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These Roasted Brussels Sprouts are crispy on the outside, tender on the inside and topped with grated parmesan, toasted almonds and a touch of lemon juice. They’re simple, flavorful and a side dish my whole family loves.
Table of Contents
Why I Love This Recipe
- Crispy Yet Tender: This is the best Brussels sprouts recipe ever! They get super crispy on the outside but tender on the inside. Everything you could want from oven-roasted Brussels sprouts.
- Easy to Make: This is the least fussy Brussels sprouts recipe you’ll ever make. Just roast, toss with parmesan cheese and lemon juice and you’re done! Simple, quick and delcious.
- For Brussels Sprout Lovers (Like Me!): I mean business when it comes to Brussels sprouts. When they’re in season, I have them almost every day — shredded Brussels sprout salad, in the air fryer, Cast Iron Brussels Sprouts or Roasted Brussels with balsamic glaze.
- Healthy Side Dish: Brussels sprouts are high in vitamin C, fiber, and tons of nutrients making them a great immune supporting side dish. Try more Immune Boosting Recipes here!
The Ingredients
- Brussels Sprouts: Use fresh, firm Brussels sprouts with tightly packed leaves. Smaller sprouts tend to roast up crispier and sweeter, but any size works. I love getting them from the farmers market still on the stalk!
- Olive oil: A generous drizzle helps the Brussels sprouts crisp up beautifully in the oven.
- Lemon and Parmesan cheese: A squeeze of fresh lemon juice brightens everything up, while the Parmesan cheese adds a salty, savory touch. Delicious!
- Sliced Almonds: Toasted in the oven right alongside the Brussels sprouts, sliced almonds add a perfect crunch and nutty flavor that takes this dish up a notch.
Variations and Substitutions
- Customize the Flavors: Feel free to use whatever seasonings you prefer for these Brussels sprouts! Instead of Parmesan and lemon juice, you could try Balsamic glaze or even a drizzle of honey or maple syrup (like in my Maple Roast Vegetables recipe!). A sprinkle of garlic powder, smoked paprika, or red pepper flakes also adds great flavor.
- Almond Substitution: No almonds on hand? No worries. Try walnuts or pecans instead. Or you can leave the nuts out entirely.
- Add Some Protein: Crispy bacon, pancetta, or prosciutto bits are a classic pairing with Brussels sprouts and add a salty punch.
- Make It Dairy-Free: Skip the Parmesan or replace it with your favorite dairy-free grated cheese. Nutritional yeast is also a great option!
How to Make Roasted Brussels Sprouts
- Preheat oven to 400°F. Place the Brussels sprouts on a sheet tray. Drizzle with olive oil, sprinkle with salt and toss to combine.
- Bake the Brussel sprouts, cut side down, for 20 minutes. Remove from oven and top Brussels sprouts with sliced almonds. Bake for an additional 5 minutes.
- Place the roasted Brussels sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon. Toss to combine and serve.
Tips for Crispy Roasted Brussels Sprouts
When you make Brussels sprouts, we’re all on the hunt for the perfect combination of crispy yet tender. I feel I’ve mastered the art over the years, so here are my tips!
- Choose Fresh Sprouts: Look for Brussels sprouts that are firm, bright green, and free of wilted outer leaves. Fresh Brussels sprouts roast more evenly and have better flavor.
- Don’t Skimp on Olive Oil: Plenty of olive oil is also a big key to getting Brussels sprouts beautifully crispy. Toss until every sprout is lightly coated!
- Roast Cut Side Down: This is the secret step! Placing each sprout cut side down creates more contact with the hot sheet pan, which is what gives you that gorgeous, caramelized, crispy surface. It’s worth the extra minute. Trust me!
Recipes to Serve with Brussels Sprouts
This fall veggie is super versatile. You can serve it alongside almost any dish, and it will be perfect.
- Chicken: Roasted Brussels sprouts are perfect with easy weeknight chicken dinners like Lemon Herb Chicken, Air Fryer Roast Chicken or Pretzel Fried Chicken.
- Fish: A flaky piece of fish pairs perfectly with these crispy Brussels sprouts. Try Salmon with Fennel, Citrus and Olives, Miso Marinated Fish or Fish Sticks to start!
