If you’ve ever thought Brussels sprouts were boring or bitter, this Lemon Garlic Roasted Brussels Sprouts Recipe is about to completely change your mind! These little green gems transform into crispy, caramelized bites of heaven when roasted at high heat, then get tossed with bright lemon juice and aromatic garlic for a flavor combination that’s absolutely irresistible.
This recipe is perfect for weeknight dinners, holiday gatherings, or meal prep Sundays. Whether you’re serving them alongside roasted chicken, grilled steak, or as part of a vegetarian feast, these lemon garlic Brussels sprouts are always a crowd-pleaser. They’re healthy, budget-friendly, and come together in just 30 minutes with minimal prep work. Plus, they’re naturally gluten-free, vegan, and keto-friendly, making them suitable for almost any dietary preference.
The best part? Even picky eaters and Brussels sprouts skeptics become instant fans after trying this recipe. The high-heat roasting method creates crispy, caramelized edges while keeping the centers tender, and the lemon-garlic combo cuts through any bitterness, leaving you with a side dish that’s so good, it might just steal the show from your main course!
History / Background
Brussels sprouts have been cultivated for centuries, with their origins tracing back to ancient Rome, though they became particularly popular in Belgium during the 16th century—hence the name “Brussels” sprouts, named after the capital city of Belgium. These miniature cabbage-like vegetables are actually part of the Brassica family, related to broccoli, cauliflower, and kale.
For many years, Brussels sprouts had a terrible reputation, especially in America and Britain, where they were often boiled into mushy, sulfurous submission. This overcooked preparation method released bitter compounds and destroyed their natural sweetness, causing generations of children (and adults!) to declare them inedible. The “Brussels sprouts are gross” stereotype became so ingrained in popular culture that it appeared in countless TV shows, movies, and jokes.
However, a culinary renaissance began in the 1990s and early 2000s when chefs started roasting Brussels sprouts instead of boiling them. This simple change in cooking technique revealed the vegetable’s true potential—sweet, nutty, and incredibly delicious when properly prepared. The roasting method caramelizes the natural sugars in the sprouts, creating crispy, golden-brown leaves on the outside while maintaining a tender, sweet interior.
Today, Brussels sprouts have become one of the most popular vegetables in American restaurants and home kitchens. According to USDA data, Brussels sprouts consumption in the United States has increased by over 30 percent in recent years, with roasted preparations leading the charge. The combination of lemon and garlic with roasted Brussels sprouts has become particularly iconic—the bright acidity of lemon perfectly balances the earthy flavor of the sprouts, while garlic adds aromatic depth that makes them absolutely crave-worthy.
This particular recipe represents the modern approach to vegetable cookery: simple ingredients, straightforward techniques, and maximum flavor. It’s a testament to how proper cooking methods can completely transform an ingredient’s reputation and make healthy eating genuinely exciting and delicious.
Why You’ll Love This Recipe
This Lemon Garlic Roasted Brussels Sprouts Recipe is a game-changer for anyone looking to add more vegetables to their diet without sacrificing flavor. The combination of crispy texture, bright citrus notes, and savory garlic creates a side dish that’s genuinely crave-worthy rather than just “healthy.”
Here’s why this recipe is absolutely fantastic:
- Incredibly Simple: Just toss, roast, and season—no complicated techniques or special skills required
- Quick & Easy: Ready in just 30 minutes from start to finish, perfect for busy weeknights
- Naturally Healthy: Packed with vitamins C and K, fiber, and antioxidants without any guilt
- Universally Loved: Even Brussels sprouts haters become converts after trying this recipe
- Perfectly Crispy: High-heat roasting creates those addictive caramelized, crispy edges everyone loves
- Budget-Friendly: Brussels sprouts are affordable year-round, making this an economical side dish
- Dietary-Friendly: Naturally vegan, gluten-free, paleo, keto, and Whole30 compliant
- Versatile: Works beautifully with any protein or as part of a vegetarian meal
- Meal Prep Approved: Makes excellent leftovers and can be prepared in advance
- Impressive Yet Effortless: Looks and tastes restaurant-quality but couldn’t be easier to make
The secret to this recipe’s success lies in the roasting technique and the perfect ratio of lemon to garlic. You’ll get crispy, caramelized Brussels sprouts with bright, zesty flavor that complements rather than overwhelms the natural sweetness of the vegetable. This is the kind of side dish that disappears quickly at dinner parties and has people asking for seconds—and the recipe!
