Brussels Sprouts Recipe

Prepare

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform in size (about 1–1.5-inch pieces). Pat dry with a towel — dry surfaces brown better.

Season

In a large bowl, toss the prepared Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Roast

Spread sprouts in a single layer on a rimmed baking sheet, cut side down where possible. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until sprouts are deeply caramelized at the edges and tender when pierced with a fork.

Reduce

While sprouts roast, combine 1 cup balsamic vinegar and 2 tbs granulated sugar in a small saucepan over medium heat. Stir to dissolve sugar, bring to a gentle simmer, then lower heat to maintain a slow simmer. Reduce until mixture thickens and coats the back of a spoon—about 10–15 minutes. Watch closely to prevent burning.

Cool

Remove glaze from heat and let cool slightly; it will thicken further as it cools. If glaze becomes too thick, whisk in 1–2 tsp warm water to loosen to desired drizzling consistency.

Transfer roasted Brussels sprouts to a serving bowl or platter. Drizzle 2–3 tbs (or to taste) of warm balsamic glaze over the sprouts. Immediately shave or grate about 1 oz Parmigiano-Reggiano evenly over the hot sprouts so it melts slightly. If using, sprinkle 1 tsp lemon zest for brightness and finish with a light pinch (about 1/2 tsp) flaky sea salt to taste.

Serve warm as an antipasti or side. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to refresh caramelization.