I am a HUGE Brussels Sprouts fan. You could almost call me a fanatic. I literally jump at the chance to order or makes these delicious little morsels all the time. Last year for Thanksgiving I was in Chicago with a bunch of my extended family. I announced that I was going to be make Brussels Sprouts for one of the many side dishes and my Uncle just about freaked out. At first I was totally offended and then came to terms with the fact that most people probably haven’t ever had life changing Brussels Sprouts. (And that’s totally because they haven’t ever eaten mine) So off I went to the store and bought a bazillion Brussels to make for dinner. You see, there is never such thing as too many Brussels Sprouts in my house, because given the the chance, I would most definitely eat all of them. Off the roasted pan. With a squeeze of lemon. And a pinch of salt. omg I’m drooling. But usually I have to share, so I buy extra!
Well, it’s safe to say that my Uncle is now a total Brussels Sprouts convert. He fought be over the last spoonful at the dinner table which ultimately means my job there was complete.
Here’s my step by step guide on how to make the perfect Crispy Lemon Roasted Brussels Sprouts…
First you’re going to cut off the bottoms of each one, and then cut them in half. They all get piled onto a baking sheet with a quick drizzle of olive oil and some salt and pepper. Give them a good shake so they are all evenly coated and then spread them into one layer on the baking sheet.
Throw them into a 450 degree oven and let them start working their magic.
About 15 minutes until the roasting process, take the baking sheet out and give the Brussels a little shake or move them around with a wooden spoon. We just want to make sure that all the sides are getting nice and golden brown. Throw them back into the oven and pour yourself a glass of wine or something of the sorts and take a little break.
15 minutes later (that’s 30 minutes so far of roasting time) take the baking sheet out again and give them another mix around with the spoon. Squeeze the juice of an entire lemon on top of the Brussels and then chop up the lemon and throw it on top. Back into the oven they go for about 10 more minutes. (Notice all the beautiful brown bits that are starting to pop up)
After about 40 minutes of roasting time your Brussels should look like this. Nice and brown and crispy! Give them a quick taste to see if you need a little bit more lemon juice… if you think so, go ahead and squeeze a little more on top. Season with a few pinches of kosher salt and pepper and then serve.
I promise these are going to be a huge hit! Now if you’ll excuse me, I need to go back an entire double batch of these and eat them all in one sitting.
Crispy Lemon Roasted Brussels Sprouts
Ingredients
- 2 lb Brussels Sprouts
- 4 tbsp olive oil
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1-2 lemons
- more salt and pepper as needed
Instructions
- Preheat oven to 450 degrees F.
- Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
- Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
- Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.
I am a huge brussels sprouts fan, too! These look soooo amazing. Last year for Thanksgiving, I shredded them and made them with bacon… to die for! I love that these look like they pack tons of flavor and not tons of cals… this might be on my Thanksgiving table!
So simple and gorgeous – now I’m craving brussels sprouts!
I didn’t realize how much I love Brussels Sprouts until recently. I love the addition of lemon to these!
This is my aaaabsolute favorite way of making brussels sprouts and proceeding to shove them down my throat.
I am SOOOO making these!!!! Thank you!
i adore brussels sprouts, and for me roasting them is the only way to go!
Ahh, I love converting people to Brussels Sprouts too! This recipe is very similar to ours minus the lemon. I’m going to have to try this!!
I LOVE LOVE LOVE these!
These look an awful lot like the AMAZING brussels sprouts they serve at Tyson Cole’s newer Austin restaurant, Uchiko. I was just scarfing them down while watching Top Chef earlier this week! Will have to give this recipe a try since I’m a somewhat new Brussels sprouts convert 🙂
literally made my mouth water just looking at the picture!
Those look fab, Gaby! I too am a huge fan of Brussels sprouts.
Yum! I’ve been looking for a new way to prepare brussel sprouts and this is perfect!
I just made brussels sprouts too! They are so good, who would have guessed?!
I am right with you…Brussels Sprouts are the best! First you had your cauliflower recipe and I had a head right in my fridge, and now I just bought a bunch of sprouts yesterday! I will try your method for lunch today. Healthy and yummy!
