Roasted Brussels sprouts are one of those side dishes that surprise even the pickiest eaters. Gone are the days of mushy, bitter sprouts—this recipe brings out everything good about them: crispy edges, tender centers, and a savory lemon-Parmesan finish that’s impossible to resist. Perfect for weeknight meals, holiday dinners, or veggie-packed bowls, these sprouts will quickly become a staple in your kitchen.
Table of Contents
Why You’ll Love This Recipe
- Crispy & caramelized with golden edges
- Bright, savory flavor thanks to lemon zest and Parmesan
- Quick to prep—only 5 minutes of hands-on time
- Great for meal prep or a last-minute side
- Naturally gluten-free and easy to make dairy-free or vegan
Pair with Balsamic Glazed Carrots, Garlic Roasted Broccoli, or Quinoa Fall Harvest Bowl for a delicious, wholesome plate.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon Parmesan Seasoning (optional but highly recommended):
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tbsp grated Parmesan cheese (or ¼ cup shaved)
- 1 tbsp fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch of red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prep the sprouts: Trim stems and halve large Brussels sprouts. Toss with olive oil, salt, and pepper.
- Roast: Place cut-side down on the baking sheet. Bake for 20–30 minutes, until golden and crispy on the edges.
- Season: Once roasted, toss with lemon juice, zest, Parmesan, and thyme.
- Garnish with parsley and a pinch of red pepper flakes before serving.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 3–4
Nutrition Facts (Estimated per serving)
- Calories: ~180
- Fat: 11g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Sodium: 220mg
Note: Nutrition will vary based on toppings used.
Tips & Variations
- Get them extra crispy: Don’t crowd the pan—use two baking sheets if needed.
- Add sweetness: Drizzle with a touch of maple syrup or balsamic glaze.
- Make it vegan: Omit Parmesan or use nutritional yeast.
- Make ahead: Roast up to 1 day ahead; reheat at 375°F for 10–12 minutes to regain crispness.
- Use leftovers: Toss into pasta, salads, or serve over grains with tahini sauce.
FAQs
How do I keep Brussels sprouts crispy?
Spread them out in a single layer and roast at high heat. Flip halfway if needed for even browning.
Can I use frozen Brussels sprouts?
Fresh is best for crispiness, but you can roast thawed, well-dried frozen sprouts—expect slightly softer texture.
Should I peel the outer leaves?
Only if they’re wilted or browned. Some loose leaves are great for extra crisp bites!
Can I air fry them instead?
Absolutely! Air fry at 400°F for 12–15 minutes, shaking halfway through.
Crispy Roasted Brussels Sprouts
Equipment
- – Baking sheet
- – Knife
- – Mixing bowl
Ingredients
- – 1 lb Brussels sprouts trimmed and halved
- – Olive oil for drizzling
- – Sea salt and black pepper
- #### Optional Lemon Parmesan Seasoning
- – 1 tbsp lemon juice
- – 2 tsp lemon zest
- – 1 tbsp grated Parmesan or ¼ cup shaved
- – 1 tbsp fresh thyme leaves
- – Parsley leaves for garnish
- – Pinch of red pepper flakes
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread cut-side down on baking sheet. Roast 20–30 min until golden and crispy.
- Toss with lemon juice, zest, Parmesan, and thyme (if using).
- Garnish with parsley and red pepper flakes. Serve hot.
Notes
– Make it vegan: skip Parmesan or use nutritional yeast.
– Leftovers reheat well in oven or air fryer.
Conclusion
These roasted Brussels sprouts are simple, satisfying, and full of flavor. Whether you’re a die-hard veggie lover or just trying to eat more greens, this recipe delivers crispy, caramelized perfection every single time. Dress them up, keep them simple—they’re always a hit.