Even the most die-hard sprouts hater will love this Roasted Brussels Sprouts with Garlic, Olive Oil, Lemon Juice, and Parmesan Cheese. So crunchy and delicious!
In this recipe
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How to Roast Brussels Sprouts
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Season Brussels sprouts
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Recipe Adjustments
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Shopping tips for Brussels sprouts
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What to do with leftovers
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More Brussels sprouts recipes
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If you show up at my dad’s with a bag of fresh Brussels sprouts to cook, he’ll howl and complain like a 3-year-old confronted with liver and onions.
These are roasted Brussels sprouts that even my dad can love.
Video: How to make Roasted Brussels Sprouts
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Roasted Brussels sprouts
How to Roast the Best Brussels Sprouts
Roasted Brussels Sprouts is my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, there’s not much to it.
You can roast them right in a cast iron skillet in the oven, which is helpful if your regular skillet is already in use. And a large cast-iron skillet is just the right size for a pound of sprouts.
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The secret ingredient for the best Brussels sprouts
The key to success with roasted or baked Brussels sprouts (according to my sister and I totally agree with her) is Salt. Salt makes the toasted caramelized flavors pop!
Salt the sprouts liberally when they go into the oven, more than you would normally salt vegetables. After baking, taste and salt again if necessary.
The recipe calls for a pound of Brussels sprouts. We usually make a little more just so we have more to munch on. We can eat them like popcorn!
Ways to customize this recipe
Roasted Brussels sprouts are wonderfully versatile! Here are just a few ideas on how to modify the recipe:
- Add Nuts: Roast some pine nuts, roughly chopped walnuts or slivers of almonds on the side and serve with the roasted sprouts.
- Lighten with vinegar: You can use apple cider vinegar in place of the lemon juice or balsamic vinegar called for in this recipe.
- Add a sweet touch: Omit the Parmesan at the end and toss with a tablespoon of maple syrup or pomegranate glaze instead.
- Add bacon or pancetta: Chop some bacon or pancetta and cook on medium-high until browned. Substitute the bacon or pancetta fat for some of the olive oil in this recipe to roast the sprouts. Finally, toss the sprouts with the cooked chopped bacon or pancetta.
- Roast with other vegetables: Roast a pound of diced butternut squash, golden beets, or sweet potatoes along with the sprouts. Brussels sprouts pair well with root vegetables and winter squash.
Shopping tips for Brussels sprouts
Buy Brussels sprouts up to 2 to 3 days before you cook them for optimal freshness, although they should be stored in a plastic bag in the refrigerator for up to 1 week. Look for Brussels sprouts that are light green and have some weight. If they are very light, they have started to dry out. Smaller sprouts are usually sweeter and slightly more tender than larger ones.
We do not recommend frozen Brussels sprouts for this recipe.
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What to do with leftover roasted Brussels sprouts?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Try these creative ways to use up the leftovers.
- Place in grain bowls.
- Crush and add to ham and potato hash.
- Place on pizzas or flatbreads.
- Cut into slices and add to a quesadilla.
Try these other Brussels sprouts recipes!
- Brussels sprouts and shallots roasted with balsamic vinegar
- Honey Chipotle Roasted Brussels Sprouts
- Brussels sprouts with black bean and garlic sauce
- Shaved Brussels sprouts with lemon
- Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
From the editors of Simply Recipes
Roasted Brussels sprouts
ingredients
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1 lb Cauliflowerrinsed, ends trimmed and coarse outer leaves of larger sprouts removed
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1 tablespoon chopped garlic (about 3 cloves)
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1 teaspoon lemon juice (can substitute apple cider vinegar)
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2 tablespoon Extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
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1/4 Cup fresh grated parmesan cheese, optional
method
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Preheat the oven:
Preheat oven to 400°F.
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Preparation of the Brussels sprouts:
Place the trimmed Brussels sprouts in a large bowl. Flavor with garlic and lemon juice. Apply olive oil to the sprouts to coat them well.
In a large cast-iron skillet or roasting pan, spread the Brussels sprouts in a single layer with plenty of space between them. Sprinkle generously with salt (at least half a teaspoon) and a few rounds of black pepper.
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Roast the Brussels sprouts:
Place the sprouts in the oven on the top rack and roast for 25 to 30 minutes, stirring the sprouts about halfway through cooking.
Adjust the timing based on the size of the rungs and your particular oven. When the sprouts are done, they should be nicely browned and some of the outer leaves should be crisp. The inside should be cooked through so the sprouts can be easily pierced with a fork.
If the sprouts look like they’re getting too brown (they should be nicely browned and not burned), move them to a lower rack or lower the heat.
If the sprouts aren’t brown enough after 30 minutes of cooking, place them under the broiler (or increase the heat to 500°F) for 5 minutes.
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Sprinkle with parmesan and serve:
Mix in Parmesan (if using) and add more salt to taste to serve.
| nutritional information (per serving) | |
|---|---|
| 131 | calories |
| 9g | Fat |
| 10g | carbohydrates |
| 5g | protein |
