- Food: Roasted Brussels Sprouts
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This recipe for crispy Roasted Brussels Sprouts is my go-to healthy side dish! It’s vibrant, zingy, and addicting thanks to a delightful lemon Parmesan dressing.
What are your thoughts on Brussels sprouts? Do you like or dislike them? I feel like they’ve grown in popularity over the last several years, and I couldn’t be happier about it! Brussels sprouts are one of my favorite fall vegetables since they’re light and healthful while yet being meaty, and they go well with a variety of flavors.
However, in my opinion, the secret to enjoying Brussels sprouts is to prepare them properly. No one wants more boiled or steamed sprouts because they’re bitter and have an unpleasant mushy feel.
If you’re still on the fence about Brussels sprouts, try this recipe for roasted Brussels sprouts. They have golden brown cores and crackly, crisp outside leaves when they come out of the oven.
Even the greatest Brussels sprout skeptics can’t resist them when they’re seasoned with this easy Lemon, Thyme, and Parmesan recipe.
How to Cook Brussel sprouts?
It’s simple to make excellent, crispy baked Brussels sprouts! This is what you must do:
- Trim and cut the Brussels sprouts first. Remove any dry or woody stems from the bottom of the sprouts and discard them. After that, cut larger sprouts in half while leaving smaller ones intact. To ensure that all of your vegetables cook evenly, try to make them all the same size.
- Season the sprouts after that. Toss them in a bowl with olive oil and salt & pepper to taste. Place them in an equal layer on a parchment-lined baking sheet, and cut sides facing down. The sliced edges of the sprouts will brown nicely, and their exposed leaves will become beautifully crisp as they bake. It’s fine to throw in a few loose leaves with the full sprouts; they’ll turn out faintly browned and deliciously crispy.
- It’s finally time to bake! Preheat the oven to 425°F and bake the sheet pan for 20 to 30 minutes, or until the vegetables are soft and golden brown around the edges. Enjoy!
Serving Suggestions for Roasted Brussels Sprouts
Roasted Brussels sprouts are, first and foremost, a delightful side dish. Serve them plain or dressed up with a simple seasoning of olive oil, salt, and pepper.
Toss them with feta or Parmesan cheese, herbs, red pepper flakes, and almonds or pepitas after drizzling them with balsamic vinegar or lemon juice.
In the recipe below, you’ll find my favorite lemon Parmesan seasoning, or check out this page for more ideas!
These roasted sprouts can also be served as a meal on their own. To get you started, here are a few simple ideas:
- Make a vegetarian frittata or a breakfast dish with them.
- In a roasted vegetable spaghetti or mac and cheese, toss them in.
- Serve on a bed of risotto.
- Place them in a grain bowl on top.
- They’re great in any hearty fall salad.
- Serve them with farro, quinoa, or cauliflower rice and plenty of tahini sauce drizzled on top. Add some roasted chickpeas for extra protein and crunch!
Recipes for Brussels Sprouts
I hope you like roasting Brussels sprouts in the oven, but don’t stop there! They can also be eaten raw or sautéed. Here are a couple of different ways I like to prepare them:
- Toss them in a skillet with some spaghetti for a quick weekday meal.
- To produce a bright, refreshing salad, shred them.
- To prepare veggie-packed fried rice, stir fry them with a leftover grain.
- Make a creamy pasta bake with them.
- Fill a roasted sweet potato with them.
Roasted Brussels Sprouts
|Time to Prepare: 5 minutes
30 minutes to cook
Time allotted: 35 minutes
Serves: 3 to 4
This simple recipe will teach you how to prepare Brussels sprouts. It’s the ideal Christmas side dish because it’s bright, fresh, and tasty.
- 1 pound Brussels sprouts
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Lemon Parmesan seasoning, optional
- 1 tablespoon lemon juice, plus 2 teaspoons of zest
- 1 tablespoon grated, or 1/4 cup shaved Parmesan cheese
- parsley leaves, for garnish
- 1 tablespoon fresh thyme leaves
- pinch of red pepper flakes
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the Brussels sprouts in half and throw them on the baking sheet with a drizzle of olive oil and a sprinkling of salt and pepper. Roast for 20 to 30 minutes, or until the vegetables are soft and golden brown on the edges. Depending on the size of your sprouts, you’ll need to adjust the timing.
- Toss roasted Brussels sprouts with lemon juice, zest, Parmesan, and thyme leaves if desired. Serve with parsley and red pepper flakes as a garnish.