- Pork: One of our all time favorites, Southern Style Pork Tenderloin, would also go great with these Brussels. Or try Maple Pork Tenderloin and Herb Brined Pork Chops.
- Pasta: Add balance to a cozy pasta dinner by serving Brussels sprouts on the side. They go especially well with Chicken Mozzarella Pasta or Caramelized Shallot Pasta with Gruyere.
FAQs
Make sure they’re well-dried after washing, toss them with enough olive oil, and always roast them cut side down on a hot sheet pan. This maximizes caramelization and crunch.
I think 400°F is the sweet spot. It gives you crispy edges without burning. If you prefer even deeper browning, you can bump it up to 425°F and roast a few minutes less.
I think they’re best fresh from the oven, but you can prep them ahead by trimming and halving the sprouts up to 1-2 days in advance. Store them in an airtight container in the fridge until you’re ready to roast.
More Brussels Sprouts Recipes
If the thought of Brussels sprouts makes you want to run for the hills, I beg you to try this recipe and then reevaluate your decision. They’re simple yet so delicious! I think this recipe will get you well on your way to discovering a new appreciation for this often misunderstood vegetable. Let me know what you think by leaving a comment and rating below!
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Roasted Brussels Sprouts
Ingredients
- 2 cups fresh Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup raw sliced almonds
- juice of 1/2 lemon
- 3 tablespoons parmesan cheese, grated
Instructions
- Preheat oven to 400°F.
- Place the Brussels sprouts on a sheet tray. Drizzle with olive oil, sprinkle with salt and toss to combine.
- Bake the Brussel sprouts, cut side down, for 20 minutes.
- Remove from oven and top Brussels sprouts with sliced almonds. Bake for an additional 5 minutes.
- Place the roasted Brussels sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon. Toss to combine and serve.
Notes
- Choose Fresh Sprouts: Look for Brussels sprouts that are firm, bright green, and free of wilted outer leaves. Fresh Brussels sprouts roast more evenly and have better flavor.
- Don’t Skimp on Olive Oil: Plenty of olive oil is also a big key to getting Brussels sprouts beautifully crispy. Toss until every sprout is lightly coated!
- Roast Cut Side Down: This is the secret step! Placing each sprout cut side down creates more contact with the hot sheet pan, which is what gives you that gorgeous, caramelized, crispy surface. It’s worth the extra minute. Trust me!
These are SO good. I love them and have to be careful I don’t eat them all. My son isn’t fond of them yet but does help me pick out the brussels sprouts at farmer’s market. Thanks for another delicious and easy recipe.
I agree…I love brussel sprouts too and haven’t had them for years. Made them tonight – so delicious – no one else really liked them but I ate them all up. May try the maple syrup option and see if my kids like that one. Thanks!
Just made this,I did not add the almonds (don’t have in my pantry) or the cheese. Just tossed them with olive oil, garlic powder and black pepper. They are pretty good, waiting for my son to wake up and have his lunch. Hopefully he will like them also.
I have always liked brussel sprouts that others have prepared, but never ventured to make them on my own. Tried this out and I love them so much, I now have a bag of sprouts in my fridge at all times! Thank you!
This is my new favorite recipe!!! Love it and I dont like Brussels sprouts….hmmm…now I do!
vinegar will help! place the sprouts into a large bowl. pour about 1/4 c. cheap vinegar over the sprouts and mix around (as you would do for a salad). after a few minutes, next add warm water and let them soak for a few more minutes. the creatures float to the top (or settle on the bottom).
Gosh, I LOVE roast Brussels sprouts! I just made them for the first time and they were delicious. I used to hate them and really only started eating them when I moved to …. Brussels. 🙂
The only thing I find annoying is to prepare them.The ones I always have in my veggy box often have these tiny creatures all over and I need to take one layer off after the other till there are none left. Do you ever have this problem? If not, I will have to look for them elsewhere.
These were AMAZING! I could have eaten the whole thing. I am shocked that my kids still don’t like them, even prepared this way. Thanks for another delicious recipe!
It allows the cut side to get all brown & yummy. It won’t really hurt if they aren’t all facing the right way, though.
Stupid question but why is it important to roast them cut side down?
My favorite is to cook them in a skillet with honey butter, red chili flakes and salt. Sweet and salty and savoury!
How old were your kid when you first gave them brussels sprouts?