Roasted Brussels Sprouts Recipe

This Roasted Brussels Sprouts Recipe is easy, quick, and delicious. The sprouts get crispy on the edges while staying tender inside. A little lemon and Parmesan make them taste even better. They are a perfect side dish for lunch, dinner, or any holiday meal.

Why You Will Love This Recipe

• Fast and Simple: Ready in just 35 minutes with easy ingredients.
• Crispy and Tasty: Roasting makes them slightly crispy and naturally sweet.
• Flexible: Add garlic, maple syrup, or red pepper flakes for more flavor.
• Healthy: Low in calories and full of vitamins.
• Make Ahead: You can trim and cut the sprouts a day before cooking.

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Parmesan cheese (optional)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of red pepper flakes (optional)

Crispy Roasted Brussels Sprouts Recipe

Emily Hartwell

Bright, crispy, and full of flavor, these roasted Brussels sprouts are a perfect side for any meal. Sweet, savory, and lightly tangy, they’re easy to make but always a crowd-pleaser.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 People

Calories 120 kcal

Ingredients

  

• 1 pound Brussels sprouts trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated Parmesan cheese optional
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of red pepper flakes optional

Instructions

 

• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  
• Spread them cut-side down on the baking sheet in a single layer.
  
• Roast 20–25 minutes, shaking the pan halfway through, until edges are golden and crispy.
• Remove from oven and toss with lemon juice, lemon zest, Parmesan, and red pepper flakes if using.
  
• Serve warm, optionally garnished with extra Parmesan or fresh herbs.
  

Notes

Tips & Variations

• Extra crispy sprouts: Make sure sprouts are dry before roasting; don’t overcrowd the pan.
• Garlic flavor: Toss sliced garlic with sprouts during the last 5–7 minutes to avoid burning.
• Sweet version: Drizzle 1 tablespoon maple syrup over roasted sprouts.
• Make ahead: Halve the sprouts a day before and store in the fridge until ready to roast.

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