Brussel Sprouts Recipe
Make Brussel Sprouts 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 and seasoning
Optional finishing
Method
Prep
Trim and halve
Preheat the oven to 425°F (220°C). Rinse 1 lb Brussels sprouts under cold water and shake off excess. Trim the stem ends and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise so the cut side will get crispy.
Place the halved sprouts in a large bowl or rimmed baking sheet for tossing.
Season and roast
Toss with oil and seasoning
Add 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 minced garlic cloves to the bowl with the Brussels sprouts. Toss thoroughly so each sprout is coated. Spread the sprouts cut-side down in a single layer on a rimmed baking sheet — crowding reduces crisping, so use two sheets if needed.
Roast
Roast in the preheated 425°F (220°C) oven for 18–22 minutes, until the cut sides are deep golden brown and the outer leaves are crisp. Halfway through (around 10–12 minutes), shake the pan or use a spatula to flip any sprouts that are excessively dark on one side so they cook evenly.
Finish and serve
Dress and finish
Remove the sheet from the oven. Immediately sprinkle 1 tbs fresh lemon juice over the hot sprouts and toss gently. If using, add 2 tbs grated Parmesan, 3 tbs toasted chopped walnuts or pecans, and 1/4 tsp red pepper flakes. Toss to combine so cheese melts slightly and nuts distribute evenly.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve hot.