Crispy Brussel Sprouts Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top if available (rack helps crisping).

Trim and halve sprouts

Trim the stem ends of the Brussels sprouts, remove any yellow outer leaves, and halve large sprouts lengthwise so the cut side will caramelize evenly. Smaller sprouts can be left whole or halved if desired.

Cook bacon

Cut bacon crosswise into 1/2-inch pieces. In a 10-12 inch skillet over medium heat, cook bacon pieces until they're browned and most fat is rendered, 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, reserving bacon fat in the skillet. Let bacon crisp as it cools.

Toss sprouts with oil, salt, and pepper: In a large bowl, combine halved Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add 1–2 tablespoons of the reserved warm bacon fat from the skillet if you want extra savory flavor (optional). Toss to coat thoroughly.

Arrange and roast: Spread the sprouts cut-side down in a single layer on the prepared baking sheet or rack, leaving space between them for air circulation. Roast at 425°F (220°C) for 18–25 minutes, until the cut sides are deep golden brown and the outer leaves are crisp. Shake the pan once about halfway through to ensure even browning.

Add bacon and cheese: In the last 3 minutes of roasting, sprinkle the cooked bacon pieces evenly over the sprouts and continue roasting so bacon re-crisps and melds with the sprouts. After removing from oven, immediately sprinkle 3/4 cup of the grated Parmesan over the hot sprouts so it melts slightly.

Make glaze: While sprouts roast, combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar in a small saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low and simmer gently until reduced by about half and syrupy, 6–10 minutes. Stir occasionally to prevent scorching. If desired, whisk in 1 teaspoon unsalted butter off heat for a glossy finish. Taste and adjust sweetness; the glaze should coat the back of a spoon.

Toss and plate: Transfer roasted sprouts to a serving bowl or platter. Drizzle 1–2 tablespoons of the balsamic glaze over the sprouts (or serve extra glaze on the side). Toss gently to coat.

Add final Parmesan and garnish: Sprinkle remaining 1/4 cup grated Parmesan over the dish. If using, finish with 1 teaspoon lemon zest and a pinch (1/4 teaspoon) red pepper flakes for brightness and a touch of heat. Taste and adjust salt and pepper if needed. Serve hot.