Brussels Sprouts Recipe

Prep

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise; leave small ones whole so pieces are similar in size.

Toss

Place the prepared Brussels sprouts in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until every sprout is evenly coated.

Roast

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Roast in the preheated oven for 20–25 minutes, turning once after about 12 minutes, until edges are deep golden-brown and centers are tender. For extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.

While the sprouts roast, make the balsamic reduction. Combine 1/2 cup balsamic vinegar and 1 teaspoon brown sugar or honey in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until the liquid thickens and coats the back of a spoon — about 8–12 minutes. Remove from heat; the reduction will thicken further as it cools. Taste and adjust sweetness if desired.

When the Brussels sprouts are done, transfer them to a serving dish while still hot. Crumble 3 ounces goat cheese evenly over the sprouts so it softens and melts slightly from the heat.

Drizzle the balsamic reduction over the sprouts — start with 1–2 tablespoons and add more to taste. Sprinkle flaky sea salt (about 1/2 teaspoon) evenly over the top and finish with the chopped parsley if using.

Serve immediately as an appetizer. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a warm oven to restore crispness.