Yay! Roasted Brussels sprouts. My fave. Thanks for posting, Gaby.
Mmmm, another veggie I just completely love. Crispy and brussel sprouts is such a great combo and then when you add the lemon it sounds just perfect!
When I was a kid, I didn’t like brussel sprouts, but these look downright DELICIOUS! I am sure this recipe will restore them to good favor 🙂
I am so trying this recipe! I usually just do olive oil, salt and pepper, but need to branch out for holiday time!
These sound delightful!
OMG these are better than candy, I just made a batch, you GO girl!
YUM!!! I love roasted brussels sprouts (I bet 10 years ago I never would have imagined myself saying that haha!)
Can you do this with frozen brussels sprouts if you thawed and drained them first?
Hi Sally! I think fresh brussels sprouts would work best – but I bet you could do it with frozen. I haven’t personally tried that but I don’t see why it wouldn’t work!
Love, love, love roasted brussels sprouts when they are extra crispy!
I could never stand the taste or smell of brussels growing up. I fear Mom force fed me pureed brussels for too long! The first time I had roasted ones, I could not believe it was the same veg. Totally converted and even serve them at my supper clubs just to get the reaction. I love it when a guest almost holds their nose to taste and then realizes they are good. I love the addition of lemon in this recipe. Nice.
Thx for the recipe!! Made it last night for Thanksgiving. The family loved it!
This dish will be added to our holiday side dish list from now on.
Hello there! I have been scouring the internet looking for a brussels sprout recipe that was similar to a side I had at a restaurant once. They called them “fried” brussels sprouts. They weren’t battered, but were amazingly crispy and wonderful (and had a great balsamic/honey mustard sauce on them!). I have been wanting to replicate. I followed your recipe exactly, but came out with crispy outsides and mushy insides. I am using fresh sprouts, serving immediately and tried cutting in half (as you stated) then tried cutting in quarters the next time… same result. I’m stumped! Any suggestions?
My wife says these are better than chocolate and I think she would kill for chocolate.
I stumbled upon your blog. I have never liked brussels sprouts and the post had me salivating! Going to try them. Thanks!
These are so good!! Made them again – LOVE!!! LOVE!!
Seriously delicious, the lemon makes it!
Wow, Gaby! Brussel Sprouts have really made a splash in restaurants these days. I would love to put an Australian no-oak Chardonnay on this.
This is a nice simple recipe. Can’t wait to try it!! Meriem
These sound wonderful; My hubby splashes them with vinegar when I serve them. Same difference. Now roast your winter veggies — like turnips. rutabagas, parsnips. I couldn’t stand turnips until last year when our son introduced us to them roasted at Christmas. Oh my gosh, now I can hardly wait for this winter comfort food. The whole house smells wonderful. I had never tried rutabagas. Now a fan. If you like Bsprouts, you’ll love these.
I have been wanting to try out Brussels sprouts as a new side at Thanksgiving! Probably a silly question, but can you prep the sprouts & refrigerate the night before or will they get gross?
yes!! you can absolutely prep them the night before! That’s a great idea 🙂
I need them “to travel” on t’giving day. Don’t want to take oven space in my hostess’ oven. Will do them at home in the morning & then go. Think that will work? Maybe a quick blast in the microwave to heat them up.
yup!! Should work perfectly fine!
Here’s my story about this recipe. Trying the recipe beforehand, my sprouts burned. Too long in a too hot oven. Myabe my sprouts are smaller than yours. So for feast day I lowered the oven to 400 & baked for 20 minutes, stirring at 10 — then putting on meon juice. I also sprinkled on a special seasoning with garlic, shallots, etc. Really perked them up. Transported them to our hostess’ home; she popped them in the oven for a few minutes after the turkey came out. Everyone loved them. Even those who didn’t care for sprouts tried them. Special day!
yay!! glad they worked out and you had a great turkey day!! xo
I combined the lemon recipe with the carmalized onions and the bacon recipe. It was the best I have ever made. I tried the lemon on its own and didn’t like it too much.
Wonderful! The lemon blances out the brussel sprouts and blends perfectly!