Crispy Autumn Brussels Sprouts Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on top if you have one (rack helps crisping but is optional).

Trim and halve the Brussels sprouts: cut off the stem end and remove any yellow outer leaves. Slice each sprout in half lengthwise so cut side will contact the pan.

Place the halved sprouts in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss to coat thoroughly and let sit 5 minutes to allow salt to draw out moisture for better browning.

Spread the sprouts cut-side down in a single layer on the prepared baking sheet or rack. Avoid overcrowding — use two sheets if necessary. Roast in the preheated oven for 20–25 minutes, undisturbed, until the cut sides are deep golden-brown and outer leaves are crisp. If using a rack, check for even browning and rotate the pan at 12 minutes.

If you prefer extra-crispy edges, switch oven to broil for the last 1–2 minutes, watching carefully to prevent burning. Remove from oven and transfer sprouts to a large shallow serving platter while still hot.

While sprouts roast, finely mince the shallot. Place minced shallot in a small bowl with 1 tablespoon red wine vinegar and 1 teaspoon maple syrup; let sit 5 minutes to mellow and slightly pickle the shallot.

If your dried cherries are very dry, soak them briefly: place 1/2 cup dried cherries in 2 tablespoons warm water for 5 minutes, then drain. This plumps them slightly and makes them juicier in the dish.

In a small skillet over medium heat, toast 1/4 cup sliced almonds, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and set aside.

Combine the drained cherries and pickled shallot (including any remaining vinegar) in a small bowl. If you like a bit more sweetness or gloss, stir in the 1 teaspoon maple syrup now. Taste and adjust: add a pinch of salt or a few drops more vinegar if needed.

Scatter the cherry‑shallot mixture over the hot roasted Brussels sprouts on the serving platter so the heat softens the cherries and warms the shallot. Sprinkle toasted almonds, 2 tablespoons finely grated Parmesan (if using), and 2 tablespoons chopped fresh parsley evenly across the sprouts.

Serve family-style immediately while hot and crisp. Provide extra salt and black pepper at the table. Leftovers keep refrigerated up to 2 days; re-crisp briefly in a 400°F oven for 5–8 minutes before serving.