Lemon Roasted Brussels Sprouts
This lemon roasted Brussels sprouts recipe roasts halved sprouts cut-side down until deeply caramelized, then finishes with a hit of fresh lemon juice and zest, ready in about 30 minutes. Lemon at the very end keeps these from tasting like just another roasted vegetable, brightening the caramelized edges instead of letting them go flat and one-note. Serve them alongside our sheet pan lemon chicken and vegetables for an all-in citrus dinner.
Quick answer: Halved Brussels sprouts roasted cut-side down until deeply caramelized, then finished with a hit of fresh lemon juice and zest. Ready in about 30 minutes, crispy at the edges and bright instead of one-note.
Instructions
Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, garlic, salt, pepper, and red pepper flakes if using.
Spread in a single layer, cut-side down, on a large baking sheet.
Roast 20-22 minutes, without stirring, until deeply browned and crispy on the cut sides.
Remove from the oven and immediately toss with fresh lemon juice and zest.
Top with shaved parmesan if using and serve warm.
Questions people actually ask
The pan was likely too crowded, which traps steam instead of letting them roast. Use a large sheet pan and give them space, or use two pans if needed.
Yes, that's a popular addition. Toss in a couple ounces of cooked, crumbled bacon along with the lemon juice at the end.
Look for small, tight, bright green heads. Larger sprouts tend to be more bitter and take longer to cook through.
They're best fresh and crispy from the oven, but leftovers can be re-crisped in a hot oven or air fryer for a few minutes.
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