Roasted Brussels Sprouts
These roasted Brussels sprouts are crisp, flavorful, and brightened with lemon and Parmesan. A quick, irresistible side dish for any meal.
Equipment
- Baking sheet
- Mixing bowl
- Parchment paper
Ingredients
- - 1 pound Brussels sprouts trimmed and halved
- - Extra-virgin olive oil for drizzling
- - Sea salt and freshly ground black pepper
- - 1 tbsp fresh lemon juice
- - 2 tsp lemon zest
- - 1 tbsp grated Parmesan cheese * or ¼ cup shaved*
- - 1 tbsp fresh thyme leaves
- - Fresh parsley for garnish
- - Pinch of red pepper flakes optional
Instructions
- 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
- Don’t overcrowd the pan—use two sheets if needed.
- Optional: Add balsamic glaze or maple syrup for a sweet-savory twist.
- Optional: Add balsamic glaze or maple syrup for a sweet-savory twist.