Roasted Brussels Sprouts
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  • Food: Roasted Brussels Sprouts

  • Writer: Alice

  • Content-Type: Food Blog

My favorite healthy side dish is this recipe for crispy Roasted Brussels sprouts!

Roasted Brussels sprouts are made bright, zingy, & addicting by a delicious lemon Parmesan dressing.

What are your thoughts on Brussels sprouts? Do you adore or despise them? These Roasted Brussels Sprouts seem to have gained popularity over the past few years, and I couldn’t be happier about it!

The fresh, healthful, yet hearty Brussels sprouts are some of my favorite fall vegetables since they go well with a variety of seasonings.

But in my opinion, properly preparing Brussels sprouts is the key to enjoying them. Nobody wants any more boiled or steamed sprouts because they are frequently bitter and have an unpleasant mushy feel.

So, if you’re still unsure, give this recipe for roasted Brussels sprouts a try. They have crisp, crackly outside leaves and golden brown cores when they are taken out of the oven.

Even the fiercest haters of Brussels sprouts can’t resist them when they are seasoned with this simple Lemon, Thyme, and Parmesan recipe. I prefer them straight off the sheet pan.

Roasted Brussels Sprouts
Food: Roasted Brussels Sprouts
Source: Salt Pepper Skillet


It’s simple to make perfectly crispy baked Brussels sprouts! What you must do is as follows:

  • Trim and cut the Brussels sprouts initially. Any dry or woody stems at the base of the nodes should be chopped off and thrown away, then leave smaller sprouts whole while slicing larger sprouts in half. To ensure even cooking, try to keep the sizes of all your vegetables consistent.
  • Season the sprouts next. Sprinkle them with generous amounts of salt & pepper and olive oil. Place them on a baking sheet that has been lined with parchment paper, and cut sides down, in an equal layers. By doing this, the sprouts’ cut sides will be nicely browned, and as they bake, their exposed leaves will develop a delightful crispness. A few loose leaves mixed with the whole sprouts are acceptable because they turn up delightfully crispy and gently toasted.
  • It’s time to bake at last! Bake the sheet pan in a 425° oven for 20 to 30 minutes, or until the vegetables are soft and the edges are golden brown. Enjoy!


Firstly, roasted Brussels sprouts make a great side dish. Serve them plain, simply seasoned with salt, pepper, and extra-virgin olive oil, or dress them up!

Add feta or Parmesan cheese, herbs, red pepper flakes, nuts, or pepitas to them, drizzle a little balsamic vinegar or lemon juice over them and toss to combine.

These roasted sprouts can also be eaten on their own as a meal. Here are a few simple suggestions to get you going:

  • For a veggie frittata or breakfast casserole, bake the vegetables.
  • Add them to mac and cheese or roasted vegetable spaghetti.
  • Over risotto, dish them up.
  • Add a grain bowl on top of them.
  • Incorporate them into any hearty fall salad.
  • Alternately, serve them with farro, quinoa, or cauliflower rice and plenty of tahini sauce. You could even include some crunchy, roasted chickpeas for protein.


You should experiment more after preparing these oven-roasted Brussels sprouts, I hope! Additionally, you can eat them raw or sautéed. Here are a couple of my other techniques for cooking them:

  • Salute them to make a quick pasta dish for a weeknight.
  • Shred them to produce a vibrant and energizing salad.
  • To prepare fried rice that is loaded with vegetables, stir fry them with a leftover grain.
  • Bake them to make a creamy pasta bake.
  • Fill a warm roasted sweet potato with them.


With this simple recipe, you may learn how to prepare Brussels sprouts! It’s the ideal Christmas side dish—bright, flavorful, and fresh.

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves: 3 to 4


  • 1 pound Brussels sprouts
  • Extra virgin olive oil for drizzling
  • Sea salt and freshly ground black pepper


  • 1 tablespoon lemon juice, grated and fresh thyme leaves
  • 2 teaspoons of zest
  • 1/4 cup shaved Parmesan cheese
  • parsley leavesfor garnish
  • pinch of red pepper flakes


Roasted Brussels Sprouts
Food: Roasted Brussels Sprouts
Source: Salt Pepper Skillet
  1. Put a baking sheet in the oven and preheat it to 425 degrees. Spread the Brussels sprouts out on the baking sheet, cut them in half, and mix with a little olive oil, salt, and pepper. Roast for 20 to 30 minutes, or until fork-tender and rimmed with golden brown. Your sprouts’ size will determine the precise timing.
  2. If preferred, combine the lemon juice, zest, Parmesan, and thyme leaves with the roasted Brussels sprouts. Add parsley and red pepper flakes as garnish.