Oven-Roasted Brussels Sprouts
A simple yet elegant roasted Brussels sprouts dish bursting with fresh lemon, Parmesan, and herbs. Perfectly caramelized and tender with a hint of spice, this recipe transforms a humble vegetable into a crowd-pleasing side.
Equipment
- 1 Baking Sheet
- Parchment Paper (enough to line the baking sheet)
- Chef’s Knife (1)
- Microplane Zester (1)
- Measuring Spoons (set)
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- 2 to 3 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon grated Parmesan cheese or ¼ cup shaved Parmesan
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves for garnish
- Pinch of red pepper flakes optional, for a subtle kick
Instructions
- Prepare the Oven and Baking Surface: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure the Brussels sprouts roast evenly without sticking and to make cleanup effortless.
- Trim and Slice Brussels Sprouts: Rinse the Brussels sprouts under cold water, then trim off the tough stem ends. Slice each sprout in half lengthwise to help them cook evenly and develop a crispy, caramelized exterior.
- Season and Oil the Sprouts: Place the halved sprouts in a large mixing bowl. Drizzle with the olive oil, then sprinkle with sea salt and freshly ground black pepper. Toss everything gently but thoroughly, making sure each piece is coated in oil and seasoning.
- Roast Until Golden and Tender: Arrange the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum browning. Place in the oven and roast for 20 to 30 minutes, turning once halfway through. Roast until they are tender when pierced with a fork and the edges are beautifully golden and crisp.
- Add Fresh Finishing Touches: Once roasted, transfer the sprouts back to the mixing bowl. Add the fresh lemon juice, lemon zest, Parmesan cheese, and thyme leaves. Toss gently to combine so the flavors meld without crushing the sprouts.
- Garnish and Serve: Transfer the Brussels sprouts to a serving dish. Sprinkle fresh parsley leaves on top and add a pinch of red pepper flakes if desired, for a little heat. Serve immediately and enjoy the bright, savory flavors.
Notes
- Choosing Brussels Sprouts: Look for small to medium-sized sprouts with tight, firm leaves and no yellowing for the best texture and flavor.
- Roasting Time: Depending on the size of your sprouts and your oven’s heat, roasting time may vary slightly. Keep an eye on them after 20 minutes to prevent burning.
- Parmesan Alternatives: For a dairy-free option, omit the cheese or substitute with nutritional yeast for a cheesy flavor without dairy.
- Storage: Leftover roasted Brussels sprouts keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispness.
- Make it Vegan: Simply skip the Parmesan and use extra lemon zest or a sprinkle of toasted nuts for added flavor and texture.
