Brussels Sprouts Recipe

Time35m

Serves4

cheese, red pepper flakes

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Ingredients

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1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2
Trim and halve
Rinse 1 lb Brussels sprouts and pat dry. Trim the stem ends and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so all pieces are roughly similar in size.
3
Toss with oil and season
In a bowl, toss the halved sprouts with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.
4
Arrange and roast
Spread the sprouts cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–22 minutes, until bottoms are deep golden brown and edges are crisp. Shake the pan or stir once halfway through for even browning.
5
Optional broil for extra char
If you want more char, switch the oven to broil for the last 1–2 minutes — watch closely to avoid burning.

6
Toss with lemon and cheese
Remove the roasted sprouts from the oven and transfer them to a serving bowl or leave on the baking sheet. Immediately sprinkle 1 oz freshly grated Parmesan or Pecorino over the hot sprouts so the cheese softens and adheres. Drizzle 1 tsp fresh lemon juice and toss gently to combine.
7
Add heat and texture
Sprinkle 1 tsp red pepper flakes evenly over the sprouts (adjust to taste). If using, add 2 tbsp toasted pine nuts or chopped toasted almonds for crunch. Taste and adjust salt and pepper if needed.
8
Serve
Serve hot as a side dish. Leftovers keep refrigerated up to 3 days and can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.