Brussels Recipe

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Trim and halve the Brussels sprouts: slice off the stem ends, remove any loose or damaged outer leaves, then cut each sprout in half lengthwise so the flat cut face will caramelize.

Place the halved sprouts in a large bowl. Add 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss well so each piece is evenly coated.

Arrange the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if needed for space.

Roast in the preheated oven for 18–22 minutes, until the cut faces are deeply golden-brown and the outer leaves are crisp. At about 12 minutes, check and give the pan a shake to rotate pieces if necessary for even browning.

Remove the pan from the oven. While the sprouts are hot, drizzle with 1 tbs fresh lemon juice and sprinkle 2 tbs grated Parmesan over them; toss gently on the pan or in a bowl to distribute.

If using, add 1/4 cup toasted chopped walnuts or pecans and sprinkle 1 tsp red pepper flakes for a touch of heat. Taste and adjust seasoning with additional salt or lemon as desired.

Serve immediately while hot and crisp. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven for 6–8 minutes to re-crisp.