Don’t we all remember those times when we were young that our parents or grandparents were trying to get us to eat our brussels sprouts? It’s funny, kids and brussels sprouts, I think it’s just one of those things as we grow our taste in food changes. We crave more depth of flavor vs. that plate of pasta with butter and salt. You will love the delicious flavors in these brussels sprouts! Roasting them in the oven enhances them times ten and the added flavors of fresh lemon, garlic and parmesan, well you all know what that simple combination can do. Wonders, right?
This is a healthy side that is easy to make and sure to please. Next time I want to try these with dried cranberries and pecan pieces (while omitting the garlic, extra lemon spritz and parmesan) for another exciting flavor combo. If you do go that route, add 1 Tbsp brown sugar when tossing with oil and lemon, then add 3/4 cup dried cranberries and 1/3 cup chopped pecan pieces during last 5 minutes of roasting (and leave out those listed ingredients mentioned just prior).
Enjoy!
Garlic Lemon and Parmesan Roasted Brussel Sprouts
Yield: 4 servings
Ingredients
- 1 lb brussels sprouts , rinsed and dried, ends trimmed, sliced in half lengthwise
- 2 - 3 cloves garlic , minced
- 2 Tbsp extra virgin olive oil
- 2 tsp fresh lemon juice , plus more for serving
- 1/2 tsp (scant) fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup freshly grated parmesan cheese
Instructions
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Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
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Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.
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Recipe Source: adapted slightly from Whole Foods
Katrina @ Warm Vanilla Sugar: These sprouts are positively lovely! Yum!! October 12, 2014 at 10:56am
Jone’t: This recipe looks healthy and D E L I S H! Love your photos, makes me want to grab a plate and most of those b sprouts!
Jonet October 12, 2014 at 3:21pm
Averie @ Averie Cooks: I love Brussels sprouts! Broccoli, brussels, and cauliflower are some of my near-daily go to veggies and these look amazing! I could eat the whole batch myself! October 12, 2014 at 3:26pm
Anna @ Crunchy Creamy Sweet: I am the only one who likes brussel sprouts in our family. I would DEVOUR these!! Love them roasted! Pinned! October 12, 2014 at 3:40pm
Amy: The more I cook with brussel sprouts, the more our family enjoys them October 12, 2014 at 4:03pm
Laura (Tutti Dolci): Roasted brussel sprouts are the best, these look so good! October 12, 2014 at 5:14pm
Matt Robinson: Beautiful pictures as always and I love the flavors! October 12, 2014 at 10:38pm
Jaclyn: Thanks so much Matt! October 12, 2014 at 11:41pm
Chelsea @chelseasmessyapron: I LOVE these pictures Jaclyn – they are making me seriously crave Brussels the way I would dessert haha – those are some awesome pictures :) And what a great, simple way to serve them! Pinned :) October 13, 2014 at 7:06am
Melanie @ Garnish & Glaze: Those brussel sprouts are gorgeous! I’ve actually never tried them but your pictures and recipe have convinced me to put them on my grocery list. October 13, 2014 at 7:41am
Marisela | NomNom Kingdom: I love brussel sprouts. I don’t see why they have such a bad reputation! I’ve never added cheese to them. I will try this soon. Thanks for sharing! and Beautiful pics!! :) October 13, 2014 at 8:02am
Cate @ Chez CateyLou: Roasted Brussels Sprouts are my absolute favorite!! These look delicious, I love the lemon / parm combo! October 14, 2014 at 5:43am
Kia Mackey: I just had some Buttered Brussel Sprouts a few days ago and they were delicious. I am definitely going to try this recipe real soon. I know it’s going to be delicious. November 2, 2014 at 8:11am
Nicola: I am really disappointed that you just seem to allow comments that are extremely enthusiastic. shame on you. November 19, 2014 at 1:30pm
Jaclyn: You should go through my whole recipe archives because that’s entirely not true. The negative are far fewer than the positive but I always post them anyway, just like I’m approving your comment. But thanks for the shaming! November 19, 2014 at 11:26pm
Nicola: Well,
some time before I posted a comment that was asking what to do to prevent the brussels sprouts from getting dry – what happened when I tried your recipe. That comment was never posted. December 4, 2014 at 10:54am
Nicola: ”
Nicola: I tried it out today and they looked GEORGEOUS, just like on your pictures. The taste was very good, but unfortunately, they were quite dry – is there any trick to prevent them from drying out while roasting? Thank you very much in advance for your help!!! November 13, 2014 at 10:21am Reply
Your comment is awaiting moderation.”
No further questions. December 4, 2014 at 10:55am
Jaclyn: You can add more oil or you could roast at a lower temperature. Hopefully that helps, sorry the comment must have gotten marked as spam, sometimes the program I have installed marks some that aren’t supposed to be automatically. December 4, 2014 at 3:31pm
Lissa: Wow – I can’t believe you are upset at a lack of negative comments. Says a lot more about you as a person than it does Jaclyn. Shame on YOU Nicola. There is plenty of negative stuff on the internet. How nice to see a place where people are appreciative of a bloggers efforts and say so. I am sure she would welcome constructive comments but her recipes are beautifully presented in the photos and worthy of praise. December 2, 2014 at 12:51pm
Jaclyn: Thanks for the compliments Lissa :)! It is nice to feel appreciated! December 2, 2014 at 4:57pm
Nicola: ”
Nicola: I tried it out today and they looked GEORGEOUS, just like on your pictures. The taste was very good, but unfortunately, they were quite dry – is there any trick to prevent them from drying out while roasting? Thank you very much in advance for your help!!! November 13, 2014 at 10:21am Reply
Your comment is awaiting moderation.”
…! December 4, 2014 at 10:58am
Patty: I love all your recipes and plan on making this one for Thanksgiving this year. Question for you – since Thanksgiving usually means limited oven cooking availability, can you recommend a way to keep these warm by dinner time? Can I prepare them in the oven first and then reheat them in a pan (if so, any ideas on how long to cook it in the pan?)
Thank you so much for all your recipes (a personal favorite is the caramel apple cheesecake) November 20, 2015 at 6:09pm
Dev Jordan: This looked so good, that I made this for supper. It was delicious! It even got approval from 2 of my 3 kiddos :) It turned out perfectly. I was surprised at how simple it was to make. I will definitely be making this again! January 15, 2016 at 5:11pm
Cori: Giving these a try tonight. I usually hate Brussels sprouts and I have never made them since I have been married. LOL Looking forward to a healthy addition. I will let you know how they turn out! February 22, 2016 at 3:31pm
Georgie: Well I have just got to try this little beaut out! I am the sprout queen and live your take on this humble little veg plus I might have a bash at the cranberry option too 😊 February 26, 2016 at 9:09am
Divorced Kat: Would it be ok to make this ~24 hours in advance and then reheat? March 3, 2016 at 9:36am
Renee: My husband & I looooove Brussels Sprouts, anyway anyhow. Mine are in the oven as I type. Tracy’s grilling pork chops. Feeling Hungry! April 17, 2016 at 5:33pm
Penny Hibbs: When I get hold of some Brussels sprouts I will surely make this recipe. The flavors and picture’s are really good and my Facebook likes this veggie . thanks for sharing your blog. Penny Hibbs. Hibbs July 4, 2016 at 12:23pm
Nancy: It is amazing that roasted Brussels sprouts loose their cabbagie taste and turn to a nutty taste after 25 minutes in the oven. More people would eat them if they knew that they were nutty. Great recipe! August 11, 2017 at 6:35pm
Jaclyn: I know I agree. Everything is better roasted :). August 12, 2017 at 12:01pm