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The Best Ever Brussels Sprouts Recipe: Crispy, Golden, and Easy

The Best Ever Brussels Sprouts Recipe

Fresh Brussels sprouts are roasted at high heat with olive oil, garlic, salt, and pepper until their centers are tender and their cut sides are deeply browned. Lemon juice and Parmesan provide a bright, savory finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 3 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 cloves Garlic, minced
Finishing Ingredients
  • 1-2 tablespoons Fresh lemon juice
  • 1/4 cup Finely grated Parmesan cheese
  • As needed for serving Balsamic glaze

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats if you want an especially strong sear on the cut sides.
  2. Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Dry the sprouts thoroughly, then halve small sprouts and quarter only very large sprouts so the pieces are close in size.
  3. Toss the sprouts with olive oil, kosher salt, black pepper, and minced garlic until every piece is well coated. Arrange them cut-side down in a single layer on a large rimmed baking sheet, leaving space between pieces.
  4. Roast for 25 to 35 minutes, turning once if desired, until the cut sides are deeply browned and the centers are tender. Begin checking around 25 minutes because smaller sprouts may finish sooner.
  5. Transfer the hot sprouts to a serving bowl and toss with 1 to 2 tablespoons of fresh lemon juice. Sprinkle with finely grated Parmesan and drizzle with balsamic glaze if desired, then serve immediately.

Notes

Do not crowd the baking sheet, since excess moisture causes steaming instead of roasting. For variations, add 4 to 6 ounces chopped bacon while roasting, toss finished sprouts with 1 to 2 tablespoons balsamic vinegar, add 1 tablespoon maple syrup near the end, or add Parmesan during the final 3 to 5 minutes so it melts without burning.