Crispy Roasted Brussels Sprouts
These roasted Brussels sprouts are crispy, golden, and bright with lemon and Parmesan. A quick, healthy side that’s impossible to resist.
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
- For best crispiness, don’t overcrowd the pan.
- Make it vegan: skip Parmesan or use nutritional yeast.
- Leftovers reheat well in oven or air fryer.
- Make it vegan: skip Parmesan or use nutritional yeast.
- Leftovers reheat well in oven or air fryer.