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Roasted Brussels Sprouts Recipe

Easy Roasted Brussels Sprouts

This brussels sprouts recipe transforms bitter vegetables into crispy, golden perfection that even the pickiest eaters will love. Roasting brings out the natural sweetness while creating irresistibly crunchy outer leaves with a bright lemon-Parmesan finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts trimmed and halved
  • 3-4 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
Lemon Parmesan Seasoning
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 pinch red pepper flakes optional

Equipment

  • Large Baking Sheet
  • Parchment paper
  • Large mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Trim the stems and remove any damaged outer leaves from each Brussels sprout. Cut larger sprouts in half lengthwise, leaving smaller ones whole for even cooking.
  3. In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  4. Arrange the Brussels sprouts cut-side down on the prepared baking sheet in a single layer, leaving space between each sprout for proper air circulation.
  5. Roast for 20-30 minutes, or until the edges turn golden brown and the centers become tender when pierced with a fork.
  6. Remove from oven and immediately toss the hot Brussels sprouts with lemon juice, lemon zest, Parmesan cheese, and fresh thyme leaves.
  7. Garnish with chopped fresh parsley and a pinch of red pepper flakes if desired. Serve immediately while hot and crispy.

Notes

Storage Tips: Store leftover roasted Brussels sprouts in the refrigerator for up to 4 days. Reheat in a 400°F oven for 5-7 minutes to restore crispiness.
Variations: Try adding crumbled bacon, dried cranberries, or toasted nuts for extra flavor and texture.
Meal Prep: Brussels sprouts can be trimmed and halved up to 2 days ahead and stored in the refrigerator until ready to roast.