Garlic Lemon and Parmesan Roasted Brussel Sprouts

10.12.2014

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?

Garlic Lemon and Parmesan Roasted Brussel Sprouts

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 SproutsGarlic Lemon and Parmesan Roasted Brussel SproutsGarlic Lemon and Parmesan Roasted Brussel Sprouts

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Garlic Lemon and Parmesan Roasted Brussel Sprouts

5 from 3 votes

Such and easy and delicious way to prepare Brussels sprouts! The bright tangy lemon and rich parmesan is the perfect compliment. It's recipes like this that got my kids to love Brussels sprouts!

Servings: 4 Servings
Prep Time 10 minutes
Cook Time 25 minutes

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

  1. 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.
  2. 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.
  3. Recipe Source: adapted slightly from Whole Foods
Nutrition Facts
Garlic Lemon and Parmesan Roasted Brussel Sprouts
Amount Per Serving
Calories 138 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 414mg 17%
Potassium 441mg 13%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 2g
Protein 6g 12%
Vitamin A 18.2%
Vitamin C 118%
Calcium 11.7%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: roasted brussel sprouts
Calories: 138 kcal
Author: Jaclyn
Garlic Lemon and Parmesan Roasted Brussel Sprouts

33 comments

  • 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 Reply

  • 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 Reply

  • 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 Reply

    • Jaclyn: Thanks for the compliments Lissa :)! It is nice to feel appreciated! December 2, 2014 at 4:57pm Reply

      • 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 Reply

  • 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 Reply

    • 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 Reply

      • 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 Reply

      • 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 Reply

        • 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 Reply

  • 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 Reply

  • 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 Reply

  • 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 Reply

  • 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 Reply

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