Brussels Sprouts Recipe

Preheat

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Trim and halve the Brussels sprouts: remove any loose or yellow outer leaves, trim the stem ends, then slice each sprout in half through the stem so they sit cut-side down.

Toss with oil and seasoning: place the halved sprouts in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Toss until evenly coated.

Arrange and roast: spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a light drizzle of oil to prevent sticking). Roast for 20–25 minutes, turning once after 12–15 minutes if needed, until edges are deep golden-brown and centers are tender when pierced with a fork.

Toast and chop almonds: while the sprouts roast, heat a small skillet over medium heat. Add 1 teaspoon unsalted butter and 1 ounce whole almonds. Toast, stirring or shaking the pan, until almonds are fragrant and beginning to brown, about 3–5 minutes. Transfer to a cutting board, let cool 1–2 minutes, then roughly chop into coarse pieces.

Prepare lemon goat cheese: in a small bowl, combine 4 ounces soft lemon goat cheese with 1 teaspoon fresh lemon juice and 1 teaspoon lemon zest. Stir or mash with a fork to loosen the cheese to a slightly spreadable consistency. If the cheese is firm, let it sit at room temperature 10 minutes or microwave briefly (5–8 seconds) to soften.

Assemble while hot: when the Brussels sprouts are done roasting, transfer them to a serving platter or leave on the baking sheet. Dot or spoon the lemon goat cheese over the hot sprouts in small dollops so it softens as it meets the warm vegetables.

Drizzle honey: drizzle 2 teaspoons local bare honey evenly over the sprouts and goat cheese.

Finish and garnish: sprinkle the toasted chopped almonds over the top, add 1 tablespoon chopped fresh parsley if using, and finish with 1/4 teaspoon flaky sea salt to taste and a light grind of black pepper if desired.