Roasted to a crisp and delivering a subtle, earthy taste, these greens are the side dish you didn’t know you needed.
I used to truly hate Brussels sprouts. They tasted so bitter, and their texture was either mushy or dry. Have you ever tried them microwaved? I’d rather eat a carrot dipped in ketchup. Well, it turns out there’s absolutely nothing wrong with this misunderstood veggie. It’s all about the cooking technique. These days, I’m a huge fan of Brussels sprouts, and so are my kids. My littlest eats them like she’s scarfing down potato chips!
From grilling to sautéing, there are actually quite a few ways to turn Brussels sprouts into a delicious side. This lemon-Parmesan roasted Brussels sprouts recipe sticks with the ever-faithful oven. They turn out perfect every time, and they’re easy enough to make on busy weeknights when steamed broccoli isn’t doing it for me.
These sprouts are roasted to golden perfection, giving them a crisp, caramelized outside and a delicious tender inside. I’m obsessed with lemons, so I like to add them to my recipes whenever possible. The lemon zest pairs so nicely with the sharp and nutty Parmesan. Also, feel free to squeeze some lemon juice on the finished product if you want a little tartness—I always do!
Whether you’re hosting a holiday feast or just need an easy weeknight side, this recipe delivers every time. Give it a go!
Are Lemon-Parmesan Roasted Brussels Sprouts Healthy?
Brussels sprouts are a source of fiber, vitamins, and minerals. Plus, this recipe uses olive oil, which is rich in monounsaturated fats. This recipe is perfect as is!
However, if you’re dairy-free or vegan, feel free to use a plant-based Parmesan alternative. You could also sprinkle nutritional yeast on the sprouts—they have a distinct, cheese-like flavor.
Perfectly Roasted Brussels Sprouts
Roasted Brussels sprouts are pretty easy as long as you stick to a couple of roasting mainstays: high heat and even spacing. Roasting at 425°F ensures the sprouts caramelize. Trust me, nothing is worse than mushy Brussels sprouts. You also want to give them room to roast. If you crowd your tray, the sprouts will steam, and who wants that?
How to Make Ahead and Store
You can prep the Brussels sprouts by trimming and tossing them in olive oil up to 24 hours in advance. Store them in an airtight container in the fridge until ready to roast. After roasting, they can be stored in the fridge for up to 3 days. Reheat in a 375°F oven for 5-10 minutes to restore crispness. Or reheat them in the air fryer if you have one. I find that the sprouts crisp up more evenly in my air fryer.
Serving Suggestions
Lemon-Parmesan roasted Brussels sprouts are versatile and pair beautifully with protein-rich mains and vegetarian dishes. Serve them alongside Herb-Crusted Pork Tenderloin or add them to a Greek Bowl—their flavor complements the bowl’s Mediterranean flavors and goes great with tzatziki sauce. And if you’re in a lemony mood, you can’t go wrong with Lemon-Roasted Chicken.
Ingredients
- 1/2 pound Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup Parmesan cheese shaved
- Lemon zest
Instructions
- Preheat the oven to 425°F. Line a baking tray with parchment paper.
- Trim the ends off the Brussels sprouts and remove any damaged leaves. Halve any large sprouts for even cooking.
- Toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Roast in the oven for 15 minutes, then toss the sprouts to ensure even browning. Continue roasting for another 10 minutes, or until the sprouts are crispy and caramelized on the edges.
- Add shaved Parmesan and lemon zest.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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