Crispy Brussels Sprouts Recipe

prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve sprouts lengthwise. If some are very large, quarter them so pieces are roughly uniform in size.

season and roast

Place halved sprouts in a bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to coat evenly. Spread sprouts cut-side down in a single layer on a rimmed baking sheet (use parchment or a silicone mat for easier cleanup). Roast for 18–22 minutes, until the undersides are deep golden-brown and edges are crisp and caramelized; shake the pan once about halfway through to promote even browning. If you prefer extra crispness, broil 1–2 minutes at the end while watching closely.

finish

When sprouts are done, transfer them to a large bowl. If using, drizzle 1 teaspoon rice vinegar over the hot sprouts and toss gently to brighten flavor.

While the sprouts roast, make the aioli. Mince 1 garlic clove finely or grate it on a microplane. In a small bowl combine 1/2 cup mayonnaise, 1 1/2 tablespoons Sriracha (adjust to heat preference), 1 tablespoon fresh lemon juice, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning or Sriracha to preference. Refrigerate until ready to serve.

Prepare peppers and scallions: thinly slice teardrop peppers into 1/8–1/4" strips (remove seeds if you want milder heat). Thinly slice scallions on the bias, using the green parts for color and a mild onion flavor.

Plate and finish: Transfer roasted Brussels sprouts to a serving platter. Drizzle about half of the sriracha aioli over the hot sprouts and toss gently to coat some pieces, reserving the rest for serving on the side. Scatter sliced teardrop peppers and scallions over the sprouts. Sprinkle toasted sesame seeds if using. Serve immediately with remaining aioli on the side.

Make-ahead and storage: Aioli can be made up to 3 days ahead and kept refrigerated in an airtight container. Leftover roasted sprouts keep 2–3 days refrigerated; re-crisp in a 400°F (200°C) oven for 6–8 minutes.