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
Scale
- 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