Crispy Roasted Brussels Sprouts
A simple, vibrant side dish featuring caramelized roasted Brussels sprouts tossed with zesty lemon, savory Parmesan, and fresh herbs — perfect for quick weeknight meals or festive dinners.
Equipment
- 1 Baking Sheet
- Parchment Paper (for lining)
- Chef’s Knife (for trimming and halving)
- Citrus Zester (for lemon zest)
- Measuring Spoons (for seasoning and juice)
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- Extra-virgin olive oil for drizzling
- Sea salt to taste
- Freshly ground black pepper 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
Instructions
- Prepare the Oven and Baking Surface: Set your oven to preheat at 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Trim and Halve the Brussels Sprouts: Wash the Brussels sprouts, remove any damaged outer leaves, and trim the tough ends. Slice each sprout in half lengthwise to ensure they cook evenly.
- Season and Arrange the Sprouts: Place the halved sprouts in a large bowl. Drizzle with olive oil and sprinkle generously with sea salt and freshly ground black pepper. Toss well to coat each piece. Spread the sprouts in a single layer on the prepared baking sheet, leaving space between them to promote crispiness.
- Roast Until Golden and Tender: Roast in the preheated oven for about 20 to 30 minutes. Stir or shake the pan halfway through to encourage even browning. The Brussels sprouts are ready when they develop a deep golden color around the edges and feel tender when pierced with a fork.
- Toss with Bright Lemon and Parmesan: Once roasted, transfer the sprouts to a serving bowl. Add the fresh lemon juice, lemon zest, grated Parmesan, and thyme leaves. Gently toss to combine and coat the sprouts with the fresh flavors.
- Garnish and Serve: Sprinkle with fresh parsley leaves and, if you like a little heat, a pinch of red pepper flakes. Serve warm as a flavorful side dish.
Notes
- For extra crispiness, make sure the sprouts are spread out without overcrowding on the baking sheet.
- If you prefer a milder flavor, omit the red pepper flakes or reduce the amount.
- Parmesan can be swapped for Pecorino Romano or a vegan cheese alternative for different tastes or dietary needs.
- This recipe reheats well; simply warm leftovers in a skillet or oven to keep the crisp texture.
- To save time, you can prep the Brussels sprouts a day ahead and keep them refrigerated until roasting.