Roasted Brussels Sprouts Recipe
Roasted Brussels Sprouts are a bright, fresh, and simple side dish that brings irresistible crisp edges and zesty flavor to any meal. These oven-roasted gems are perfect for holidays or weeknight dinners.
A splash of lemon, fresh herbs, and a touch of Parmesan transform these tender sprouts into a dish that everyone reaches for first at the table.
What You’ll Need for Roasted Brussels Sprouts
- Brussels Sprouts (1 pound) – Halved and trimmed, these are the heart of the dish, turning golden and nutty when roasted.
- Extra-Virgin Olive Oil – Helps the sprouts caramelize beautifully while adding a subtle richness.
- Sea Salt & Freshly Ground Black Pepper – Essential for enhancing the natural sweetness and balancing the roasted flavors.
- Lemon (1 tablespoon juice & 2 teaspoons zest) – Brings brightness and a pop of freshness to every bite.
- Parmesan Cheese (1 tablespoon grated or ¼ cup shaved) – Lends a salty, nutty depth that clings to the crispy edges.
- Fresh Thyme Leaves (1 tablespoon) – Add a hint of earthy aroma that pairs perfectly with the citrus and cheese.
Easy Steps to Make Roasted Brussels Sprouts
Begin by heating your oven to a toasty 425°F and lining a baking sheet with parchment for easy cleanup. Slice the Brussels sprouts in half and toss them in a generous drizzle of olive oil with plenty of salt and pepper until each piece is coated.
Spread them cut-side down on the baking sheet so they roast up crisp and golden brown. Roast for 20 to 30 minutes, depending on their size, until the edges caramelize and the centers turn tender.
Finish with a toss of fresh lemon juice, zest, Parmesan, and thyme if you love extra layers of flavor. Garnish with fresh parsley and a tiny pinch of red pepper flakes for gentle heat that surprises the palate.
Tips & Twists for Perfect Roasted Brussels Sprouts
For ultimate crispiness, make sure the sprouts aren’t crowded on the pan—space is the secret to those golden edges. If you enjoy more char, leave them in the oven a few extra minutes, but keep an eye on them to avoid burning.
Switch things up by swapping thyme for rosemary or adding toasted nuts for crunch. For a punch of brightness, add a squeeze of lemon right before serving. A dash of balsamic glaze is another delicious twist if you crave something sweet and tangy.
Storing & Reheating Roasted Brussels Sprouts
Keep any leftover Roasted Brussels Sprouts in a sealed container in the fridge for up to three days. For the crispiest leftovers, reheat them on a baking sheet in a hot oven or an air fryer instead of the microwave.
You can also freeze roasted sprouts for up to two months. Spread them out on a tray to freeze individually, then store in an airtight bag. Reheat directly from frozen in a hot oven to revive their texture and flavor.
Roasted Brussels Sprouts Recipe
Ingredients
- 1 tablespoon freshly grated Parmesan cheese or ¼ cup shaved Parmesan
- 1 tablespoon fresh lemon juice plus 2 teaspoons zest
- Extra-virgin olive oil for drizzling
- 1 pound Brussels sprouts trimmed
- Fresh parsley leaves for garnish
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon fresh thyme leaves
- Lemon Parmesan seasoning optional
Instructions
- Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper. Halve the Brussels sprouts, drizzle generously with olive oil, and season with salt and pepper. Arrange them cut-side down on the baking sheet in a single layer. Roast for 20 to 30 minutes, or until the sprouts are tender with crisp, caramelized edges; roasting time will vary slightly depending on their size. Once roasted, if desired, toss the sprouts gently with the lemon juice, zest, Parmesan, and fresh thyme leaves. Finish with a garnish of fresh parsley and a light sprinkling of red pepper flakes before serving.
