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Martha Stewart-Inspired Roasted Brussels Sprouts

Close-up of Martha Stewart-Inspired Roasted Brussels Sprouts showing its texture
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Crispy, deeply caramelized Brussels sprouts with golden edges and tender centers, finished with a bright squeeze of lemon and a shower of Parmesan. This is an original adaptation inspired by Martha Stewart’s classic American home-cooking style, built for holiday tables and weeknight dinners alike.

Ingredients

Scale
  • 2 pounds (910g) Brussels sprouts, trimmed and halved lengthwise
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon granulated sugar
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon lemon zest, finely grated

Instructions

  1. Position a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it bare for the deepest browning.
  2. Trim the stem ends of the Brussels sprouts and pull away any loose or yellowed outer leaves. Halve each sprout lengthwise through the core so the halves stay intact; if a sprout is very large, quarter it so all pieces are roughly the same size.
  3. Pile the sprouts on the baking sheet, drizzle with the olive oil, and sprinkle with the salt, pepper, and sugar. Toss with your hands until every leaf is glossy, then turn all cut sides down and spread them in a single layer with space between them. Crowding the pan is the most common mistake here: it traps steam and gives you soft, pale sprouts instead of crisp, browned ones, so use two sheets if needed.
  4. Roast for 20 to 25 minutes, without stirring, until the cut sides are deep golden brown and the outer leaves are crisp and charred in spots. Shake the pan once at the 15-minute mark to encourage even browning, then leave the sprouts undisturbed so the cut sides can caramelize.
  5. Check doneness by piercing a sprout with the tip of a paring knife; it should slide in with no resistance and the sprout should be tender but not mushy. If the tops are browning faster than the cores are softening, tent the pan loosely with foil for the last 5 minutes.
  6. Remove the pan from the oven and immediately scatter the Parmesan over the hot sprouts so it melts into the leaves. Drizzle with the lemon juice and sprinkle with the lemon zest, then toss gently to coat.
  7. Transfer to a warm serving platter and serve right away, while the edges are still crisp and the cheese is soft.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet at 400°F (205°C) for 8 to 10 minutes, until hot and re-crisped; avoid the microwave, which will steam them soft. The sprouts can be trimmed and halved up to 2 days ahead and kept in a sealed bag in the refrigerator; toss with the oil and seasonings just before roasting. Roasted sprouts do not freeze well because they turn watery when thawed, so enjoy them fresh.

Nutrition

Keywords: Martha Stewart roasted Brussels sprouts, roasted Brussels sprouts, crispy Brussels sprouts, oven roasted Brussels sprouts, Brussels sprouts side dish, Parmesan Brussels sprouts, Thanksgiving side dish, easy vegetable side, caramelized Brussels sprouts, healthy side dish

Find it online: https://marthadishes.com/martha-stewart-roasted-brussels-sprouts-recipe/