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These crispy Lemon Roasted Brussels Sprouts are tossed with lemon, Parmesan and salt for amazing taste and a delicious side dish.
Why You’ll Love This Recipe!
So I think I may have just begun a love affair with brussels sprouts. Â My first try at brussels sprouts was this recipe for Teriyaki Glazed Roasted Brussels Sprouts which is delicious!! Â They have become a staple at our Thanksgiving table.
If you are a non believer when it comes to Brussels Sprouts I just have one thing to say to you – try it! Â Seriously, they have a totally bad rap. Â So they may look a little strange the way they grow and they may look like little baby cabbages (because they are) but when they are prepared the right way they taste delicious!
Ingredients Needed
- Fresh Brussels SproutsÂ
- Extra Virgin Olive Oil
- Butter, salted
- Sugar
- Lemon, juice and zest
- Kosher Salt
- Black Pepper
- Parmesan Cheese, freshly grated
How to Make Lemon Roasted Brussels Sprouts
- Prep your brussels sprouts by trimming off any brown on the end of the sprout, remove any loose leaves and cut them in half.
- Place in a bowl and coat with olive oil, salt and sugar.
- Place them on a baking sheet and bake them at 400 degrees F for about 10 – 15 minutes, until golden brown.
- Turn them so the browned crispy side is up. You can do this by shaking the pan or using a spatula.
- 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.
- Remove from oven and drizzle them with a mixture of lemon zest, butter and pepper. Toss to coat.
- Sprinkle with some freshly grated Parmesan cheese. Yum!!
Tips from leigh Anne
- Brussels Sprouts can be bought on the stock or already removed from the stock. If you need to remove them from the stock is just twist the brussels sprout and it will pop right off.
- Always use fresh brussels sprouts. To check for freshness they should be bright green and have some weight to them. If they are really light in weight that means they have started to dry out.
- Smaller brussels sprouts tend to be sweeter than larger sprouts.
Frequently Asked Questions
How do you store leftover lemon roasted brussels sprouts?
Keep leftovers in an airtight container in the refrigerator for 2-3 days. Reheat the in the oven or the stovetop to keep them crispy. Reheating in the microwave will make them softer.
Can I freeze brussels sprouts?
Brussels sprouts will keep in the freezer for 2-3 months. When you are ready to serve, thaw in the fridge overnight, and heat on the stove or oven till warmed through.
For some other delicious veggie recipes try these:
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Lemon Roasted Brussels Sprouts
Ingredients
- 2 lbs. brussels sprouts trimmed and cut in half
- 3 Tbsp olive oil
- 1 Tbsp sugar
- 1/2 tsp kosher salt
- 1 lemon cut into rounds
- 1 tsp butter melted
- 1 tsp pepper
- 1 tsp lemon zest
- freshly grated Parmesan cheese for garnish
Instructions
- Preheat oven to 400 degrees F..
- Prep sprouts by trimming off any brown on the ends, removing loose leaves and cutting in half.
- In a bowl combine sprouts, olive oil, sugar and salt and toss to coat.
- Pour onto baking sheet and spread evenly.
- Roast for 10-15 minutes, until golden brown and then turn sprouts and add lemon slices.
- Roast for an additional 10 minutes or until sprouts are golden and tender.
- In a small bowl combine melted butter, pepper and lemon rind.
- Drizzle over roasted sprouts.
- Top with freshly grated Parmesan cheese to serve.
Tips & Notes:
- Brussels Sprouts can be bought on the stock or already removed from the stock. If you need to remove them from the stock is just twist the brussels sprout and it will pop right off.
- Always use fresh brussels sprouts. To check for freshness they should be bright green and have some weight to them. If they are really light in weight that means they have started to dry out.
- Smaller brussels sprouts tend to be sweeter than larger sprouts.
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Nutrition Facts:
Paul says
🙂
ang says
LeighAnne,
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 🙂
Ang
Julie @ This Gal Cooks says
I definitely need to try this the next time I roast brussels sprouts! Great recipe, Leigh Anne!
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!
Leigh Anne says
I love that they were a hit. Great idea to roast them on the BBQ. Oven space is always such an issue on a holiday!
Zayna [Miss Measurement] says
I’ve never actually eaten brussels sprouts … but I might just try this out. It looks absolutely delicious.
Leigh Anne says
I am a recent convert to brussels sprouts and these are so good!! Hope you’ll try them.