Brussels Sprouts Recipe

Trim and halve

Rinse the Brussels sprouts under cold water and shake off excess. Trim the stem ends and remove any loose or yellow outer leaves. Cut each sprout in half through the stem so the flat side will contact the pan for better caramelization. If any are very large, quarter them.

Preheat

Preheat the oven to 425°F (220°C). Alternatively, you can cook on the stovetop in a heavy skillet — preheat the skillet over medium-high heat before adding oil.

Toss with oil and seasonings

In a mixing bowl, combine the halved Brussels sprouts, 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and the minced garlic. Toss until sprouts are evenly coated.

Arrange on baking sheet

Spread the sprouts cut-side down in a single layer on a rimmed baking sheet. Give them space — crowding causes steaming instead of browning.

Roast

Roast in the preheated oven for 18–22 minutes, until the cut sides are deeply golden-brown and the outer leaves are crisp. Shake the pan or use a spatula to flip any that need more even browning about halfway through if necessary.

Finish with lemon

Remove the pan from the oven. Immediately toss the hot sprouts with 1 tsp lemon zest and 1 tbs lemon juice to brighten the flavor.

Sear

Heat a large heavy skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat. Place the halved sprouts cut-side down in a single layer. Cook without moving for 4–6 minutes until deeply browned on the cut side.

Finish cooking

Stir or toss the sprouts, add the minced garlic and continue to cook for 3–5 minutes until tender when pierced with a fork and the outer leaves are crisped. Lower heat if garlic begins to brown too quickly.

Finish with lemon

Remove from heat and toss with lemon zest and lemon juice.

Transfer the Brussels sprouts to a serving bowl. If using, sprinkle 2 tbs grated Parmesan and 2 tbs toasted nuts over the top and add a pinch (approximately 1/4 tsp) of red pepper flakes if desired. Taste and adjust salt and pepper to preference. Serve hot.