Crispy Brussel Sprouts Recipe

Trim and halve

Preheat the oven to 425°F (220°C). Rinse 1 lb Brussels sprouts under cold water, shake off excess, then trim the stem ends and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise (quarter very large ones).

Pat the halved sprouts very dry with clean kitchen towels or paper towels. Excess surface moisture prevents crisping.

In a large bowl, combine 3 tbs olive oil, 1 tsp baking powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk briefly until the baking powder is evenly dispersed.

Add the dried Brussels sprouts to the bowl and toss thoroughly so each piece is lightly coated. The baking powder raises surface pH and helps create extra crispness.

Arrange the coated Brussels sprouts cut side down in a single layer on a rimmed baking sheet. Space them so they are not crowded; use two sheets if necessary.

Roast in the preheated oven for 18–22 minutes, checking at 15 minutes. Roast until the cut sides are deeply browned and caramelized and the outer leaves are crisped. For extra crispiness, turn the broiler on high for the last 1–2 minutes while watching closely to avoid burning.

Remove the sheet from the oven. Immediately toss the hot sprouts with 1 tbs lemon juice, 2 tbs grated Parmesan, 1/4 tsp red pepper flakes, and 1 tbs finely chopped parsley so the cheese melts slightly and flavors adhere.

Taste and adjust seasoning with a pinch more salt or lemon if desired. Serve hot as a side or appetizer.