Crispy Brussels Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or brown outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly the same size; leave small ones whole.

Place the prepared sprouts in a large bowl and pat dry with paper towels to remove surface moisture (this helps them crisp).

Season sprouts with 1 tsp kosher salt and 1 tsp freshly ground black pepper and toss to coat evenly.

Oil and spread

Add 3 tbs olive oil to the bowl and toss sprouts until lightly and evenly coated. Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if necessary.

Roast in the preheated oven for 18–22 minutes, checking at 12 minutes. Continue roasting until the cut sides are deep golden-brown and the outer leaves are crisp and slightly charred, and the centers are tender when pierced with a fork.

Garlic butter finish

While sprouts roast, melt 1 tbs unsalted butter in a small skillet over medium heat. Add 2 minced garlic cloves and 1 tsp red pepper flakes and cook, stirring, for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 1 tbs lemon juice.

When sprouts are done, transfer the hot sprouts back to the large bowl. Pour the garlic-butter-lemon mixture over them and toss to coat. Immediately grate 2 tbs Parmesan over the sprouts and toss gently so it melts slightly and adheres.

Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle 2 tbs toasted pine nuts or chopped toasted almonds and 1 tbs chopped fresh parsley over the sprouts, if using, and toss lightly.

Serve hot as a side or snack. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.