Crispy Brussels Sprouts Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve each sprout lengthwise so the cut side will crisp.

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

Spread the sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between them so they roast instead of steam.

Roast for 18–22 minutes, until the cut sides are deeply browned and crisp and the outer leaves are caramelized. Shake the pan or stir once at the 12-minute mark for even browning.

If you like extra crispness, broil for 1–2 minutes at the end—watch closely to prevent burning. Remove from oven and let cool slightly on the pan.

While the sprouts roast, place 1 cup prepared hummus in a small bowl. Stir in 1 tablespoon fresh lemon juice and, if too thick for spreading, 1 tablespoon water to reach a smooth, spreadable consistency.

Taste and adjust seasoning with a pinch of salt or more lemon if needed. Keep covered at room temperature until plating.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon toasted sesame oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove.

Whisk or shake vigorously until emulsified. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust acidity or sweetness as desired.

Spread a generous layer (about 1–2 tablespoons) of the lemoned hummus onto each serving plate or onto a communal platter to create a base.

Arrange the warm roasted Brussels sprouts over the hummus, cut sides up for presentation or cut sides down if preferred. Drizzle the balsamic-sesame dressing evenly over the sprouts (about 1–2 teaspoons per serving).

Sprinkle 1/4 cup finely grated Parmigiano-Reggiano over the plated sprouts while still warm so it melts slightly, then add 1 tablespoon toasted sesame seeds and 2 tablespoons chopped parsley.

Finish with a light dusting of flaky sea salt to taste and an optional extra drizzle of olive oil. Serve immediately while sprouts are warm.