Crispy Brussel Sprouts Recipe

Prep

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise (quarters for very large ones) so cut sides are flat.

Dry and oil

Pat the halved sprouts thoroughly dry with paper towels — moisture prevents crisping. In a large bowl, toss the sprouts with 2 tbs olive oil, 1 tsp salt, and 1 tsp pepper until evenly coated.

Roast

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet). Roast in the preheated oven for 18–22 minutes, checking at 15 minutes: you want deep golden-brown caramelization on the cut sides and crisp edges; shake the pan once about halfway through for even browning. For extra crispness, broil for an additional 1–2 minutes, watching closely to avoid burning.

Finish

Remove from oven and let cool slightly on the pan for 2 minutes so they firm up and stay crisp.

Combine wet ingredients

While sprouts roast, make the vinaigrette. In a small bowl or jar, whisk together 2 tbs white wine or champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot.

Emulsify

Slowly whisk in 3 tbs extra-virgin olive oil until the dressing is emulsified and slightly thickened. Stir in 1 tsp black truffle oil. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add a touch more vinegar if too rich, or a few drops more truffle oil for stronger aroma (use truffle oil sparingly).

Transfer the roasted Brussels sprouts to a serving bowl or leave on the baking sheet. Drizzle the black truffle vinaigrette evenly over the hot sprouts — the heat will help absorb the flavors but add gradually so you don’t overdress them (start with half the vinaigrette and add more to taste).

Sprinkle the freshly grated Parmigiano-Reggiano over the dressed sprouts so it warms and slightly melts on contact. Add lemon zest and chopped parsley if using, toss gently to combine, and finish with a quick additional grind of black pepper to taste.

Serve immediately while the sprouts are still warm and crisp.