Crisp Brussels Sprouts Recipe

Prepare and halve sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any discolored outer leaves, then halve each sprout lengthwise so the cut side will crisp.

Season

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

Roast until crisp

Spread sprouts cut-side down in a single layer on a rimmed baking sheet. Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply golden-brown and the outer leaves are crisped. For extra crispness, finish with 1–2 minutes under the broiler, watching carefully to avoid burning. Remove from oven and transfer to a serving bowl.

Make goat cheese mixture

While sprouts roast, place 4 ounces room-temperature goat cheese in a small bowl. Add 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons Bare honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir or mash with a fork until smooth and spreadable. Taste and adjust lemon or honey to preference. Keep at room temperature so it’s easy to dollop.

Toast almonds

In a small skillet over medium heat, melt 1 teaspoon butter. Add 1/2 cup slivered or sliced almonds and toast, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Immediately transfer to a plate to stop cooking.

Dress and assemble

When sprouts are hot, drizzle the finishing 1/2 teaspoon lemon juice over them and toss gently. Transfer sprouts to a serving platter. Dot or spoon the honey-lemon goat cheese over the warm sprouts in small quenelles or dollops (the warmth will slightly soften the cheese). Scatter the toasted almonds over the top, sprinkle 1 tablespoon chopped parsley if using, and finish with flaky sea salt to taste (about 1/4 teaspoon) and an extra drizzle of Bare honey if desired.

Serve

Serve immediately while sprouts are crisp and cheese is slightly melty. This appetizer is best hot or warm.