Lemon Roasted Brussels Sprouts

Lemon Roasted Brussels Sprouts

So I think I may have just begun a love affair with brussels sprouts.  I know, weird, but true. I can’t believe it has taken me this long to finally give them a try.  My first try at brussels sprouts was this recipe for Teriyaki Glazed Roasted Brussels Sprouts which is delicious!!  Truly amazing.  I think Lemon Roasted Brussels Sprouts would make the perfect vegetable for your Easter dinner.  I know asparagus is more traditional but these are so good!  I promise!

If you are a non believer when it comes to Brussels Sprouts I just have one thing to say to you – try it!  Seriously, they have a totally bad rap.  Undeserved in my book.  So they may look a little strange the way they grow and they may look like little baby cabbages but when they are prepared the right way they are yummy! I think they are totally cute. In fact I just bought some seeds so I can grow my own  this summer.

Lemon Roasted Brussels Sprouts

For today’s recipe  I cut them in half and then coated them in some olive oil, salt and sugar.

Lemon Roasted Brussels Sprouts

Then place them on a baking sheet and bake them for about 10 minutes and turn and then add in some lemon slices and roast for another 5 minutes or so until they are fork tender.  Time will vary depending on the size of your brussels sprouts.

Lemon Roasted Brussels Sprouts

After you remove them from the oven drizzle a mixture of lemon rind, butter and pepper over the roasted sprouts.
Lemon Roasted Brussels SproutsSprinkle with some freshly grated Parmesan cheese.  Yum!!

Lemon Roasted Brussels Sprouts

I think Lemon Roasted Brussels Sprouts would be a perfect side dish for Easter dinner or brunch.

Lemon Roasted Brussels Sprouts

Recipe slightly adapted from Some the Wiser.

For some other delicious veggie recipes try these:

Teriyaki Glaze Brussels Sprouts  Roasted Broccoli with Parmesan and Pine Nuts – Parmesan Roasted Asparagus


Lemon Roasted Brussels Sprouts
Serves: 6-8 servings
  • 2 lbs. brussels sprouts, trimmed and cut in half
  • 3 Tbsp olive oil
  • 1 Tbsp sugar
  • ½ tsp kosher salt
  • 1 lemon, cut into rounds
  • 1 tsp butter, melted
  • 1 tsp freshly cracked pepper
  • 1 tsp grated lemon rind
  • freshly grated Parmesan cheese for garnish
  1. Preheat oven to 400 degrees.
  2. In a bowl combine sprouts, olive oil, sugar and salt and toss to coat.
  3. Pour onto baking sheet and spread evenly.
  4. Roast for 10 minutes and then turn sprouts and add lemon slices.
  5. Roast for an additional 10 minutes or until sprouts are golden and tender.
  6. In a small bowl combine melted butter, pepper and lemon rind.
  7. Drizzle over roasted sprouts.
  8. Top with freshly grated Parmesan cheese to serve.


Leigh Anne


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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Sandy Richardson says

    Just made these for Easter dinner – soooo good! Ended up roasting mine on the bbq as the oven was full. Rave reviews from my dinner guests. Thanks for the fantastic recipe!

  2. says

    I’ve never had brussels sprouts, but I keep wanting to try them – this recipe looks awesome! I’m pinning them, and featuring them on my FB page today.
    Thanks so much for linking up on the Cook it! Craft it! Share it! link party last week! Hope to see you again this week :)


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