Crispy Brussels Sprouts Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim ends of Brussels sprouts and halve them lengthwise. If any are large, quarter so pieces are uniform.

In a large bowl, toss the halved sprouts with olive oil, kosher salt, black pepper and baking powder. The baking powder helps create extra crispness on the cut surfaces.

Spread sprouts cut-side down in a single layer on a rimmed baking sheet. Roast in the preheated oven for 18–22 minutes, until deeply browned and crisp on the cut side and tender through. For extra browning, broil 1–2 minutes at the end watching closely.

While the sprouts roast, prepare the bacon. Lay bacon slices on a foil-lined sheet pan. If using brown sugar glaze, sprinkle the brown sugar evenly over the bacon and crack a little black pepper over it.

Bake the bacon in the same 425°F oven on a separate rack for 12–18 minutes depending on thickness and desired crispness. Remove when crisp, transfer to paper towels to drain, then chop or crumble into bite-sized pieces. Reserve bacon fat (a tablespoon or two) for flavor if desired.

Slice the yellow onion into 1/4-inch thick rings and separate into individual rings.

In a shallow bowl, whisk together buttermilk. In another shallow bowl, combine flour, cornstarch, garlic powder, smoked paprika and salt.

Heat vegetable oil in a medium skillet over medium-high heat to 350°F (175°C) or heat about 1/2" oil until a breadcrumb sizzles when dropped in. Working in small batches, dip onion rings into buttermilk, let excess drip, then dredge in the flour mixture, pressing to adhere.

Fry rings 2–3 minutes per side until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) while you finish other components.

Transfer roasted Brussels sprouts to a large serving bowl or platter. Toss gently with the reserved bacon pieces and, if used, 1 tablespoon of reserved bacon fat or a drizzle of olive oil to boost flavor.

Scatter crumbled blue cheese evenly over the hot sprouts so it softens and melts slightly. Top with a few of the buttermilk onion rings (reserve some for garnish if desired).

Drizzle hot honey evenly over the assembled dish — start with 1 tablespoon and add more to taste (the recipe lists 2 Tbs total). Squeeze the lemon juice over the top to brighten flavors and sprinkle chopped parsley if using.

Taste and adjust: add a pinch more salt or a crack of black pepper if needed. Serve immediately while sprouts are crisp and onions are still crunchy.