, stirring, until aromatic. Remove from heat and immediately stir in 1 tablespoon maple syrup to glaze the pistachios lightly; set aside to cool slightly.

Mix the chopped bacon with the glazed pistachios. Taste and add a pinch of flaky sea salt if needed — remember bacon is salty already.

When the Brussels sprouts are roasted, transfer them to a serving platter. If you want a little extra crispness and browning, heat 1 tablespoon neutral oil in a large skillet over high heat and quickly sear the roasted sprouts for 1–2 minutes, tossing to get spots of color.

Drizzle the miso–yuzu yogurt over the hot sprouts in generous spoonfuls, or serve pool-style alongside for guests to dip. Scatter the bacon–pistachio mixture evenly over the sprouts.

Finish with 1 tablespoon aged balsamic glaze drizzled in a thin stream across the top and a light sprinkle of flaky sea salt and optional 1/2 teaspoon lemon zest for brightness. Serve immediately while warm and crisp.