Brussel Sprouts Recipe

Preheat & prep

Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim the stem ends, remove any yellow or loose outer leaves, and halve larger sprouts so pieces are roughly uniform in size.

Toss & season

In a mixing bowl, combine halved Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Toss until evenly coated.

Roast

Spread sprouts in a single layer on a rimmed baking sheet (cut side down when possible). Roast 20–25 minutes, stirring or shaking the pan once at about 12 minutes, until outer leaves are deeply golden-brown and interiors are tender. If you prefer more char, roast up to 28 minutes.

While sprouts roast, heat a small skillet over medium heat. Add 1 tsp unsalted butter (or olive oil for vegan). Add coarsely chopped pistachios and toast, stirring frequently, 2–4 minutes until fragrant and lightly browned. Remove from heat, stir in 1/4 tsp fine sea salt, and set aside to cool slightly.

When Brussels sprouts are done, transfer to a warm serving bowl. Immediately add lemon zest and toss gently to distribute.

Scatter the toasted pistachios and 1/2 cup pomegranate seeds over the sprouts so you get bursts of crunch and sweet-tart flavor throughout.

Grate 1/4 cup Pecorino Romano over the hot sprouts so it melts slightly. For a vegan option, use a vegan hard cheese or omit.

Drizzle 2 tbs balsamic reduction in a thin stream over the plated Brussels sprouts (or serve on the side). Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while warm so the texture contrasts (crispy edges, soft centers, crunchy pistachios, juicy pomegranate).