Crispy Brussels Sprouts Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts lengthwise so all are roughly uniform in size.

Dry the halved sprouts thoroughly on a clean kitchen towel or paper towels. Excess moisture prevents crisping.

Toss the sprouts in a bowl with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Arrange the sprouts cut-side down on a rimmed baking sheet in a single layer with space between them for maximum browning.

Roast in the preheated oven 20–25 minutes, until cut sides are deeply browned and outer leaves are crisp. For extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.

While sprouts roast, drain the tofu and pat lightly to remove excess water. Place tofu in a blender or food processor.

Add 1 tbs olive oil, 1 tbs lemon juice, chopped parsley, chopped chives, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to the tofu.

Blend until completely smooth and creamy, scraping down sides as needed (about 30–60 seconds). Taste and adjust seasoning — add a little more lemon or salt if desired. Transfer to a bowl and refrigerate briefly if you prefer it chilled.

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs brown sugar or maple syrup, 1/2 tsp sesame oil, 1/2 clove grated garlic, and 1/2 tsp grated ginger (if using) in a small bowl until sugar dissolves.

Taste and adjust: add a pinch more sugar for sweetness, or a splash more vinegar for acidity. Set aside.

Remove roasted Brussels sprouts from the oven. Allow to rest 1–2 minutes.

Place a generous dollop (about 2–3 tbs) of herb whipped tofu on a serving platter or individual plates and spread slightly to form a bed.

Top the tofu with the roasted Brussels sprouts and scatter 1/2 cup cooked edamame among the sprouts.

Drizzle the sweet soy dressing evenly over the sprouts and edamame (about 2–3 tbs).

Garnish with thinly sliced scallions, 1 tsp toasted sesame seeds, and a light sprinkle of red pepper flakes if you like heat.

Serve warm. Leftovers: store sprouts and tofu separately in airtight containers in the refrigerator for up to 3 days; re-crisp sprouts in a 400°F (200°C) oven for 5–8 minutes.