Lemon-Parmesan Brussels Sprouts🥗 Side

Name: Lemon-Parmesan Brussels Sprouts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 lb Brussels sprouts, trimmed; Extra-virgin olive oil, for drizzling; Sea salt to taste; Freshly ground black pepper to taste; 1 tbsp fresh lemon juice; 2 tsp lemon zest; 1 tbsp grated Parmesan cheese; 1 tbsp fresh thyme leaves; Fresh parsley leaves, for garnish; Pinch red pepper flakes

Zesty roasted Brussels sprouts featuring citrus, aged Italian cheese, and aromatic herbs make an ideal accompaniment for festive meals.

By Priya Patel, Recipe Curator

Prep: 5 minCook: 30 minServes: 3

side dish brussels sprouts roasted vegetarian fall winter holiday

Be the first to rate!

These roasted Brussels sprouts transform a sometimes-maligned vegetable into something you'll actually crave. The secret lies in high-heat roasting that caramelizes the outer leaves until they're crispy and golden, while the interiors turn tender and sweet. The finishing touch of bright lemon and nutty Parmesan cuts through any bitterness, creating a side dish sophisticated enough for your holiday table yet simple enough for a weeknight dinner.

The key to achieving those coveted crispy edges is giving your sprouts enough space on the baking sheet—crowding them creates steam instead of that desirable caramelization. If your sprouts vary in size, consider quartering the larger ones so everything cooks evenly. Don't be tempted to toss them midway through roasting; letting them sit undisturbed allows those beautiful brown spots to develop.

While the recipe calls for tossing the vegetables with lemon and Parmesan after roasting, you can also serve these elements on the side, letting guests customize their own portions. For a heartier variation, toss in toasted pine nuts or slivered almonds for extra crunch, or add a drizzle of honey to play up the sprouts' natural sweetness against the tangy citrus. These sprouts also reheat beautifully, making them an excellent make-ahead option when you're juggling multiple dishes.

Ingredients

1 lb Brussels sprouts, trimmed
Extra-virgin olive oil, for drizzling
Sea salt to taste
Freshly ground black pepper to taste
1 tbsp fresh lemon juice
2 tsp lemon zest
1 tbsp grated Parmesan cheese
1 tbsp fresh thyme leaves
Fresh parsley leaves, for garnish
Pinch red pepper flakes

Nutrition (Per 3 servings)*

Calories

Protein

15g

Carbs

Fat

Fiber

67mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 425°F 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 evenly on the baking sheet. Roast for 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.