Roasted Brussels Sprouts Topping Recipe
Make Roasted Brussels Sprouts Topping Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Brussels Sprouts
Finishing & Topping
Method
Roasted Brussels Sprouts
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Trim and halve
Trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Cut each sprout in half lengthwise so the cut side will brown and caramelize.
Season
Toss the halved Brussels sprouts in a large bowl with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.
Arrange on baking sheet
Spread the sprouts on the prepared baking sheet in a single layer with the cut sides down. Use two sheets if needed to avoid overcrowding (overcrowding steams them instead of roasting).
Roast
Roast in the preheated oven for 18–25 minutes, stirring or flipping once halfway through (around 10–12 minutes). Roast until the cut sides are deeply golden-brown and the outer leaves are crisped, edges caramelized, and centers tender when pierced with a fork.
Finishing & Topping
Toast nuts (if not pre-toasted)
While sprouts roast (or beforehand), toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and golden, 3–4 minutes. Transfer to a small bowl to cool so they don't continue browning in the hot pan.
Dress the sprouts
When the sprouts are done, transfer them to a large bowl. Add 1 tablespoon fresh lemon juice and 2 tablespoons balsamic glaze; toss gently to coat. Taste and adjust seasoning with an additional pinch of salt or a few grinds of black pepper if desired.
Finish with toppings
Transfer sprouts to a serving dish and sprinkle the toasted nuts evenly over the top. Scatter 2 tablespoons grated Parmesan or Pecorino if using, and finish with a light pinch (about 1/4 teaspoon) of red pepper flakes for a touch of heat, if desired.
Serve
Serve warm as a topping for grain bowls, salads, roasted meats, or simply as a side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven for 6–8 minutes to re-crisp.