Crispy Brussels Sprouts Recipe

trim and halve

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Slice larger sprouts in half from stem to tip so cut side faces down while cooking; leave small ones whole.

toss with oil and seasoning

In a large mixing bowl, combine Brussels sprouts with 2 tbs extra-virgin olive oil, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Toss thoroughly to coat each piece.

roast until crisp

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (line with parchment for easy cleanup). Roast in the preheated oven for 18–22 minutes, until the cut sides are deep golden-brown and outer leaves are crisp. Shake the pan once halfway through to promote even browning. For extra crispness, broil 1–2 minutes at the end while watching carefully to avoid burning.

finish with lemon

Remove sprouts from oven and transfer to a large warm bowl. Immediately toss with 1/2 tbs fresh lemon juice to brighten the flavor and help meld with the vinaigrette.

In a small bowl or jar, combine 2 tbs white wine vinegar, 1/2 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to blend.

Whisk in 3 tbs extra-virgin olive oil in a slow stream until emulsified. Stir in 2 tsp black truffle oil, 1 tbs finely minced shallot, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. The vinaigrette should be bright, balanced, with a noticeable but not overpowering truffle aroma.

If preparing ahead, keep chilled and bring to room temperature before using; re-emulsify by whisking or shaking.

Dress the warm roasted Brussels sprouts with the black truffle vinaigrette: start with 2–3 tbs vinaigrette and gently toss; add more to taste (you will likely use 2–4 tbs total depending on preference). Warming the sprouts helps absorb the vinaigrette flavors.

Transfer to a serving platter and immediately sprinkle 1/2 cup finely grated Parmigiano-Reggiano over the top so it slightly melts on the hot sprouts. Scatter 2 tbs toasted pine nuts or chopped toasted walnuts if using, and finish with a light sprinkle of flaky sea salt if desired.

Serve hot as an appetizer or side.