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 crisp Brussels sprouts recipe comes together easily and pairs nicely with any entree.
Servings 2 large servings
Calories 204kcal
Ingredients
- 1 lb. Brussels sprouts trimmed and halved
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons freshly squeezed lemon juice freshly squeezed
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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.
- Toss the trimmed and halved Brussels sprouts into the heated cast iron skillet with the olive oil, lemon juice, salt and pepper.
- Place the skillet/baking sheet in the oven, and bake for about 10 minutes.
- 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.
- 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!
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 845mg | Fiber: 6g | Sugar: 4g
