Roasted Brussels Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so all are roughly the same size.

Toss the prepared Brussels sprouts with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl until evenly coated.

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until deeply browned and fork-tender. Cooking time depends on size—smaller sprouts may finish in 18 minutes; larger may need up to 25 minutes.

While the sprouts roast, cook the bacon. Place 4 slices of thick-cut bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a paper towel–lined plate to drain, then roughly chop when cool enough to handle.

If using nuts, roughly chop 1 ounce toasted walnuts or pecans and toast them in the same skillet for 1–2 minutes over medium heat to pick up bacon flavor and warm through; transfer to a bowl.

Crumble 3 ounces of soft goat cheese into small pieces or warm briefly to make it easily dollopable.

Make the balsamic glaze while the sprouts roast: combine 1 cup balsamic vinegar and 1 tablespoon brown sugar (or honey) in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the liquid reduces to about 1/4–1/3 cup and coats the back of a spoon, about 12–18 minutes. Watch closely near the end so it doesn't burn. Remove from heat and let cool slightly; it will thicken more as it cools.

When Brussels sprouts are done, transfer them to a serving platter or bowl. Sprinkle the chopped crispy bacon and toasted nuts (if using) evenly over the sprouts.

Dot or crumble the goat cheese over the warm sprouts so it softens and partially melts.

Drizzle the balsamic glaze over the assembled dish — start with 1–2 tablespoons and add more to taste. Toss gently if desired to distribute flavors, or serve arranged.

Finish with a sprinkle of chopped fresh parsley and a pinch of flaky sea salt if using. Serve warm.