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. My whole family loves them, and yours will too!

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If a worldwide Brussels sprout eating contest existed, I guarantee you that I would win it every year! I mean business when I’m eating Brussels sprouts. When they’re in season, I have them almost every day whether it be in a salad, air fried, or roasted. I buy stalks of them fresh from the farmers market and have bags of frozen in the freezer. Even when I make a family sized batch for dinner, I must summon my best mom behavior to share with everyone. All I want to do is hog every last one for myself!

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Tips for the 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 some tips!

  1. When you’re buying your Brussels sprouts, look for ones that are super fresh. They should be relatively firm and bright green with minimal wilted leaves on the outsides.
  2. Tossing these beauties in olive oil is also a big key to getting Brussels sprouts beautifully crispy.
  3. My last tip (and maybe most important), make sure each sprout is cut side down when roasting. It’s worth the extra couple minutes it takes to flip them over.

Recipes to Serve with Brussels Sprouts

This veggie is super versatile. You can serve it alongside almost any dish, and it will be perfectly complimentary.

Chicken: Serve roasted Brussels with some of my favorite chicken dishes like Lemon Herb Chicken, Air Fryer Roast Chicken or Pretzel Fried Chicken.

Fish: A beautiful piece of fish pairs well with these 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: Take a simple pasta like Chicken Mozzarella Pasta or Caramelized Shallot Pasta with Gruyere to the next level with these roasted Brussels sprouts on the side.

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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! This recipe is an absolute foolproof way to get crispy yet tender Brussels sprouts. It may not turn you into an avid brussie lover like me (it’s a little much…), but I think this recipe will get you well on your way to discovering a new appreciation for this often misunderstood vegetable.

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More Brussels Sprouts Recipes

Let me know what you think by leaving a comment below, or tagging me on Instagram if you make these!

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Roasted Brussels Sprouts

Turn any Brussels sprouts hater into a lover with this recipe! They're topped with tons of parmesan cheese, roasted almonds and lemon juice.
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Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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, olive oil and salt on a sheet tray 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.
  • Serve.

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Nutrition

Calories: 100kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Cholesterol: 5mg | Sodium: 210mg | Fiber: 2g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 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.

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  3. 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!

  4. 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.

  5. 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!

  6. 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).

  7. 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.

  8. 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!

  9. 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.

  10. 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?

  11. Can I make this recipe with frozen brussel sprouts? Do I just let them thaw? I don’t know much about them, since I haven’t eaten them since my mom made me and I didn’t like them. LOL so I need help!

  12. Any chance you will share your brussel sprout recipe with lemon and poppyseeds. That sounds so good! We just roasted some tonight with a little soy sauce, sesame oil, touch of agave nectar, walnuts, and raisins – a new adventure for us but absolutely delicious. Can’t wait to try the one you have here as well.

  13. I love brussel sprouts!! My favorite preparation is to roast them with olive oil, s and p then in the last ten minutes, drizzle with maple syrup. Delicious!

  14. I bought a fresh stalk a while back and froze a bunch whole! Anyone have a suggestion as to how to prepare them now that they are frozen??

  15. Love that your son loves brussel sprouts so much! It’s never caught on as a kid-favorite at my house but quickly disappears off the grown-ups’ plates. Haven’t ever roasted them like this so I’ll have to give it a try!

  16. Every day???? Wow. I could eat maybe mushrooms or asparagus almost every day but brussel sprouts not so much. I’ve never roasted them like this though and I’ll be giving it a try for sure.

  17. Will you be posting that shredded brussel sprout recipe in time for Thanksgiving? Sounds delicious! If not, this recipe has just been added to our holiday menu. Yum!

  18. I usually buy the whole stalk and cut them off. I’ve never even thought about roasting the entire stalk. I don’t think it’s edible.

  19. This is almost exactly how we roast our broccoli and it is so delicious! I only remember brussel sprouts from childhood and they were not good. I have been wanting to try the real thing so this looks like a great place to start!

  20. Brussels sprouts are pretty magical. Roasting is my favorite cooking method. I love how crisp and caramelized the outside gets.

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