Brussel Sprouts Recipe

Preheat and trim

Preheat the oven to 425°F (220°C). Rinse 1 lb brussels sprouts under cold water, trim the stem ends, and remove any yellow or loose outer leaves. If sprouts are large, cut them in half lengthwise so the cut side will brown; leave small ones whole.

Toss with oil and seasoning

In a large bowl, combine the trimmed brussels sprouts with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss until evenly coated.

Arrange on baking sheet

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Make sure they are not overcrowded to allow proper browning; use two sheets if necessary.

Roast

Roast in the preheated oven for 20–25 minutes, until the edges are deeply browned and the centers are tender when pierced with a fork. At about 12–15 minutes, shake the pan or use a spatula to turn them for even browning.

Glaze

Remove the baking sheet from the oven. Drizzle 1 tbsp balsamic vinegar and 1 tsp honey over the hot sprouts. Toss gently on the sheet to coat; the heat will help the glaze cling and reduce slightly.

Add toppings

Sprinkle 2 tbsp grated parmesan cheese and 2 tbsp toasted sliced almonds over the glazed sprouts. If you like heat, add 1/4 tsp red pepper flakes. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Transfer the brussels sprouts to a serving dish and serve hot as a side dish.