Crispy Brussel Sprouts Recipe

Prepare sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform (about 1/2 to 1 inch thick).

Dry well

Place trimmed sprouts on a clean kitchen towel or paper towels and pat dry thoroughly. Removing surface moisture helps them crisp in the oven.

Season

Put the dry sprouts into a large bowl. Add 2 tbs olive oil and 1 tbs neutral oil, 1 tsp kosher salt, and 1 tsp black pepper. Toss well to coat all sides evenly.

Spread the coated Brussels sprouts cut-side down in a single layer on a rimmed baking sheet. Do not overcrowd — use two sheets if necessary. Roast in the preheated oven for 20–25 minutes, checking at 15 minutes. Roast until edges are deep golden-brown and the cut sides are caramelized, shaking the pan or flipping any very browned pieces once halfway through for even cooking.

For extra crispness, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning; remove when the tips are dark golden-brown.

Remove roasted sprouts from the oven and transfer to a serving bowl while still hot. Immediately add 1 tbsp fresh lemon juice, 1 tsp honey or maple syrup (if using), 2 tbsp grated Parmesan, and 1 tsp red pepper flakes. Toss gently to combine so the lemon and cheese cling to the warm sprouts.

Taste and adjust seasoning with additional salt or pepper as desired. Serve hot as a side dish.