This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.
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How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture.
So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.
How to Cook Brussels Sprouts
Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:
First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.
Next, season the sprouts.Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.
Finally, it’s time to bake!Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!
Roasted Brussels Sprouts Serving Suggestions
First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!
You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:
- Bake them into a veggie frittata or breakfast casserole.
- Toss them into a roasted vegetable pasta or mac and cheese.
- Serve them over risotto.
- Top them onto a grain bowl.
- Add them to any hearty fall salad.
- Or serve them with farro, quinoa, or cauliflower rice with generous drizzles of tahini sauce. You could even add some roasted chickpeas for protein and crunch!
More Brussels Sprouts Recipes
I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:
- Sauté them to add to an easy weeknight pasta.
- Shred them to make a bright, refreshing salad.
- Stir fry them with a leftover grain to make a veggie-packed fried rice.
- Bake them into a creamy pasta bake.
- Stuffthem in a cozy baked sweet potato.
More Roasted Vegetable Recipes
If you love this recipe, try roasting one of these veggies next:
- Cauliflower
- Butternut Squash
- Spaghetti Squash
- Broccoli
- Delicata Squash
- Sweet Potatoes
- Beets
- Tomatoes
Roasted Brussels Sprouts
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Serves 3 to 4
Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.
Ingredients
Lemon Parmesan seasoning, optional
Instructions
Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.
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FAQs
Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.
Why are roasted brussel sprouts so good? ›
Roasted Brussels sprouts are a revelation!
They're full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan. Roasted Brussels sprouts really don't need much seasoning, but I've come up with many ways to serve them over the years.
Why Brussels sprouts taste better than they did when you were a kid? ›
Research Fellow Lauren Chappell said, "Sulfur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes.
Why do you soak brussel sprouts before cooking? ›
It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.
Why won't my brussel sprouts get crispy? ›
Roast the Brussels Sprouts at high heat
If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!
What is one major side effect of eating Brussels sprouts? ›
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
What organ is brussel sprouts good for? ›
May support heart health
Brussels sprouts are especially rich in a plant compound, called kaempferol. This antioxidant has been studied for its many health-promoting properties, including the benefits it has for heart health.
When should you not eat brussel sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Is it okay to eat Brussels sprouts every day? ›
With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.
Is it better to cut brussel sprouts before roasting? ›
Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.
Brussels sprouts are one of the vegetables good for people with high blood pressure. Healthy food is like medication for high blood pressure. Except you don't need a prescription, and you won't have to worry about side effects. Just choose wisely, eat, and repeat.
Can you eat too many Brussels sprouts? ›
Brussels sprouts tend to make an appearance on the Christmas dinner table, with some loving the green vegetable and others loathing it. But eating too many of them can actually pose a risk to your health. Brussels sprouts contain vitamin K, which is a chemical the body uses to promote blood clotting.
Why do my Brussels sprouts taste weird? ›
If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.
Can you eat Brussels sprouts raw? ›
It's hard to beat the caramelized crispness of roasted Brussels sprouts (perhaps with a maple-Dijon glaze), but these little green guys can also be eaten raw. They're delicious when shaved in a salad dressed with olive oil and lemon juice, to start.
Why is brussel sprouts controversial? ›
Surprisingly, it could be your genes that determine your feelings about these controversial little vegetables. A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene.
Why do you put a cross in the bottom of brussel sprouts? ›
The only preparation needed is to cut the stalks right back to the level of the leaves so you have little Brussels balls. Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.
Why put crosses on brussel sprouts? ›
In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.
Why avoid brussel sprouts? ›
Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.