Ingredient Notes
Let’s break down the simple ingredients that make this recipe so incredibly delicious. Each component plays an important role in creating the perfect balance of flavors and textures.
Brussels Sprouts: Choose firm, bright green Brussels sprouts without yellowing or wilted leaves. Smaller sprouts tend to be sweeter and more tender, while larger ones have more robust flavor. Fresh is always best, but frozen Brussels sprouts can work in a pinch—just make sure to thaw and pat them completely dry before roasting. If you can find them on the stalk at farmers’ markets, they’re usually even fresher and more flavorful.
Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. The oil helps the Brussels sprouts caramelize and crisp up beautifully in the oven while adding healthy fats. You can substitute with avocado oil if you prefer a more neutral flavor or want a higher smoke point, though olive oil works perfectly at the roasting temperature used in this recipe.
Garlic: Fresh garlic cloves are essential for that aromatic, savory depth. Minced garlic works best because it distributes evenly throughout the dish. Avoid using pre-minced jarred garlic or garlic powder for this recipe—fresh garlic provides incomparable flavor. If you’re a garlic lover, feel free to increase the amount!
Fresh Lemon: Both the juice and zest of fresh lemon are used in this recipe. The zest provides bright, aromatic citrus oils, while the juice adds tangy acidity that balances the earthy Brussels sprouts. Never substitute bottled lemon juice—fresh is absolutely necessary for the bright, clean flavor that makes this dish special. You’ll need about one large lemon or two small ones.
Salt & Black Pepper: Kosher salt is recommended for its clean flavor and easy-to-control texture. Freshly ground black pepper adds a subtle heat and aromatic quality that pre-ground pepper simply can’t match. These seasonings enhance all the other flavors and bring out the natural sweetness of the Brussels sprouts.
Optional Add-ins: While not required, you can elevate this recipe even further with additions like red pepper flakes for heat, freshly grated Parmesan cheese for umami richness, balsamic glaze for sweetness, or toasted pine nuts or pecans for crunch. These additions transform the recipe from simple to spectacular while maintaining its ease of preparation.
Equipment Needed
You don’t need any fancy kitchen gadgets to make perfect roasted Brussels sprouts—just these basic tools that most home cooks already have:
- Large Baking Sheet: A rimmed baking sheet (also called a sheet pan) is essential. Use a heavy-duty one that won’t warp in high heat. If your Brussels sprouts are crowded, use two baking sheets to ensure proper crisping.
- Sharp Chef’s Knife: For trimming the stem ends and halving the Brussels sprouts. A sharp knife makes prep work faster and safer.
- Cutting Board: Any sturdy cutting board will work for prep.
- Large Mixing Bowl: For tossing the Brussels sprouts with oil, garlic, and seasonings before roasting.
- Microplane or Zester: For zesting the lemon to capture those aromatic citrus oils.
- Measuring Spoons: For accurately measuring olive oil, salt, and other seasonings.
- Spatula or Tongs: For tossing the Brussels sprouts halfway through roasting to ensure even browning.
- Juicer (Optional): A handheld citrus juicer makes extracting lemon juice easier, though you can also squeeze by hand.
Pro Tip: Line your baking sheet with parchment paper for easier cleanup, though it’s not necessary. Avoid aluminum foil as it can prevent proper browning—direct contact with the hot pan creates the best caramelization.
Print
Lemon Garlic Roasted Brussels Sprouts Recipe
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
These Lemon Garlic Roasted Brussels Sprouts are perfectly crispy on the outside, tender on the inside, and bursting with bright, savory flavor. This easy side dish comes together in just 35 minutes with simple ingredients and is naturally healthy, vegan, and gluten-free. The high-heat roasting method creates irresistibly caramelized edges while the lemon and garlic add the perfect finishing touch.
Ingredients
- 1½ pounds fresh Brussels sprouts (trimmed and halved)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large lemon (zested and juiced)
- Optional: ¼ teaspoon red pepper flakes for heat
- Optional: 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat Your Oven: Set your oven to 425°F (220°C) and position the rack in the center of the oven. This high temperature is crucial for achieving crispy, caramelized Brussels sprouts.
- Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water and pat them completely dry with paper towels or a clean kitchen towel. Trim off the tough stem ends and remove any yellowed or damaged outer leaves. Cut each Brussels sprout in half lengthwise from stem to top.
- Season the Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, salt, and black pepper. Toss everything together with your hands or a large spoon until the Brussels sprouts are evenly coated with oil and seasonings. Make sure the garlic is distributed throughout.
- Arrange on Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on a large baking sheet, cut side down. This is important—the cut side should be touching the pan for maximum caramelization. Make sure they’re not overcrowded; there should be some space between each sprout. If they’re too crowded, use two baking sheets.
- Roast Until Golden: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through (around the 12-minute mark), use a spatula to toss the Brussels sprouts and flip some of them to ensure even browning. They’re done when they’re golden brown and crispy on the edges with tender centers. A fork should pierce through easily.
- Add Lemon Finish: Remove the roasted Brussels sprouts from the oven and immediately transfer them to a serving bowl. While still hot, add the lemon zest and squeeze the fresh lemon juice over the top. Toss gently to combine. The heat will help release the aromatic oils from the lemon zest.
- Final Touches & Serve: Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference. If using, sprinkle with red pepper flakes or grated Parmesan cheese. Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Size Matters: Try to halve your Brussels sprouts into similar-sized pieces so they cook evenly. Very large sprouts can be quartered.
- Don’t Skip the Dry Step: Moisture is the enemy of crispiness! Make absolutely sure your Brussels sprouts are completely dry before tossing with oil.
- Cut Side Down: Always start with the cut side facing down on the pan—this creates maximum contact with the hot surface for the best caramelization.
- Watch for Burning: Oven temperatures vary, so check your Brussels sprouts after 20 minutes. The edges should be deeply golden, not black.
- Fresh Lemon Only: Bottled lemon juice won’t give you the bright, fresh flavor this recipe needs. Always use fresh lemons.
- Customization: Feel free to add your favorite seasonings—everything bagel seasoning, smoked paprika, or honey drizzle all work beautifully.
About ¾ cup (approximately ⅙ of recipe)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup (approximately ⅙ of recipe)
- Calories: 95
- Sugar: 2g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutrition information is approximate and calculated without optional ingredients like Parmesan cheese.
Tips & Variations
One of the best things about this recipe is how easily it can be customized to suit your taste preferences or dietary needs. Here are some delicious variations to try:
Make It Spicy: Add ½ to 1 teaspoon of red pepper flakes before roasting, or drizzle with hot honey after roasting for a sweet-and-spicy kick. A pinch of cayenne pepper also works beautifully.
Add Sweetness: Drizzle with balsamic glaze or honey in the last 5 minutes of roasting for a sweet-and-savory combination. Dried cranberries or raisins added after roasting provide pops of sweetness.
Create Crunch: Toss with toasted pine nuts, sliced almonds, chopped pecans, or walnuts after roasting. Panko breadcrumbs toasted in butter and sprinkled on top add irresistible texture.
Boost Umami: Stir in freshly grated Parmesan, Pecorino Romano, or nutritional yeast after roasting. Crispy bacon bits or pancetta also add incredible savory depth.
Try Different Citrus: Swap lemon for lime juice and add a pinch of cumin for a Mexican-inspired twist. Orange zest and juice create a sweeter, more mellow citrus flavor.
Add Fresh Herbs: Toss with fresh thyme, rosemary, or sage before roasting, or finish with chopped fresh parsley or cilantro for brightness.
Make It Asian-Inspired: Skip the lemon and instead finish with sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. Add some ginger to the garlic for extra flavor.
Mediterranean Style: Add halved cherry tomatoes and pitted olives for the last 10 minutes of roasting, then finish with crumbled feta cheese.
Sheet Pan Meal: Roast alongside chicken thighs, salmon fillets, or sausages for a complete one-pan dinner. Just adjust cooking times accordingly.
Pro Chef Tips
Want restaurant-quality Brussels sprouts at home? These professional techniques will take your dish from good to absolutely spectacular:
Temperature Is Everything: Don’t be tempted to lower the oven temperature—425°F is the sweet spot for achieving crispy exteriors while keeping the insides tender. Too low, and they’ll steam instead of roast.
