Roasted Brussels sprouts are a game-changer, turning a humble vegetable into a crispy, caramelized delight. With just 5 minutes of prep and 30 minutes in the oven, you’ll achieve golden edges and tender centers that melt in your mouth. The natural sweetness of the sprouts pairs perfectly with a hint of savory seasoning, creating a flavor that’s both comforting and sophisticated.
These little green gems are not only delicious but also packed with nutrients, making them a guilt-free indulgence. The contrast between the crunchy outer leaves and the soft, buttery insides is pure perfection. Whether as a side dish or a snack, roasted Brussels sprouts are sure to become a favorite in your kitchen.
What You’ll Need?
- 1 pound Brussels sprouts, trimmed and halved
- Extra-virgin olive oil, for drizzling (about 1-2 tablespoons)
- Sea salt and freshly ground black pepper, to taste
- Lemon Parmesan seasoning, optional (or use lemon zest and Parmesan separately)
- 1 tablespoon fresh lemon juice, plus 2 teaspoons lemon zest
- 1 tablespoon grated Parmesan cheese (or ¼ cup shaved Parmesan for a bolder flavor)
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch of red pepper flakes, optional (for a hint of heat)
How to Make It
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Brussels sprouts: Trim the ends and slice them in half. Toss them in a bowl with a drizzle of olive oil, a pinch of sea salt, and freshly ground black pepper.
- Arrange on the baking sheet: Spread the Brussels sprouts in a single layer, cut side down, for even roasting.
- Roast: Place in the oven and cook for 20 to 30 minutes, or until tender and golden brown around the edges. (Smaller sprouts will cook faster, so check at the 20-minute mark.)
- Add flavor: If desired, toss the roasted Brussels sprouts with fresh lemon juice, lemon zest, grated Parmesan, and thyme leaves while still warm.
- Garnish and serve: Sprinkle with fresh parsley leaves and a pinch of red pepper flakes for a finishing touch. Enjoy immediately!
Elevate Your Sprouts: Sauce and Topping Ideas
Take your roasted Brussels sprouts to the next level with these flavorful additions. Drizzle with balsamic glaze for a sweet and tangy finish, or toss with a garlic aioli for a creamy kick. For a nutty crunch, sprinkle with toasted almonds or walnuts. Feeling adventurous? Add a handful of dried cranberries for a pop of sweetness and color.
Perfect Pairings: Serving Suggestions
These roasted Brussels sprouts are a versatile side dish that pairs beautifully with a variety of mains. Serve alongside roast chicken, grilled salmon, or seared steak for a complete meal. They also shine in a grain bowl with quinoa, roasted veggies, and a tahini dressing. For a holiday spread, they’re a festive addition to your Thanksgiving or Christmas table.
Keep It Fresh: Storage and Reheating Tips
Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for 5-10 minutes, or use a skillet over medium heat for a crispier texture. Avoid microwaving, as it can make them soggy. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap olive oil for avocado oil or melted butter for a richer flavor. Add minced garlic or shallots before roasting for extra depth. For a smoky twist, sprinkle with smoked paprika or toss with crumbled bacon after roasting. Vegan? Skip the Parmesan and use nutritional yeast for a cheesy vibe.
Quick and Easy: Time-Saving Tips
Save time by prepping your Brussels sprouts in advance. Trim and halve them the night before, then store in a bowl of water in the fridge. When ready to cook, simply drain, pat dry, and toss with oil and seasonings. If you’re short on oven space, use an air fryer at 400°F for 12-15 minutes for equally crispy results. These small hacks make this dish even more convenient for busy weeknights.
Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon Parmesan seasoning, optional
- 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
- 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- pinch red pepper flakes
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet.
- Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves.
- Garnish with parsley and red pepper flakes.