Description
This delicious recipe for Roasted Brussels Sprouts offers a perfect balance of crispy, caramelized edges with fresh, zesty highlights from lemon and herbs. Roasting brings out a nutty flavor, complemented by Parmesan, thyme, and a touch of heat from red pepper flakes, making it an easy yet elegant side dish.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed
Seasonings and Garnishes
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch of red pepper flakes
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and promote even roasting.
- Prepare Brussels sprouts: Slice the trimmed Brussels sprouts in half lengthwise. Place them in a mixing bowl and drizzle with extra-virgin olive oil. Season generously with sea salt and freshly ground black pepper, then toss to coat evenly.
- Roast the sprouts: Spread the Brussels sprouts out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 30 minutes, turning once halfway through, until the sprouts are tender inside and golden brown around the edges. The exact timing depends on the size of the sprouts.
- Add finishing touches: Remove the roasted Brussels sprouts from the oven and, if desired, toss them with fresh lemon juice, lemon zest, grated Parmesan cheese, and fresh thyme leaves. Mix gently to combine all flavors thoroughly.
- Garnish and serve: Transfer the Brussels sprouts to a serving dish. Garnish with fresh parsley leaves and a pinch of red pepper flakes for a subtle kick. Serve immediately while warm.
Notes
- For extra crispiness, spread the Brussels sprouts out well to avoid overcrowding during roasting.
- If you prefer a milder flavor, you can omit the red pepper flakes.
- Parmesan adds a salty, savory note; omit for a dairy-free version.
- Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
