Brussels Sprouts Recipe

Trim and halve

Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim woody stem ends and remove any yellowed outer leaves. Slice larger sprouts in half lengthwise; leave small ones whole.

If using bacon, slice each strip into 1/2-inch pieces and set aside.

Toss and roast

In a large bowl, toss Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Spread sprouts cut-side down on a rimmed baking sheet in a single layer (do not overcrowd). Roast in the preheated oven for 18–22 minutes, turning once halfway, until edges are deeply golden and centers are tender.

While sprouts roast, cook the bacon pieces in a medium skillet over medium heat until crisp, 6–8 minutes, stirring occasionally. Transfer cooked bacon to a paper towel-lined plate to drain and reserve 1 tbs of rendered bacon fat. If not using bacon, skip and reserve no bacon fat.

If you reserved bacon fat, after roasting you may toss sprouts briefly in the hot skillet with the reserved fat for 1 minute to add smoky flavor; otherwise proceed to finishing step.

Make togarashi-lemon pepper salt

Combine 3 tsp shichimi togarashi with 1 tsp lemon zest and 1 tbs lemon juice (or reduce juice to 1/2 tbs if you prefer a drier salt). Stir to form a loose spice-salt mixture. (This yields the togarashi-lemon pepper salt called for in the menu.)

When sprouts are done roasting, immediately transfer them to a serving bowl. Sprinkle the 1 tbs togarashi-lemon pepper salt evenly over the hot sprouts and toss gently to coat. Add toasted sesame seeds and the reserved crispy bacon pieces if using. Taste and adjust with additional lemon juice or salt if needed.

Finish with 1 tsp lemon zest sprinkled over the top and a final drizzle of up to 1 tbs extra-virgin olive oil if desired. Serve hot as a bite-sized side or appetizer.