Brussels Vegetable Recipe: A Flavorful, Healthy Side Dish
This Brussels Vegetable Recipe delivers perfectly roasted brussels sprouts that turn a simple vegetable side dish into a healthy, flavorful crowd-pleaser.
Ingredients
- 1 lb brussels sprouts trimmed and halved (choose firm, bright green heads)
- 2 Tbsp extra-virgin olive oil (California Olive Ranch recommended)
- 1 tsp fine sea salt (or kosher salt)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for a spicy kick)
- Zest and juice of 1 lemon (for fresh, tangy brightness)
- 2 Tbsp shaved Parmesan (or nutritional yeast for vegan)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Instructions
- Preheat oven to 425°F (220°C) and adjust the rack to the center.
- On a cutting board, trim off the tough stalk ends of each sprout and slice in half. Save any loose leaves for extra roast-crisp morsels.
- In a large bowl, combine brussels sprouts, olive oil, salt, pepper, red pepper flakes, and lemon juice. Toss gently to coat.
- Spread sprouts cut-side down on a parchment-lined sheet pan. Roast for 15 minutes, then give the pan a shake or flip the sprouts. Continue roasting until golden-brown spots appear.
- Toss the roasted sprouts with lemon zest, thyme, and Parmesan (or nutritional yeast). Transfer to a serving platter, garnish, and serve hot.
Notes
Swap Parmesan for crumbled goat cheese or feta for creaminess. Use avocado oil for a higher smoke point. Save trimmed outer leaves to roast for extra crunch.
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