Roasted Brussels sprouts are the perfect side dish—especially when they’re golden, crispy, and tossed with lemon and Parmesan. This roasted Brussels sprouts recipe is simple, quick, and transforms humble sprouts into a zesty, addictive bite. Whether you’re cooking for a holiday spread or just a weeknight dinner, this dish will have even the skeptics coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
- Crispy Edges, Tender Centers: Oven-roasting at high heat gives you that irresistible crunch
- Bright Flavors: Lemon juice and zest lift the earthiness of the sprouts
- Cheesy Finish: Parmesan brings salty, nutty balance
- Ready in 35 Minutes: Minimal prep, quick cook time
- Versatile Side: Pairs well with everything from pasta to holiday mains
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon grated Parmesan cheese (or ¼ cup shaved)
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prep the Sprouts: Trim the stems and slice larger Brussels sprouts in half. Leave smaller ones whole for even cooking.
- Season: Toss with olive oil, salt, and pepper. Spread on the baking sheet cut-side down for maximum browning.
- Roast: Bake for 20–30 minutes, until tender and crisp around the edges. Flip halfway through for even roasting.
- Add Dressing: Toss the hot sprouts with lemon juice, zest, Parmesan, and thyme.
- Garnish & Serve: Finish with parsley and a pinch of red pepper flakes. Serve immediately for best texture.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 3–4
Nutrition Facts (Estimated per serving)
- Calories: ~150
- Fat: 10g
- Carbs: 12g
- Fiber: 4g
- Protein: 4g
- Sodium: 180mg
- Sugar: 2g
Tips & Variations
- Want Extra Crispiness? Avoid crowding the pan—give each sprout room to roast, not steam.
- Add Crunch: Toss with toasted nuts or pepitas before serving.
- Sweet & Savory: Drizzle with balsamic glaze or a touch of maple syrup.
- Make It a Meal: Add to grain bowls, pasta, or a veggie frittata.
- Make-Ahead Tip: Roast and refrigerate. Reheat at 375°F for 5–10 minutes to revive crispiness.
FAQs
Why are my Brussels sprouts soggy instead of crispy?
They were likely overcrowded. Use a large baking sheet and roast at high heat, cut-side down.
Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but if using frozen, thaw and pat them dry thoroughly before roasting.
What other cheeses can I use?
Try Pecorino Romano, Grana Padano, or nutritional yeast for a dairy-free option.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven to crisp them up.
Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a baking sheet.
- Toss sprouts with olive oil, salt, and pepper. Spread cut-side down.
- Roast for 20–30 minutes, flipping halfway, until golden and crisp.
- Toss with lemon juice, zest, Parmesan, and thyme.
- Garnish with parsley and red pepper flakes. Serve hot.
Notes
– Optional: Add balsamic glaze or maple syrup for a sweet-savory twist.
Conclusion
Roasted Brussels sprouts don’t have to be boring or bitter. When done right—with high heat, plenty of seasoning, and a punchy lemon-Parmesan dressing—they become crispy, flavorful, and totally addictive. Serve them alongside [creamy mashed potatoes], [shaved Brussels sprout salad], or your favorite roasted vegetable dish.