Crispy Brussels Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Rinse 1 lb Brussels sprouts under cold water and trim off the stem ends. Remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly the same size.

Dry and season

Pat the halved sprouts thoroughly dry with clean kitchen towels or paper towels. Place them in a large bowl and toss with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange for roasting

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Leave a little space between pieces so they roast rather than steam. If necessary, use two sheets rather than crowding.

Roast

Roast in the preheated 425°F (220°C) oven for 18–22 minutes, until the undersides are deep golden-brown and the outer leaves are crisp. At the 12-minute mark, check and shake the pan once to rotate pieces for even browning. Roast longer for more caramelization, watching closely so they don't burn.

Remove the baking sheet from the oven. Immediately transfer the hot sprouts to a large bowl. While still hot, drizzle with 1 tbs lemon juice and toss to combine so the citrus loosens any caramelized bits.

If using, sprinkle 2 tbs grated Parmesan cheese and 0.25 tsp red pepper flakes over the sprouts and toss gently to distribute. Taste and adjust seasoning with additional salt and pepper if needed.

Optionally finish with 1 tbs balsamic glaze drizzled over the top for a sweet-acid contrast. Serve hot as a side or appetizer.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes before serving.