Crispy Brussel Sprouts Recipe

Prep sprouts

Preheat 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 so halves are roughly uniform in size; leave small ones whole.

Dry and season

Place the trimmed sprouts in a clean kitchen towel or salad spinner and pat dry thoroughly. Transfer to a large bowl and toss with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange on sheet

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if needed. Leave a little space between pieces for good air circulation.

Roast

Roast in the preheated oven for 20–28 minutes, until outer leaves are deep golden-brown and crisp and interiors are tender when pierced with a fork. At about 12–15 minutes, check and shake the pan or flip any pieces that are browning unevenly so they crisp evenly.

Finish and toss

Remove the sheet from the oven. While hot, transfer sprouts to a large bowl. Add 1 tbsp lemon juice and 1 tsp honey or maple syrup (if using) and toss to coat, which brightens flavor and helps any topping stick.

Add toppings

Sprinkle 2 tbsp toasted sliced almonds (or chopped walnuts), 2 tbsp grated Parmesan, and 1 tsp chili flakes over the sprouts and gently toss. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Serve

Transfer to a serving dish and serve immediately while crisp. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.