Brussel Sprouts Recipe

Trim and halve

Preheat the oven to 425°F (220°C). Rinse 1 lb Brussels sprouts under cold water, shake off excess, trim the stem ends and remove any yellow or loose outer leaves. Cut larger sprouts in half through the stem so cut sides are flat; leave small ones whole.

Dry and season

Pat the sprouts dry thoroughly with a kitchen towel or paper towels. In a large bowl, toss the sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the seasoned sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a silicone mat if desired). Roast in the preheated 425°F oven for 18–22 minutes, until the cut sides are deep golden-brown and the outer leaves are crisp, stirring or shaking the pan once halfway through to promote even browning. For more char, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove the pan from the oven. Immediately drizzle 1 tbs balsamic vinegar over the hot sprouts and gently toss to coat. Add 2 tbs toasted sliced almonds for crunch, 2 tbs grated Parmesan if using, and 1 tsp lemon zest if using to brighten. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.