Description
Bright, flavorful, and perfectly caramelized, these Lemon Herb Roasted Brussels Sprouts are an irresistible side dish for any meal. Roasted to golden perfection with fresh herbs and a hint of lemon, they bring a burst of freshness and warmth to your dinner table. Perfect for weeknight dinners, holiday feasts, or a simple weekend lunch, this recipe turns a humble vegetable into a standout dish.
Ingredients
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1 ½ pounds Brussels sprouts, trimmed and halved
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3 tablespoons olive oil
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper
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1 teaspoon garlic powder or 2 cloves garlic, minced
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
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1 teaspoon dried rosemary, crushed (or 1 tablespoon fresh rosemary, finely chopped)
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Zest of 1 lemon
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Juice of 1 lemon
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Optional garnish: fresh parsley, finely chopped
Instructions
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Preheat your oven to 400°F (200°C).
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Rinse and dry Brussels sprouts. Trim any yellowed outer leaves and slice in half.
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In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, garlic, thyme, and rosemary until evenly coated.
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Spread sprouts in a single layer on a baking sheet, cut side down.
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Roast for 20–25 minutes, tossing halfway through, until golden brown and tender.
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Remove from oven, drizzle with lemon juice, and sprinkle with lemon zest. Toss lightly to coat.
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Transfer to a serving platter and garnish with chopped parsley if desired. Serve warm.
Notes
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Choose smaller, fresh Brussels sprouts for the best flavor and texture.
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Avoid overcrowding the pan to ensure crispiness.
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Adjust lemon zest and juice to taste for a brighter flavor.
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Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes