Crispy Brussels Sprouts Recipe

Preheat and trim

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup. Trim the Brussels sprouts by cutting off the tough stem ends and removing any yellow or loose outer leaves. If sprouts are large, halve them through the stem; leave small ones whole.

Dry thoroughly

Pat the trimmed Brussels sprouts thoroughly with paper towels or a clean kitchen towel to remove surface moisture — dry sprouts crisp up better in the oven.

Toss with oil and seasonings

Place the dried sprouts in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Toss to coat evenly. Ensure each sprout has a thin coating of oil — not swimming in oil.

Arrange on sheet

Spread the sprouts cut-side down in a single layer on the prepared baking sheet, leaving a little space between them so they roast and not steam. Use two sheets if necessary; overcrowding reduces crispness.

Roast until caramelized

Roast in the preheated oven for 18–25 minutes, checking at 12–15 minutes. After 12–15 minutes, toss or flip any whole sprouts or shake the pan so they brown on multiple sides. Continue roasting until outer leaves are deeply browned and edges caramelized, with fork-tender interiors. Total time depends on size — expect about 20 minutes for halved medium sprouts.

Brighten and add texture

Remove the pan from the oven. Immediately transfer sprouts to a serving bowl. Drizzle 1 tablespoon fresh lemon juice over them and sprinkle 2 tablespoons shaved or grated Parmesan while hot so it softens slightly. If using, add 2 tablespoons toasted pine nuts or chopped walnuts and 1 teaspoon red pepper flakes. Toss gently to combine.

Adjust seasoning & serve

Taste and adjust with a pinch more salt or a crack of black pepper if desired. Serve hot as a side dish.