Crispy Brussels Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform in size.

In a large bowl, toss the trimmed Brussels sprouts with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet. Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan once halfway through, until edges are deeply browned and crisp and centers are tender. If you prefer extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.

While sprouts roast, make the balsamic reduction. In a small saucepan combine 1 cup balsamic vinegar and 1 tbs honey (or brown sugar). Bring to a gentle boil over medium heat, then reduce heat to maintain a lively simmer.

Simmer until the mixture thickens and coats the back of a spoon, about 10–12 minutes. Remove from heat — the reduction will thicken further as it cools. Taste and adjust sweetness if desired. Let cool slightly.

Toast the chopped pistachios in a small dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly colored. Remove from heat and let cool slightly.

When the sprouts are done roasting, transfer them to a serving bowl or leave on the baking sheet. Sprinkle the toasted pistachios, 2 tbs dried goji berries, and 1 oz finely grated Pecorino Romano over the hot sprouts so the cheese melts slightly.

Drizzle the warm balsamic reduction over the plated Brussels sprouts (start with 1–2 tbs and add more to taste). Zest 1/2 tsp lemon over the top and finish with a light sprinkle of flaky sea salt if desired. Toss gently to combine and serve immediately.