Lemon roasted Brussels sprouts make a bright, crispy side dish. Tender sprouts are tossed with lemon and garlic, roasted until caramelized, then finished with Parmesan for a salty, savory touch.
I’m a huge fan of roasted Brussels sprouts, and my kids are too. I used to avoid them, but roasting transformed them into one of our favorite vegetables. The key is high heat and a few simple flavorings.
This lemon garlic version is bright and flavorful. Fresh lemon juice and zest add acidity and lift, garlic brings savory depth, and a final sprinkle of Parmesan gives a crisp, salty finish. It’s quick to prepare and works great alongside roasted meats, fish, or a simple grain bowl.
To make them, trim and halve the sprouts, toss with olive oil, lemon juice and zest, minced garlic, and salt. Roast on a rimmed baking sheet at high heat until tender and caramelized—about 15–18 minutes. For extra crispness and to melt Parmesan, broil for 2–3 minutes at the end.
How to roast Brussels sprouts in the oven
Roasting is straightforward: remove any loose outer leaves, trim the stem, and halve larger sprouts so pieces are similar in size. Coating them lightly with olive oil and arranging them in a single layer lets the edges brown instead of steaming. High heat creates quick caramelization while keeping the centers tender.
For this recipe, roast at 425°F for 15–18 minutes, stirring once if needed. Add grated Parmesan and broil briefly to melt the cheese and crisp the edges. Serve immediately for best texture.
Brussels sprouts vs. small cabbages
Brussels sprouts are often called “mini cabbages,” which is a helpful image for kids, but botanically they’re distinct. Both are in the Brassica family, yet sprouts form as buds along a stalk, while a cabbage grows as a single head. They share a similar flavor profile but differ in texture and growing habit.
Can you eat the whole Brussels sprout?
Yes—after trimming the dry stem and removing any loose outer leaves, the entire sprout is edible. Store sprouts in the refrigerator for up to a couple of weeks. Smaller sprouts tend to be sweeter and less bitter than larger ones, so pick smaller heads if you prefer a milder taste.
Tips for perfect lemon roasted Brussels sprouts
- Give the sprouts room on the baking sheet. Crowding causes steaming instead of roasting, which prevents crispy edges.
- If you prefer, omit the Parmesan—these are delicious with just lemon and garlic.
- Use fresh lemon zest and juice for the brightest flavor. A small handheld juicer and zester make prep quick and easy.
- Choose smaller sprouts for a sweeter, less bitter result. Cut larger ones in half so all pieces cook evenly.
Lemon Roasted Brussels Sprouts
Lemon roasted Brussels sprouts are a simple, bright side—tender inside with crisp, caramelized edges and a sprinkle of Parmesan to finish.
10 minutes
18 minutes
28 minutes
Ingredients
- 2 pounds (907 g) Brussels sprouts, trimmed and halved lengthwise
- 1 lemon, juice and zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the trimmed Brussels sprouts with lemon juice, lemon zest, minced garlic, olive oil, and salt until evenly coated.
- Spread the sprouts in a single layer on a rimmed baking sheet. Roast for 15–18 minutes, or until tender and caramelized, stirring once if needed for even browning.
- Sprinkle the grated Parmesan over the hot sprouts and broil on high for 2–3 minutes to melt the cheese and crisp the edges. Watch closely to avoid burning.
Notes
Source: Adapted from Honey Garlic Roasted Brussels Sprouts.
Nutrition Information:
Yield:
6
Serving Size:
6
Amount Per Serving:
Calories: 119Total Fat: 4.9gSaturated Fat: 1.9gCholesterol: 7mgSodium: 514mgCarbohydrates: 14.7gFiber: 5.8gSugar: 3.4gProtein: 8.3g