Roasted Lemon Brussels Sprouts

Roasted Lemon Brussels Sprouts are the perfect weeknight side dish or a small batch holiday side. Calling for 5 simple ingredients, this crispy Brussels sprouts recipe comes together easily and pairs nicely with any entree. Makes 2-3 servings.

Love easy side dishes that go with most anything? Don’t miss Lemon Pepper Green Beans, Garlicky Spagetti Squash and Lemon Garlic Roasted Broccoli!

Close up of roasted brussels sprouts on a white serving tray with meat and couscous

This brussels sprouts recipe was originally published on January 26, 2015. The post and photos were updated and republished in October 2020.

One of my childhood friend’s fathers referred to Brussels sprouts as monkey brains—and this was horrifying enough to me that I didn’t even try a Brussels sprout until I was nearly 26.

We’d gone out to Firefly Grille for a romantic dinner in Nashville—something we really tried to do whenever we had a chance—and I was waffling over what to eat. The roasted salmon sounded the best… but it came with Brussels sprouts.

I was convinced I wasn’t going to like them (and told Winston as much), but was shocked when the dish arrived because they were actually GOOD!

Why I love this recipe:

Brussels sprouts at home are so darn good and so simple, too. And this Brussels sprouts recipe is especially good because it’s packed with flavor but doesn’t require a ton of ingredients.

Normally, I add bacon or pancetta to Brussels sprouts, but when I was developing the recipe for this one, I didn’t have those on hand, so I used lemon juice and was amazed by how it added such a lovely pop of brightness to the cruciferous veggies.

Other easy roasted side dishes: Roasted Green Beans | Roasted Fennel Orange Salad | Honey Roasted Whole Carrots | Oven Roasted Tomatoes with Parmesan and Herbs

Halved brussels sprouts on a white plate surrounded by olive oil, a lemon, salt and pepper while sitting on a grey striped towel on marble

What you need to make Easy Roasted Brussels Sprouts

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In addition to the tools above, you’ll need a few ingredients, too. This is a pretty simple side dish recipe, so you don’t need a ton to make it!

  • Brussels sprouts—a pound of fresh ones
  • Avocado oil or olive oil
  • Lemon juice—preferably fresh squeezed
  • Salt and pepper

Here’s how to make Roasted Lemon Brussels Sprouts

Preheat the oven. Place a cast iron skillet or a large baking sheet pan with sides inside the oven as it preheats. We do this so that the cooking surface can get wonderfully hot and immediately begin to sear the Brussels sprouts as soon as they hit it!

While the oven preheats, trim and half the Brussels sprouts.

When the oven reaches the ideal temperature, toss the trimmed and halved Brussels sprouts into the heated cast iron skillet/sheet pan with the oil, lemon juice, salt and pepper.

Transfer the skillet/pan to oven, and bake for about 20 minutes.

Turn the heat up to 400°F. Bake for an additional 10-20 minutes, or until the Brussels sprouts are crispy on the outside and fork-tender.

Serve warm, and enjoy!

Erin’s Easy Entertaining Tips

Roasted Brussels Sprouts are a fancy-looking, but pretty simple side dish to serve when entertaining. These pair wonderfully with so many entrees because they have simple seasonings that play nicely with others. 😉

If you’re going to use this recipe for entertaining, whether it’s hosting friends for dinner or even using this recipe as a holiday side for Thanksgiving, Christmas or another celebration, here are a few tips and tricks that I’ve learned over the years while making this recipe:

  • Trim and halve the Brussels sprouts in advance. You can do this the day before if you’re worried about running out of prep time since this will be the most time-consuming part of the recipe.
  • Make sure they’re spread out on the baking sheet/skillet. If the Brussels sprouts are crowded in the pan, you won’t get as beautiful a color on them.
  • Double or triple the recipe. This is a small batch side dish that’s perfect for a couple or a small family, but if you’re entertaining with it, you’ll want to double or triple the recipe. Be sure to use multiple skillets/baking sheets to ensure your Brussels sprouts all cook evenly.
Roasted brussels sprouts on a white serving tray

Frequently Asked Questions

How do you clean Brussels sprouts?

Before using, rinse the whole Brussels sprouts in cold water and then pat dry with a kitchen towel.

How do you trim Brussels sprouts?

To trim Brussels sprouts, cut off the stem. Remove any leaves from the outside that are loose.

Can this side dish be made ahead of time?

