Garlic Lemon and Parmesan Roasted Brussels Sprouts

Ingredients (~6 servings)

• 1 1/2 lbs Brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
• 3-4 cloves garlic, minced
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice, plus more for serving
• 3/4 tsp fine sea salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup freshly grated parmesan cheese

Prep the Brussels Sprouts and Get Your Oven to 400F

Preheat your oven to 400F.

Add the Brussels sprouts and garlic to a large mixing bowl; drizzle with olive oil and lemon juice then toss to coat everything.

Sprinkle with salt and pepper and toss again.

The goal is to get every sprout coated with oil – this helps with browning.

Roast Until the Edges are Golden Brown

Spread the Brussels sprouts onto a large sheet pan in an even layer.

Don’t overcrowd them or they’ll steam instead of roast.

Bake for ~25-30 minutes, tossing once halfway through.

You’ll know they’re done when the edges are golden brown and crispy, and the centers are tender when pierced with a fork.

Finish with More Lemon and Parmesan

Serve warm with an extra spritz of fresh lemon juice to taste and top with the grated parmesan cheese.

The cheese will melt slightly from the heat of the Brussels sprouts, which is exactly what you want.

Garlic Lemon and Parmesan Roasted Brussels Sprouts

This is how I got my kids to actually eat Brussels sprouts – the lemon brightens them up and the parmesan adds just enough richness. Takes ~35 minutes total and uses stuff I always have on hand.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

Ingredients (~6 servings)

• 1 1/2 lbs Brussels sprouts rinsed and dried, ends trimmed, sliced in half lengthwise
• 3-4 cloves garlic minced
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice plus more for serving
• 3/4 tsp fine sea salt or to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup freshly grated parmesan cheese

Instructions

• Cooling/Resting Time: 0 minutes
• Preheat oven to 400F.
• Toss Brussels sprouts and garlic with olive oil, lemon juice, salt, and pepper in a large bowl until evenly coated.
• Spread in a single layer on a large sheet pan without overcrowding.
• Bake 25-30 minutes, tossing halfway through, until edges are golden brown and centers are tender.
• Serve warm with extra lemon juice and top with grated parmesan cheese.