Crispy Brussels Sprouts Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves; halve larger sprouts so all pieces are roughly uniform in size.

Par-cook bacon

Slice bacon crosswise into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces until just starting to brown and render fat but not fully crisp, about 4–5 minutes. Reserve bacon and 1–2 tablespoons of the bacon fat; drain the rest. (Alternatively, you may crisp bacon fully and reheat briefly after roasting.)

Toss Brussels

In a large bowl, combine halved Brussels sprouts, olive oil, melted butter, reserved bacon fat (if any), kosher salt, black pepper, and smoked paprika (if using). Toss thoroughly so sprouts are evenly coated.

Arrange on pan

Spread the sprouts cut-side down on the prepared baking sheet in a single layer. Scatter the par-cooked bacon pieces and thinly sliced shallot (or diced half shallot) among the sprouts. Smash or thinly slice garlic cloves and tuck them between sprouts (or mince and sprinkle during last 6–8 minutes of roast if you prefer less browning).

Roast

Roast in the preheated oven for 20–26 minutes, stirring or shaking the pan once halfway through. Roast until outer leaves are deeply golden and crisp and centers are tender when pierced with a knife. If you prefer extra crispness, broil 1–2 minutes at the end, watching carefully to avoid burning.

Add Parmesan and balsamic

Remove the pan from the oven. Immediately sprinkle the hot sprouts with the grated Parmesan so it melts slightly. Drizzle the balsamic glaze evenly over the sprouts and squeeze the teaspoon of lemon juice over top to brighten flavors. Toss gently to combine.

Crisp bacon final touch

If you par-cooked the bacon and it needs extra crisping, return the pan to the oven for 3–4 minutes or crisp bacon in the skillet for 1–2 minutes before mixing back in. If bacon was fully crisped earlier, simply fold it in now.

Garnish and serve

Transfer to a serving dish, sprinkle with remaining Parmesan if desired and chopped fresh parsley. Serve hot.