American
High-Heat Roasted Brussels Sprouts
Halved Brussels sprouts roast cut side down until deeply browned and nutty, then finish with lemon and Parmesan for crisp leaves, tender cores, and clean acidity.
6 servings · 15 minutes prep · 24 minutes cook
Ingredients
Brussels Sprouts
- 2 pounds Brussels sprouts, damaged outer leaves removed; rinsed under cool running water and dried thoroughly; halved through the core, and quartered through the core if wider than 1 1/2 inches
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 ounces Parmigiano-Reggiano, finely grated
Directions
Heat the Pan and Season
- Heat the oven to 450°F / 230°C with racks in the upper and lower thirds. Once the oven reaches temperature, preheat two empty rimmed sheet pans for 5 minutes.
- Toss the completely dry Brussels sprouts with the olive oil and salt until every cut face is lightly coated.
Roast Cut Side Down
- Carefully divide the sprouts between the hot pans, arranging halves cut side down and quarters on one flat cut face in uncrowded single layers, with loose leaves between them. Roast undisturbed for 10 minutes, then rotate both pans front to back and swap their rack positions without turning the sprouts. Roast for 8 minutes longer.
- Turn a few sprouts to check: the pan-contact faces should be deep brown and release cleanly. Flip the sprouts and roast for 4 to 6 minutes longer, until a knife enters the cores with slight resistance.
Finish Brightly
- Immediately toss the hot sprouts with the black pepper, lemon zest, lemon juice, and two-thirds of the Parmigiano. Transfer to a platter and scatter over the remaining cheese. Serve uncovered.
Allergen and Product Check
- Allergen note: the base recipe contains milk. The dairy-free hazelnut finish introduces hazelnut (tree nut); for a nut-free dairy-free finish, use suitable label-verified gluten-free breadcrumbs or roasted pumpkin seeds.
