Enjoy these perfectly crispy Roasted Brussels Sprouts sprinkled with parmesan and lemon juice!
Brussels Sprouts are one of the most versatile yet vastly underappreciated vegetables out there. When done right, sprouts are a far-cry from the sad and soggy holiday side dish many of us wrongly associate this traditional accompaniment with.
By adding a dash of olive oil, zesty lemon juice and tangy parmesan to your sprouts, you can easily enhance their unique natural flavor, taking them from obligatory side dish to a hit with the whole family.
These crispy and beautifully caramelized Brussels Sprouts are guaranteed to have even the most passionate sprout-hater converted in just a few simple steps.
Ingredients for Roasted Brussels Sprouts
- Brussels Sprouts
- Olive oil
- Lemon juice
- Salt
- Pepper
- Parmesan
How to Roast Brussels Sprouts
As with any vegetable, it’s a great idea to roast your Brussels Sprouts at a high temperature. This allows them to caramelize effectively, creating excellent flavor and a wonderfully crisp texture. Make sure your sprouts are cut to an even size to ensure you get a beautiful batch of uniformly cooked vegetables, each with the perfect crunchy texture.
How long to roast Brussels Sprouts
To achieve that crisp texture we all love, 30-40 minutes in the oven at 400 degrees Fahrenheit should be ideal for medium sized sprouts (if you have cut them in half). If you’d prefer to cook your Brussels Sprouts whole, roast them for a little longer – around 45-50 minutes should do the trick.
Don’t be tempted to lower the temperature and roast for longer; though you will certainly end up with gorgeous golden sprouts eventually, they will likely lose that all-important crunch.
Tips for perfect Roasted Brussels Sprouts
Brussels Sprouts often get a bad name, but with the right planning and preparation they really do have a ton of potential! To get the perfect, crispy sprouts, slice them in half and place cut side down on a baking sheet before roasting, and shake halfway through to ensure they cook nice and evenly.
For an extra layer of flavor, be sure to coat your Brussels Sprouts evenly with olive oil, lemon juice and, of course, salt and pepper. Keep a good eye on them throughout cooking to make sure they don’t overcook because, let’s face it, nobody likes soggy sprouts. For the same reason, avoid unintentional steaming by taking care to not overcrowd your baking tray.
What to Serve with Roasted Brussels Sprouts?
Roasted Brussels Sprouts are the perfect keto Thanksgiving accompaniment to be served alongside this wonderfully light Air Fryer Roasted Broccoli.
Once you have roasted your Brussels Sprouts to perfection once, however, you won’t want to keep them reserved for the holidays! With that in mind, they will make the perfect side dish for this Easy Blackened Chicken, Buffalo Roast Chicken, or Creamy Pesto Chicken?
For something a little different, why not add some lovely crispy Brussels Sprouts to your next skewer dish, like these Blackened Salmon and Zucchini Skewers?
Perfect Roasted Brussels Sprouts
Equipment
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parmesan cheese
Instructions
- Preheat the oven to 400 degrees F
- Slice the brussels sprouts in half. Add the sprouts to a large bowl and toss with the olive oil, lemon juice, salt and pepper. Turn out onto a baking sheet and place them cut side down.
- Roast the sprouts for 20 minutes, then remove from the oven and shake well so they roast evenly. Roast an additional 15-20 minutes, for a total cooking time of 35-40 minutes.
- Remove when the sprouts are crispy and have evenly browned.
- Sprinkle with parmesan and serve immediately.