Brussels Recipe
Make Brussels Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brussels sprouts & seasoning
Finishing & garnish
Method
Brussels sprouts & seasoning
- 1
Prepare sprouts
Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim stem ends, remove any yellow outer leaves, and halve larger sprouts so pieces are roughly uniform in size (about 1/2–3/4 inch thick). Pat dry thoroughly with a clean kitchen towel or paper towels.
- 2
Toss with oil & season
In a large bowl, combine the halved sprouts with the olive oil, kosher salt, and freshly ground black pepper. Toss until each piece is evenly coated.
- 3
Roast
Spread sprouts cut-side down in a single layer on a rimmed baking sheet (use foil or parchment for easier cleanup). Roast in the preheated oven for 18–22 minutes, or until the cut sides are deep golden-brown and the outer leaves are crisp. Shake or stir once at about 10–12 minutes to promote even browning.
Finishing & garnish
- 4
Add balsamic & nuts
Remove the baking sheet from the oven. Drizzle the roasted sprouts with the balsamic vinegar (or a light brush of balsamic glaze) and sprinkle the toasted sliced almonds over the top. If using plain almonds, you can toast them in a dry skillet over medium heat for 2–3 minutes until fragrant before adding.
- 5
Cheese & zest
While sprouts are still hot, grate the Parmesan over them so it melts slightly and adds savory richness. Finish with the lemon zest for brightness.
- 6
Serve
Transfer to a serving bowl or platter and taste for seasoning; add a pinch more salt and pepper if needed. Serve hot.