Roasted Brussel Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. If sprouts are large, halve them through the stem; keep smaller ones whole for even roasting.

Toss the prepared sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a large bowl until well coated.

Spread sprouts cut-side down in a single layer on a rimmed baking sheet (line with parchment for easier cleanup). Roast in the preheated oven for 20–25 minutes, until deep golden brown on the cut edges and tender when pierced with a knife. Shake the pan once after 12–15 minutes to ensure even browning.

While sprouts roast, thinly slice the fennel bulb very fine (use a mandoline or sharp knife) to yield about 1 cup. Reserve a few fronds if present for garnish.

In a small bowl whisk together 1 tbs sherry vinegar, 1 tsp honey, 1 tbs neutral oil and a pinch of salt until emulsified. Taste and adjust sweetness or acidity — add a bit more honey or vinegar if desired.

Toss the sliced fennel with about half of the dressing (reserving the rest) so it softens slightly and picks up flavor; set aside.

Toast pistachios in a small dry skillet over medium heat, shaking frequently, until fragrant and just beginning to brown, 3–4 minutes. Remove from heat and let cool slightly.

Roughly chop the toasted pistachios and combine with 1/2 tsp fennel pollen, 1/2 tsp finely grated lemon zest and 1/4 tsp fine sea salt. Stir to combine into a coarse crumble. Taste and adjust salt or pollen amount as desired.

When sprouts are just about done, remove the sheet from the oven and transfer to the stovetop. Place the baking sheet over a single burner set to medium-low (or use a skillet) and add 2 tbs sherry. Let the sherry sizzle for 30–45 seconds to deglaze the pan, scraping up browned bits with a spatula; this will create a quick glaze. If you prefer a sweeter glaze, stir in the optional 1 tsp honey at this point and swirl to coat.

Transfer the roasted sprouts to a serving platter. Scatter the dressed sliced fennel over and around the sprouts. Spoon any pan glaze over the sprouts and fennel.

Sprinkle the pistachio-fennel pollen crumble evenly over the top. Finish with reserved fennel fronds if available and an extra grind of black pepper. Serve warm or at room temperature.