The magic of these Brussels sprouts is their crispness, so they can’t be made ahead of time, but you can trim and half them 1-2 days before you’re planning to cook them.

Can I use bottled lemon juice?

In a pinch, yes. I prefer freshly squeezed lemon juice because it’s a lot brighter and tastes better.

My Brussels sprouts are soggy and didn’t crisp up. What’s wrong with them?

When you’re making this recipe, you need to ensure that you’re not crowding the pan with the Brussels sprouts. Space them out so they all have a little bit of space.

If you’re doubling or tripling this recipe, use more skillets/baking sheets to ensure they all crisp up nicely for you!

What kinds of main dishes can I pair this lemon Brussels sprouts recipe with?

Close up of roasted brussels sprouts on a white serving tray with meat and couscous with the text 'easy lemon brussels sprouts'
Close up of roasted brussels sprouts on a white serving tray with meat and couscous
Yield: 2 large servings

Roasted Lemon Brussels Sprouts

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted Lemon Brussels Sprouts are the perfect weeknight side dish or a small batch holiday side. Calling for 5 simple ingredients, this crisp Brussels sprouts recipe comes together easily and pairs nicely with any entree.

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350°F. Place a cast iron skillet or a baking sheet inside the oven as it preheats, then remove once the oven has reached the correct temperature.
  2. Toss the trimmed and halved Brussels sprouts into the heated cast iron skillet with the olive oil, lemon juice, salt and pepper.
  3. Place the skillet/baking sheet in the oven, and bake for about 10 minutes.
  4. Turn the heat up to 400°F, and bake for an additional 10 minutes, or until the Brussels sprouts are crispy on the outside and cooked through on the inside.
  5. Serve warm as a side dish!

Notes

In my original recipe, I used extra virgin olive oil. I've updated this in 2020 to say that avocado oil is my preferred oil because it does better at a higher temperature. That said, if you want to use olive oil or another unflavored oil, use what you've got on hand!

How do I clean Brussels sprouts?

Before using, rinse the whole Brussels sprouts in cold water and then pat dry with a kitchen towel.

How do I trim Brussels sprouts?

To trim Brussels sprouts, cut off the stem. Remove any leaves from the outside that are loose.

Can this side dish be made ahead of time?

The magic of these Brussels sprouts is their crispness, so they can't be made ahead of time, but you can trim and half them 1-2 days before you're planning to cook them.

Can I use bottled lemon juice?

In a pinch, yes. I prefer freshly squeezed lemon juice because it's a lot brighter and tastes better.

My Brussels sprouts are soggy and didn't crisp up. What's wrong with them?

When you're making this recipe, you need to ensure that you're not crowding the pan with the Brussels sprouts. Space them out so they all have a little bit of space.

If you're doubling or tripling this recipe, use more skillets/baking sheets to ensure they all crisp up nicely for you!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 204Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 845mgCarbohydrates: 17gFiber: 6gSugar: 4gProtein: 6g

Nutrition facts are an estimate and not guaranteed to be accurate.

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A large serving of Roasted Lemon Brussels Sprouts on a white plate
A collage of two image side by side showing Brussels sprouts before and after roasting
A serving of Lemon Brussels Sprouts on a white plate beside a serving of slow cooker pork tenderloin

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16 Comments

  1. Everyone in my family hates Brussels, so I’m not sure why I ever decided to start making them, but I’m so glad I did. Josh was terrified to try them for years, too, but they’re now his favorite vegetable. funny how that works out! Wish I had a cast iron skillet to make these. i’ll just have to add a little lemon next time I saute them 🙂

  2. Brussels sprouts are definitely one of those foods that I regret being dumb about not trying earlier in life! Of course, discovering roasting of veggies makes a huge difference – who likes mushy flavorless ones? We’re way into brussels sprouts around my house lately though, and this version sounds soooo good.

  3. Roasting Brussels sprouts are my favorite way to eat them. I’ve never tried them with lemon juice. I bet they take the flavor up a notch or 5! These look amazing.

  4. I love this!! I haven’t tried brussel sprouts, I had the same hesitation you did! But I’ve been wanting to for a while, because I can’t really hate something I’ve never tried. The first time Steven had them, and loved them!, it was a similar recipe to this but with orange juice!

  5. Ok, i’m going to admit that I didn’t try brussel sprouts until i was 38. THIS year! But i love them roasted!

  6. You roasted these brussels sprouts perfectly! They’re gorgeous and look tasty. I love them! Thanks for bringing them over to the Sunday’s Recipe Wrap-up!

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