Crispy Brussels Sprouts Recipe

Prep and halve sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow or damaged outer leaves, then halve each sprout lengthwise. If some are much larger, quarter them so pieces are similar in size for even cooking.

Toss with oil and seasonings

In a large bowl, combine the halved sprouts, 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss thoroughly so each piece is coated.

Roast until crisp

Arrange sprouts cut-side down on a rimmed baking sheet in a single layer (use two sheets if needed to avoid crowding). Roast in the preheated oven for 18–22 minutes, or until edges are deeply browned and centers are tender. For extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning.

Toast almonds

While sprouts roast, heat a medium skillet over medium heat. Add the 1 cup almonds (slivered or chopped) and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Transfer almonds to a bowl to stop cooking.

Sauté garlic in butter

In the same skillet, reduce heat to medium-low and add 1 tbs unsalted butter. Once melted, add the 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Remove from heat to prevent burning; you will combine with sprouts after roasting.

Make balsamic glaze

In a small saucepan combine 1 cup balsamic vinegar and 1 tbs brown sugar. Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer and cook, stirring occasionally, until reduced to a thick syrup that coats the back of a spoon, about 10–15 minutes. Stir in 1 tsp honey or maple syrup if using for additional gloss. Remove from heat and let cool slightly — the glaze will thicken more as it cools.

Combine and finish

When sprouts are roasted, transfer them back to the large bowl. Add the sautéed garlic and butter, toasted almonds, and about 2–3 tbs of the balsamic glaze. Toss gently to coat — add more glaze a tablespoon at a time until you reach the desired balance of sweet-tart flavor. Taste and adjust with flaky sea salt (about 1/2 tsp total) and freshly ground pepper if needed. If using, sprinkle 1 tsp lemon zest over the finished dish for brightness.

Serve

Transfer to a serving dish and drizzle any remaining glaze decoratively over the top. Serve warm as a side or appetizer.