Brussel Sprouts Recipe

This easy, healthy, roasted Brussel Sprouts Recipe fuses garlic, Parmesan, and a hint of lemon for a cozy vegetarian side dish that’s perfect for Thanksgiving – or any night you crave crisp veggies with a twist.

I’ve always adored those little emerald orbs, especially when they transform under high heat into caramel-kissed morsels. These roasted Brussels sprouts feel seasonal—think crisp autumn air and family gathered round—but honestly, I serve them year-round. They’re low in calories yet packed with fiber, vitamin C, and vitamin K, making them a smart “health food†that doesn’t taste like cardboard. My inspiration? A 1980s cooking show clip where a chef blitzed sprouts with garlic and cheese—something about that combo just stuck with me. Over the years, I’ve tweaked the timing, upped the garlic, added a lemon squeeze, and here we are: a foolproof, no-fuss recipe that shines beside turkey or tofu roast alike.

Why You’ll Love This Recipe

• Lightning-fast prep: just 10 minutes to trim and season.
• Hands-off roasting: pop them in the oven and relax.
• Crispy edges, tender centers—no soggy sprouts here.
• Garlic and Parmesan partner up for irresistible flavor.
• Vegetarian and gluten-free, yet crowd-pleasing.
• Scales easily for holiday feasts or intimate dinners.
• Nutritious side dish loaded with fiber and antioxidants.
• Leftovers reheat beautifully—hello, lunchtime upgrade!

Ingredients
• 1½ pounds Brussels sprouts, trimmed and halved
(choose firm, bright-green heads; brown spots mean past-prime)
• 3 tablespoons extra-virgin olive oil
(or avocado oil for a higher smoke point)
• 4 cloves garlic, thinly sliced
(fresh is best—avoid jarred for intensity)
• ¼ cup grated Parmesan cheese, plus extra for serving
(Parmigiano-Reggiano gives the richest flavor)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest and juice of ½ lemon
(adds brightness; optional but recommended)
• Pinch of red pepper flakes
(for a gentle kick—omit if kids are digging in)

Directions

1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper—this helps with cleanup and prevents sticking.
2. In a large bowl, toss the halved sprouts with olive oil, garlic slices, salt, pepper, and red pepper flakes until each piece is well-coated.
3. Spread sprouts cut-side down on the sheet in a single layer. Crowding steals crispiness, so use two pans if needed.
4. Roast for 18–20 minutes, checking at 12 minutes—if you love charred tips, give them a gentle flip halfway through; otherwise, let them crisp untouched.
5. Remove from the oven, immediately sprinkle with Parmesan cheese and lemon zest, then squeeze over the lemon juice while they’re hot.
6. Give everything a quick toss so that melty cheese clings to those edges. Taste and adjust salt or add a few grinds of black pepper.
7. Serve warm, garnished with extra Parmesan or fresh parsley if you like a pop of color.

Servings & Timing
Yield: Serves 4–6 as a side dish
Prep Time: 10 minutes (plus 2 minutes zesting lemon)
Cook Time: 18–20 minutes roasting
Total Time: About 30 minutes from start to table

Variations
• Sweet & Savory: Drizzle with maple syrup before serving.
• Balsamic Glaze: Swap lemon juice for 2 tablespoons balsamic reduction.
• Nutty Crunch: Sprinkle toasted walnuts or pine nuts on top.
• Vegan Swap: Use nutritional yeast instead of Parmesan.
• Spicy Twist: Add a dash of smoked paprika or chipotle powder.
• Citrus Burst: Mix in orange zest instead of lemon for a sweeter note.

Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Flash-freeze on a sheet, then transfer to a bag—keeps for 2 months.
• Reheat: Warm in a 350°F oven for 5–7 minutes to re-crisp, or microwave in short bursts on medium power.
• Make-Ahead: Assemble sprouts with oil and seasonings, cover, and refrigerate up to 12 hours before roasting.

Notes
• If your sprouts vary in size, quarter any large ones so cooking stays uniform.
• Using high heat is key—425°F brings out that coveted caramelization.
• Don’t skip the lemon zest; it brightens and balances the richness of cheese and oil.
• For an extra layer, toss in diced shallots with garlic.
• A mandoline slicer makes trimming quick, but a sharp knife works just fine.

FAQs
Q: Can I use frozen Brussel sprouts?
A: Sure—you’ll need to thaw and pat them very dry first to avoid steaming instead of roasting.

Q: My sprouts turned mushy. What happened?
A: Likely too much crowding or low oven temp. Give them space and bump up to 425°F.

Q: Is Parmesan necessary?
A: You can skip it or swap nutritional yeast for a vegan twist, but cheese adds umami depth.

Q: How do I avoid burned garlic?
A: Slice garlic thin and mix it with oil so it browns gently alongside the sprouts.

Q: Can I prep this entirely ahead?
A: Yes—trim, halve, and toss in oil up to 12 hours early; roast just before serving.

Q: What’s a good pairing?
A: These sprouts play nicely with roast turkey, grilled tofu, mashed potatoes, or quinoa pilaf.

Q: Are Brussel sprouts healthy?
A: Absolutely—they’re low in calories, high in fiber, and packed with vitamins K, C, and folate.

Q: Can I add bacon?
A: Cook diced bacon until crisp, drain, then sprinkle over finished sprouts for a meaty boost.

Conclusion
These roasted Brussel sprouts are simple, healthy, and bursting with flavor—your new go-to side dish for holiday feasts or weeknight dinners. Give them a try, then come back and let me know how they turned out! If you loved this, you might enjoy my Roasted Butternut Squash with Sage recipe next.