Brussels Sprouts Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half; leave small ones whole so they cook evenly.

Toss and roast sprouts

In a large bowl, toss the prepared brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated. Spread them cut side down on a rimmed baking sheet in a single layer.

Char cranberries and roast together

Scatter the cranberries around the sprouts on the same sheet (if using frozen, pat dry first). Place the sheet in the preheated oven and roast 18–22 minutes, stirring once or flipping sprouts after 12 minutes, until sprouts are deeply browned at the edges and cranberries are blistered and slightly charred. If some cranberries are softening earlier, remove them with a spatula to prevent burning.

While the vegetables roast, make the paprika oil. In a small saucepan or skillet over low heat, warm 4 tablespoons neutral oil until just warm (do not let it smoke). Remove from heat and whisk in 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, the minced garlic clove, and 1 teaspoon red pepper flakes (optional). Let the flavors infuse for 5 minutes. Strain the oil through a fine mesh if you prefer no garlic pieces, or leave as-is.

Taste and adjust: if the oil tastes too raw, gently warm it a few more seconds off-heat; cool before using on the finished dish.

In a small bowl or jar, whisk together 2 teaspoons Dijon mustard, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. If the dressing is too thick, whisk in up to 1 teaspoon warm water to reach a pourable consistency. Taste and adjust acidity or sweetness as needed.

Combine and dress: transfer the roasted brussels sprouts and charred cranberries to a serving bowl while still warm. Drizzle about half of the paprika oil over them and then drizzle the honey-mustard lemon dressing. Toss gently to coat, tasting as you go. Add more paprika oil or dressing if desired.

Garnish: sprinkle the lemon zest, the toasted sliced almonds or chopped pecans (if using), and 1/2 teaspoon dried thyme or crumbled dried rosemary over the top. Finish with a light pinch of flaky salt if you like.

Serve immediately: this dish is best served warm so the paprika oil and warm dressing meld with the sprouts and cranberries. Leftovers can be refrigerated up to 3 days and reheated gently in a skillet.