This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.
How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture.
So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.
How to Cook Brussels Sprouts
Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:
First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.
Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.
Finally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!
Roasted Brussels Sprouts Serving Suggestions
First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!
You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:
- Bake them into a veggie frittata or breakfast casserole.
- Toss them into a roasted vegetable pasta or mac and cheese.
- Serve them over risotto.
- Top them onto a grain bowl.
- Add them to any hearty fall salad.
- Or serve them with farro, quinoa, or cauliflower rice with generous drizzles of tahini sauce. You could even add some roasted chickpeas for protein and crunch!
More Brussels Sprouts Recipes
I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:
- Sauté them to add to an easy weeknight pasta.
- Shred them to make a bright, refreshing salad.
- Stir fry them with a leftover grain to make a veggie-packed fried rice.
- Bake them into a creamy pasta bake.
- Stuff them in a cozy baked sweet potato.
More Roasted Vegetable Recipes
If you love this recipe, try roasting one of these veggies next:
- Cauliflower
- Butternut Squash
- Spaghetti Squash
- Broccoli
- Delicata Squash
- Sweet Potatoes
- Beets
- Tomatoes
Roasted Brussels Sprouts
Equipment
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.
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I like your post. Great work. thanks….
Thank you for posting this
Could you provide nutritional information including calories?
That’s helpful in ALL recipes.
Otherwise – DELISH!!!!!!
They burned in my oven at 20 minutes, 425 degrees. Pulled off the burnt outside leaves and what was left was delicious. Will definitely try again, just with a lower oven temp.
Thank you , for all your ideas. good
Perfect recipe. Totally delicious
I’m so glad you loved them!
I really enjoyed this recipe! I’m not a huge fan of brussel sprouts and wanted to find a new way to eat them. I think the lemon parmesan combination adds some much needed flavor to an otherwise bland vegetable and I think this pairs really well with larger entrees or with other vegetables like peppers and onions. I’ve seen some people say that 30 minutes at 425 degrees is too long, but I’d say 30 minutes at 350 degrees is not. At 425 would have to be about 20! I definitely would make these again!
I’m so glad you enjoyed them! I do 20 to 30 minutes depending on the size of my sprouts – they can really vary.
Hi, I tried the brussel sprout recipe and they were burned black and hard as rocks. 425 for 30 minutes.
30-40 minutes was way too long. 30 minutes and they were burnt. I’d recommend continually checking on them if you follow this recipe.
I marinate mine for a few hours at room temp in a mixture of melted butter and Lawrys garlic salt. Much more flavor if you let them sit and soak before roasting. I’ve also marinated them in warmed italian dressing this way. (The marinades work better if they are warmed)
Thank you , for all your ideas. I never now what to make. Now with you lovely recipes I can eat healthy. Yummy yummy.
blog really nice
thanks…
The food is looking amazing. So many variety of making Brussels sprouts. Thank you for giving all this recipe, I would love to make it all.
These looks so easy! Plus I love Brussels can’t wait to try them!
Me encantaron tus recetas voy a conseguir ahora mismo las coles de Bruselas y manos a la obra. Enviaré mis comentarios.gracias
I made the acorn squash with chickpeas to test for thanksgiving. It is beautiful as well as delicious. Absolutely LOVE the chimichurri and think it has possibilities to spice up other dishes.
Hi Maureen, I’m so glad you loved it! Let me know what you use the chimichurri with next time!
I love the variety posts like this! The stuffed sweet potato variations was another favorite 🙂
thanks Tiffany! I love those sweet potatoes 🙂
I look forward to being able to eat brussel sprouts all year round (I even loved them as a kid)! These recipes are all great, I’m particularly excited to try the Shiitake bacon one, it seems like a great vegan umami take on a classic!
– Natalie
http://www.workovereasy.com
Ooooh, I want to try them all!
I love your “many ways” ideas! I can’t decide which to have for Thanksgiving, but I know I’ll try them all eventually.
Thanks Mari! They’re fun to make 🙂