Dry, Dry, Dry: This cannot be overstated. Moisture prevents caramelization and crisping. After washing your Brussels sprouts, spread them on a kitchen towel and let them air dry for 10-15 minutes before prep, or thoroughly pat them dry.
Cut Side Down First: Starting with the cut side flat against the hot pan creates maximum surface contact, which means more caramelization and crispiness. You can flip them halfway through, but that first position is crucial.
Don’t Overcrowd the Pan: Brussels sprouts need breathing room to roast properly. If they’re touching each other, they’ll steam instead of crisp up. Use two pans if necessary—it’s worth it for that perfect texture.
Room Temperature Is Key: Let your Brussels sprouts sit at room temperature for 15-20 minutes before roasting if they’ve been refrigerated. Cold vegetables lower the pan temperature and inhibit browning.
Toast Your Garlic Separately: For even more intense garlic flavor without any burnt bits, toss raw minced garlic with the hot roasted Brussels sprouts right out of the oven instead of roasting it. The residual heat will bloom the garlic perfectly.
Finish with Fats: A small pat of butter or an extra drizzle of high-quality olive oil right after roasting adds luxurious richness and helps the lemon and seasonings coat every sprout.
Serve Immediately: Brussels sprouts are best enjoyed hot from the oven when they’re at peak crispiness. If you need to hold them, keep them in a warm (200°F) oven uncovered to maintain texture.
Invest in Quality Ingredients: Since this recipe is so simple, each ingredient really shines through. Use the best olive oil you can afford and always fresh garlic and lemons—it makes a noticeable difference.
Common Mistakes to Avoid
Even though this recipe is simple, there are a few common pitfalls that can prevent you from achieving perfect results. Here’s what to watch out for:
Mistake #1: Not Drying the Brussels Sprouts Properly
Wet Brussels sprouts will steam in the oven rather than roast, resulting in soggy, mushy vegetables instead of crispy, caramelized ones. Always pat them completely dry with paper towels or a kitchen towel after washing.
Mistake #2: Cutting Brussels Sprouts Unevenly
When pieces are different sizes, they cook at different rates—small pieces burn while large pieces stay undercooked. Try to halve your Brussels sprouts into uniformly sized pieces for even cooking.
Mistake #3: Overcrowding the Baking Sheet
Piling Brussels sprouts on top of each other creates steam and prevents browning. They need space for air to circulate. If your pan looks crowded, divide them between two baking sheets.
Mistake #4: Using Too Low of an Oven Temperature
Roasting at temperatures lower than 400°F won’t create that desirable caramelization and crispy texture. Stick with 425°F for optimal results—don’t be afraid of the high heat!
Mistake #5: Adding Lemon Too Early
If you add lemon juice before or during roasting, it will prevent browning and can make the Brussels sprouts taste bitter. Always add fresh lemon juice and zest after roasting for the brightest, best flavor.
Mistake #6: Forgetting to Flip or Toss Halfway Through
Brussels sprouts on the edges of the pan cook faster than those in the center. Tossing them at the halfway point ensures even browning and prevents burning.
Mistake #7: Not Tasting Before Serving
Every batch of Brussels sprouts is slightly different, and ovens vary too. Always taste and adjust your seasoning before serving—you might need a bit more salt, pepper, or lemon juice to make the flavors pop.
Storage & Meal Prep
This recipe is fantastic for meal prep and makes delicious leftovers, though the texture is definitely best enjoyed fresh from the oven. Here’s how to store and reheat properly:
Refrigerator Storage: Allow roasted Brussels sprouts to cool completely to room temperature, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 4 days. Store the lemon separate if possible and add it fresh when reheating for the brightest flavor.
Reheating Instructions: The key to reheating is restoring that crispy texture. Avoid the microwave if possible—it makes Brussels sprouts soggy. Instead, spread them on a baking sheet and reheat in a 350°F oven for 8-10 minutes until warmed through and crispy again. Alternatively, reheat them in a skillet over medium-high heat with a small drizzle of olive oil, tossing occasionally until hot and crispy.
Meal Prep Tips: Brussels sprouts can be washed, trimmed, and halved up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to roast. You can also measure out your oil, garlic, and seasonings ahead of time to make weeknight cooking even faster.
