Roasted Brussels Sprouts Recipe
Make Roasted Brussels Sprouts Recipe: roast halved sprouts until crisp and finish with lemon, Parmesan, and toasted nuts.
Ingredients
- 1 1/2 pounds (680 g) fresh Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium garlic cloves, finely minced
- 1 teaspoon fresh lemon zest, finely grated
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely grated Parmesan cheese (optional, for serving)
- 1 tablespoon unsalted butter, cut into small pieces and at room temperature (optional, for extra richness)
- 1 tablespoon chopped fresh flat-leaf parsley (optional, for garnish)
- 1 tablespoon toasted sliced almonds or chopped toasted hazelnuts (optional, for garnish)
Instructions
Step 1: Preheat and ready the hot pan
Preheat your oven to 425°F (220°C) and slide a heavy, rimmed baking sheet onto the middle rack while the oven comes up to temperature so the pan gets very hot — this brief step is intentional: a glowing-hot sheet is the secret to instant browning when the sprouts hit the metal.
Step 2: Trim and halve the Brussels sprouts
Trim off the tough stem ends, peel away any damaged outer leaves, and slice each sprout lengthwise; quarter only the very large ones so all pieces are similar in size. Work quickly so the cut edges stay fresh and bright — uniform pieces roast evenly and show clean, crisp cross-sections.
Step 3: Season and toss until evenly coated
Place the trimmed sprouts in a single large matte grey mixing bowl, drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with fine sea salt and freshly ground black pepper. Toss vigorously for 30–60 seconds with a large spoon or by tilting and turning the bowl so every cut surface is lightly glossy and flecked with seasoning; you want a thin, even sheen that will encourage deep caramelization.
Step 4: Spread onto the preheated sheet and begin roasting
Carefully remove the scorching-hot baking sheet from the oven, close the door to keep the heat in, and immediately arrange the seasoned sprouts on the sheet in a single layer, cut-side down and with small spaces between pieces. Slide the sheet back into the oven and roast for 15 minutes without stirring — this stage builds the intense golden-brown, almost sweet crust on the cut faces.
Step 5: Flip, add garlic, and finish roasting
Pull the sheet and gently flip the sprouts so exposed edges can crisp; sprinkle the minced garlic evenly over the top and return the sheet to the oven for another 5–10 minutes until the sprouts show deep brown spots, very crisp outer edges, and tender centers. The aroma of toasty garlic and caramelized cabbage will be pronounced.
Step 6: Brighten and enrich in a clean bowl
Immediately transfer the hot sprouts to a clean mixing bowl to stop carryover cooking. Add finely grated lemon zest, 1 tablespoon fresh lemon juice, and, if using, the small pieces of room-temperature butter; toss so the butter melts into glossy pockets and the lemon zest lifts the richness with citrusy brightness. Taste and adjust salt and pepper to balance.
Step 7: Final toss, garnish, and serve on a rectangular platter
Transfer the dressed sprouts to a warm, rectangular serving platter (retaining the sheet-pan geometry), mound them so the cut sides face upward in places, then scatter finely grated Parmesan, chopped flat-leaf parsley, and toasted sliced almonds or chopped hazelnuts for contrast of texture and color. Serve immediately while hot and crisp.
Notes
- Use a heavy, rimmed baking sheet and preheat it in the oven for best browning.
- Do not overcrowd the pan; roast in a single layer for crisp edges.
- For dairy-free version, omit butter and Parmesan and finish with extra lemon and olive oil.
- Reheat on a baking sheet or in a hot skillet to restore crispness rather than microwaving.
- Toast nuts separately and add just before serving to keep them crunchy.