Brussels Sprouts Recipe

Prep

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose yellowed leaves. Halve the sprouts lengthwise (quarter very large ones). Pat dry thoroughly with a kitchen towel—dryness is key for crisping.

Season

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon smoked paprika (if using) until evenly coated.

Roast

Arrange sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if needed. Roast in the preheated oven for 18–24 minutes, checking at 15 minutes. Roast until the cut faces are deep golden-brown and outer leaves are crisp and blistered. Flip once after 12–15 minutes if using a very full sheet for even browning.

Finish

When sprouts are done, transfer to a serving platter. Squeeze the juice of half a lemon (about 1/2 lemon) over them and toss gently to glaze. Taste and adjust salt and pepper if needed.

While the sprouts roast, make the whipped herb crème fraîche. In a small bowl, combine 3 tablespoons crème fraîche, 1 tablespoon finely snipped chives, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest, 1/2 teaspoon very finely grated garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously (or beat with a fork) for 30–45 seconds until the mixture is smooth and slightly aerated. If the mixture feels too thick to dollop, add up to 1 teaspoon cold water, 1/4 teaspoon at a time, to loosen to a soft, pipeable/dollop consistency. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Transfer the whipped crème fraîche to a small serving bowl or use a spoon to dollop directly onto the roasted sprouts.

Spoon or dollop the whipped herb crème fraîche over the hot Brussels sprouts — aim for small dollops distributed across the platter so each portion gets some. Sprinkle 2 tablespoons toasted sliced almonds or crispy pancetta and 1 tablespoon microgreens or chopped parsley over the top for texture and color.

Serve immediately while sprouts are hot and crisp and the crème fraîche is cool and tangy.