Room Temperature Note: Roasted Brussels sprouts can sit at room temperature for up to 2 hours, making them perfect for potlucks or buffet-style meals. However, they do lose some crispiness as they cool.
Best Uses for Leftovers: Cold roasted Brussels sprouts are actually delicious in salads! Toss them with mixed greens, quinoa or farro, dried cranberries, pecans, and a simple vinaigrette for a hearty grain bowl. They also make excellent additions to frittatas, grain bowls, or pasta dishes.
Make-Ahead & Freezer Notes
While Brussels sprouts are definitely best enjoyed fresh and hot from the oven, you can still get a head start with some smart make-ahead strategies:
Prep-Ahead Method: Wash, trim, and halve your Brussels sprouts up to 48 hours in advance. Store them in an airtight container or resealable bag in the refrigerator with a paper towel to absorb any excess moisture. When ready to cook, pat them dry again, toss with oil and seasonings, and roast as directed.
Partially Roasted Method: Roast the Brussels sprouts for 15 minutes (instead of the full 25 minutes), then let them cool completely. Store in the refrigerator for up to 2 days. When ready to serve, finish roasting at 425°F for 10-12 minutes until crispy and heated through, then add the lemon.
Freezing Fresh Brussels Sprouts: Raw Brussels sprouts can be frozen for up to 12 months. Blanch them first by boiling for 3-4 minutes, then plunging into ice water. Drain completely, pat dry, and freeze in a single layer on a baking sheet before transferring to freezer bags. Thaw overnight in the refrigerator before roasting, and make absolutely sure they’re completely dry before tossing with oil.
Freezing Roasted Brussels Sprouts: While the texture won’t be quite as crispy, you can freeze fully roasted Brussels sprouts for up to 3 months. Freeze them without the lemon (add that fresh when reheating). Freeze in a single layer on a baking sheet first, then transfer to freezer bags to prevent clumping. Reheat from frozen in a 400°F oven for 12-15 minutes.
Best Practice: Honestly, because this recipe comes together so quickly (just 35 minutes total), it’s usually best to make it fresh rather than trying to freeze it. The crispy texture that makes these Brussels sprouts so special is difficult to maintain through freezing and reheating.
Party Planning: If you’re serving these for a dinner party or holiday gathering, prep the Brussels sprouts early in the day, then roast them during the last 30 minutes before serving. They’re forgiving enough that you can keep them warm in a low oven if needed.
Serving Suggestions
These Lemon Garlic Roasted Brussels Sprouts are incredibly versatile and pair beautifully with countless main dishes. Here are some delicious serving ideas:
Classic Protein Pairings: These Brussels sprouts are the perfect side for roasted chicken, grilled steak, pork chops, lamb chops, or baked salmon. The bright lemon flavor complements rich, savory proteins beautifully.
Holiday Dinners: Serve alongside roasted turkey, glazed ham, prime rib, or beef tenderloin for Thanksgiving, Christmas, or Easter celebrations. They’re elegant enough for special occasions but easy enough for everyday meals.
Vegetarian Mains: Pair with stuffed portobello mushrooms, vegetable lasagna, quinoa-stuffed bell peppers, or a hearty grain bowl for a satisfying plant-based meal.
Grain & Starch Sides: Round out your meal with creamy mashed potatoes, garlic butter rice, crusty dinner rolls, roasted sweet potatoes, or herbed couscous.
Other Vegetable Sides: Create a beautiful vegetable plate by serving these alongside roasted carrots, sautéed green beans, roasted butternut squash, or a fresh garden salad.
Brunch Ideas: These Brussels sprouts are surprisingly delicious at brunch! Serve them with scrambled eggs, quiche, smoked salmon, or avocado toast for a savory breakfast spread.
Bowl Meals: Add roasted Brussels sprouts to grain bowls, Buddha bowls, or salad bowls with your favorite protein, grains, and dressing for a complete, healthy meal.
Wine Pairings: The bright, lemony flavor pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, or light reds like Pinot Noir. For non-alcoholic options, try sparkling water with lemon or unsweetened iced tea.
Bread Pairings: Serve with warm, crusty artisan bread, garlic bread, cornbread, or dinner rolls to soak up any delicious juices from your main course.
