Tasty Lemon Parmesan Brussels Sprouts

I used to hate brussels sprouts as a kid. My mom would boil them until they were mushy, and the smell would make me want to run away from the dinner table. It wasn’t until my twenties that I discovered what these little green veggies could really taste like.

Turns out, the secret isn’t boiling them at all – it’s roasting them with the right ingredients. When you add lemon and parmesan cheese to brussels sprouts and pop them in the oven, they get crispy on the outside and tender on the inside. No more mushy, bitter sprouts that make kids (and grown-ups) cringe at the dinner table.

What Kind of Brussels Sprouts Should I Use?

Fresh Brussels sprouts are your best bet for this recipe, though frozen ones can work in a pinch. When shopping, look for bright green sprouts that are firm and compact – they should feel heavy for their size and have tightly packed leaves. Smaller sprouts (about 1-1.5 inches in diameter) tend to be sweeter and more tender than larger ones, making them perfect for roasting. Try to pick sprouts that are similar in size so they’ll cook evenly, and avoid any that have yellowing leaves or feel soft when squeezed. If you’re buying them still attached to the stalk, that’s great – they’ll stay fresh longer that way.

Options for Substitutions

This simple side dish can be adapted with several easy swaps if you’re missing ingredients:

• Brussels sprouts: While Brussels sprouts give this dish its signature taste, you could use broccoli florets or cauliflower if needed. Just adjust the cooking time – they might need a few minutes less to get tender.
• Olive oil: Any neutral cooking oil works here – try avocado oil or even melted butter for a different flavor profile.
• Parmesan cheese: Romano or Pecorino make great alternatives to Parmesan. For a dairy-free version, try nutritional yeast – use about 1.5 tablespoons to replace the 2 tablespoons of Parmesan.
• Thyme: Fresh or dried rosemary or oregano can step in for thyme. If using dried herbs instead of fresh, remember to use about half the amount.
• Red pepper flakes: Out of red pepper flakes? Try a pinch of cayenne pepper, or skip it altogether if you prefer less heat. Black pepper alone works fine too.
• Lemon juice: If you’re out of fresh lemons, you can use bottled lemon juice (about 2 tablespoons) or try a splash of white wine vinegar for that tangy kick.

Watch Out for These Mistakes While Roasting

The biggest mistake when cooking Brussels sprouts is overcrowding the pan, which leads to steaming instead of roasting – make sure to give each sprout enough space to develop that golden-brown crust by using a large baking sheet and arranging them in a single layer. Cutting your Brussels sprouts into similar sizes is crucial for even cooking, and remember to place them cut-side down on the pan for maximum caramelization. Another common error is not drying the sprouts thoroughly after washing, as excess moisture will prevent proper browning – pat them completely dry with paper towels before tossing with oil. For the best flavor, wait to add the lemon juice until after roasting, as cooking with acidic ingredients can prevent proper browning and make your sprouts turn an unappetizing gray color.

What to Serve With Brussels Sprouts?

These zesty lemon parmesan Brussels sprouts make an excellent side dish that pairs wonderfully with so many main courses. For a classic dinner combo, serve them alongside a juicy roasted chicken or grilled steak – the citrusy notes in the sprouts help cut through richer meats. If you’re keeping things simple, they’re great next to a piece of baked salmon or pan-seared pork chops. For a vegetarian meal, try serving these sprouts with creamy risotto or quinoa – the parmesan flavor ties everything together nicely. Just make sure whatever you pair them with leaves room for these little green gems to shine!

Storage Instructions

Keep Fresh: These zesty brussels sprouts can hang out in an airtight container in your fridge for up to 4 days. They’re actually great for meal prep since the lemon and parmesan flavors get even better after a day or two!

Make Ahead: Want to get a head start? You can trim and halve the brussels sprouts up to 2 days before cooking. Just keep them in a sealed bag in the fridge until you’re ready to roast them. The prep work is done when you need it!

Warm Up: To bring back that nice crispy texture, pop the leftover sprouts in a 350°F oven for about 5 minutes, or give them a quick spin in the air fryer. I’d skip the microwave since it can make them a bit soggy. A quick toss with fresh parmesan after reheating makes them taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-12 g
• Fat: 30-35 g
• Carbohydrates: 30-35 g

Ingredients

• 1 pound brussels sprouts
• 1 1/2 tablespoons olive oil
• Salt and pepper, as desired
• Juice from 1 lemon
• 2 tablespoons grated parmesan cheese (or as preferred)
• 1 1/2 teaspoons thyme
• 1 teaspoon red pepper flakes

Step 1: Prepare the Oven and Brussels Sprouts

Preheat your oven to 425°F.

While the oven is heating, line a baking sheet with parchment paper.

Rinse the Brussels sprouts thoroughly, then trim off their bottom stems and cut each one in half.

Step 2: Season and Arrange the Brussels Sprouts

Drizzle olive oil over the halved Brussels sprouts.

Add a pinch of salt and pepper, then toss everything together to ensure the sprouts are evenly coated.

Spread the seasoned Brussels sprouts evenly across the prepared baking sheet.

Step 3: Roast the Brussels Sprouts

Place the baking sheet in the preheated oven.

Roast the Brussels sprouts for 25-30 minutes, or until they become golden around the edges.

This will give them a lovely caramelized flavor and crispy texture.

Step 4: Prepare the Lemon Parmesan Mixture

While the Brussels sprouts are roasting, take a small bowl and whisk together the juice of a lemon, grated Parmesan cheese, fresh thyme, and a pinch of red chili flakes.

These ingredients will add a bright and zesty flavor to the roasted sprouts.

Step 5: Combine and Serve

Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a bowl.

Toss the roasted sprouts with the lemon Parmesan mixture, ensuring they are well coated.

Serve warm and enjoy the delicious combination of flavors!