Crispy Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly 1–1.5 inches across for even cooking.

Pat the cut sprouts dry thoroughly with paper towels. Excess moisture prevents crisping.

In a large bowl, toss the dried sprouts with 1 tsp kosher salt and 1 tsp ground black pepper until evenly coated.

In a small bowl combine 2 tbsp cornstarch and 1 tsp baking powder. Sprinkle the mixture over the seasoned sprouts and toss until every piece has a light, even coating. The cornstarch helps create a crisp exterior; baking powder increases browning and lightness.

Preheat your oven to 425°F (220°C). Arrange a large rimmed baking sheet in the oven while it preheats for 5 minutes to get it hot; a hot surface helps achieve crispness. Alternatively, heat a large nonstick or cast-iron skillet over medium-high heat if pan-frying.

Remove the hot sheet (use oven mitts) and toss the coated sprouts with 3 tbsp vegetable oil to evenly coat. Spread them cut-side down in a single layer on the hot baking sheet, leaving space between pieces (crowding causes steaming).

Roast in the preheated oven for 18–25 minutes, checking at 12–15 minutes. Toss or flip once halfway through to promote even browning. Roast until deep golden brown and crisp on edges; smaller pieces will finish sooner. If pan-frying: heat 2 tbsp oil in skillet until shimmering, add sprouts cut-side down, and cook undisturbed 4–6 minutes until deeply browned, then toss and cook another 4–6 minutes until fork tender and crisp.

While sprouts roast, make the sauce. In a small saucepan combine 1 cup sweet chili sauce, 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp honey, 1 minced garlic clove, and 1 tsp red pepper flakes. Warm over low heat, stirring, just until mixture is glossy and fragrant, about 2–3 minutes. Do not boil aggressively; reduce heat to low if it starts bubbling vigorously. Taste and adjust sweetness or heat as desired.

If you prefer a thicker glaze, simmer gently for 4–6 minutes until slightly reduced; for a looser sauce, remove from heat sooner.

When sprouts are crisp and tender, transfer them to a large bowl. Pour the warm sweet chili sauce over the sprouts and toss gently to coat evenly. Work quickly so the coating adheres to hot sprouts.

Transfer coated sprouts to a serving platter. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve immediately with lime wedges on the side for squeezing, if desired.