Complete Meal Ideas: For an easy weeknight dinner, serve these Brussels sprouts alongside pan-seared chicken breasts and wild rice. For a special weekend meal, pair them with grilled ribeye steaks and twice-baked potatoes.
FAQs Section
Q: Can I use frozen Brussels sprouts for this recipe?
A: Yes, you can use frozen Brussels sprouts, though fresh is definitely preferred for the best texture. If using frozen, make sure to thaw them completely and pat them extremely dry with paper towels—frozen Brussels sprouts contain a lot of moisture that will prevent crisping. You may also need to increase the roasting time by 5-10 minutes.
Q: Why are my roasted Brussels sprouts soggy instead of crispy?
A: Sogginess usually comes from one of three issues: the Brussels sprouts weren’t dried properly after washing, the oven temperature was too low, or the pan was overcrowded. Make sure your sprouts are bone-dry, roast at 425°F, and give them plenty of space on the baking sheet. Also, make sure your oven is fully preheated before adding the Brussels sprouts.
Q: How do I know when Brussels sprouts are done roasting?
A: Perfectly roasted Brussels sprouts should be golden brown and crispy on the edges with tender centers. A fork should pierce through easily. The outer leaves should be dark and caramelized (almost crispy), while the inside remains tender. This usually takes 20-25 minutes at 425°F, but check at the 20-minute mark to prevent burning.
Q: Can I make this recipe without garlic?
A: Absolutely! While garlic adds wonderful savory flavor, you can omit it if you prefer or have an allergy. The lemon and olive oil combination alone creates a delicious dish. You might want to add a bit of onion powder or shallot for extra savory depth if skipping the garlic.
Q: What can I substitute for olive oil?
A: Avocado oil is an excellent substitute with a neutral flavor and high smoke point. Melted butter creates an incredibly rich, indulgent version (though it won’t be vegan). Coconut oil works but will add a slight coconut flavor. In a pinch, any neutral vegetable oil will work, though you’ll miss some of the flavor complexity that olive oil provides.
Q: How can I reduce the bitterness in Brussels sprouts?
A: The roasting method itself significantly reduces bitterness by caramelizing the natural sugars. Adding the bright lemon juice at the end helps cut any remaining bitter notes. You can also try adding a drizzle of honey or balsamic glaze after roasting for a touch of sweetness. Make sure to trim off the stem ends completely and remove any yellowed outer leaves, as these parts tend to be more bitter.
Q: Can I add other vegetables to this recipe?
A: Yes! Brussels sprouts roast beautifully alongside other vegetables like halved baby potatoes, carrot chunks, red onion wedges, or cauliflower florets. Just keep in mind that different vegetables have different cooking times, so choose vegetables with similar roasting times or add them to the pan at staggered intervals. Cut everything into similar-sized pieces for even cooking.
Conclusion
There you have it—the ultimate guide to making perfectly crispy, golden, absolutely irresistible Lemon Garlic Roasted Brussels Sprouts! This recipe proves that healthy eating doesn’t have to be boring or complicated. With just a handful of simple ingredients and one baking sheet, you can create a side dish that’s so delicious, it might just become your new favorite way to eat vegetables.
The magic combination of high-heat roasting, bright lemon, and aromatic garlic transforms humble Brussels sprouts into something truly special. Whether you’re cooking for picky eaters, health-conscious family members, or dinner party guests, this recipe delivers every single time. The crispy, caramelized edges and tender centers create the perfect texture, while the lemon-garlic finish adds just the right amount of brightness and flavor.
Best of all, this recipe is endlessly adaptable to suit your tastes and dietary needs. Make it spicy, add cheese, toss in some nuts, or keep it simple and classic—however you make it, you’re guaranteed a delicious result that’ll have everyone asking for seconds.
So what are you waiting for? Grab a pound of Brussels sprouts and give this recipe a try tonight! Your taste buds (and your body) will thank you. And if you love this recipe as much as I do, please leave a comment below, give it a star rating, and save it to your Pinterest boards so you can make it again and again. Don’t forget to snap a picture and tag me on social media—I absolutely love seeing your beautiful Brussels sprouts creations!
Happy roasting, friends! 🌿✨
