Brussels Sprouts Recipe

Preheat and trim

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Halve each sprout lengthwise (quarter very large ones) so pieces are roughly uniform.

Toss with oil and season

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

Roast

Spread the sprouts in a single layer on a rimmed baking sheet, cut side down. Roast in the preheated oven for 18–22 minutes, until the cut sides are deep golden-brown and the outer leaves are crisp; shake the pan or stir once halfway through for even browning. Total time depends on size—test a piece for tenderness.

While the sprouts roast, place pistachios in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop. Measure out 1/4 cup goji berries and grate the Pecorino if not pre-grated.

When the Brussels sprouts are done, transfer them to a large mixing bowl while still hot. Add the toasted chopped pistachios and dried goji berries; gently toss to combine so some pistachio pieces stick to the sprouts.

While still warm, sprinkle 1/4 cup finely grated Pecorino over the sprouts and toss briefly. The warmth will soften and slightly melt the cheese, helping it adhere.

Drizzle 2 tablespoons balsamic reduction over the mixture in a thin stream, tossing lightly to distribute. If using, add 1/2 teaspoon lemon zest and 1 tablespoon chopped fresh parsley. Taste and adjust seasoning; sprinkle a pinch of flaky sea salt if desired.

Plate the Brussels sprouts on a serving dish and finish with an extra drizzle of balsamic reduction in a decorative pattern if desired. Serve immediately while warm.