Roasted Lemon Brussels Sprouts
on Nov 20, 2023
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Two ingredients and 5 minutes of prep time get you to a lemony, interesting Brussels sprouts side, perfect for any cold weather meal or holiday.
This is just a simple take on roasted Brussels sprouts with one little twist: lemon. The lemon is a deceptively simple ingredient, though, and you don’t even have to juice or zest it! Little wedges add flavor during cooking, as they are roasted with the Brussels sprouts. And after cooking, you just give the little wedges a squeeze over the browned tender veggies. So, not counting oil, salt, and pepper (which just don’t get counted, ever), you have a beautiful (vegan!) two-ingredient Brussels sprout dish.
The quest for a new simple Brussels sprouts recipe to shake up the routine, add life to a holiday table, and modernize a staid Thanksgiving menu is never-ending, which is fine! More than fine! It’s kind of great because we get to keep cooking Brussels sprouts! And beyond the holidays, think of these all fall and winter long with meals like Polenta with Sautéed Mushrooms or Pan-Fried Pork Chops.
Also, check out a collection of vegan Thanksgiving recipes!
Table of Contents
Roasted Lemon Brussels Sprouts: Two ingredients and 5 minutes of prep time gets you to a layered, interesting Brussels sprouts side, perfect for any cold weather meal or holiday.
Roasted Lemon Brussels Sprouts Ingredients
- Lemons – The fact that the lemon is roasted with the Brussels means that the juices concentrate and get sweeter as the citrus caramelizes. Plus, the lemony flavor is more rounded and smooth rather than just sharp and acidic.
- Brussels sprouts – Trimmed and halved or quartered if very large.
- Olive oil
- Kosher salt and freshly ground pepper
How to Make Roasted Lemon Brussels Sprouts
- Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray; you may want to line it with parchment paper or foil first.
- Prepare the lemons: Cut the lemons into little wedges.
- Prepare the Brussels sprouts: Place them on the baking sheet, drizzle over the olive oil, sprinkle with salt and pepper, and add the lemon wedges. Toss to combine, and spread everything out in a single layer.
- Roast: Roast for 30 to 35 minutes until the Brussels sprouts are fairly tender and browned in spots.
- Serve: Carefully pick up some of the (hot!) lemon wedges (about half) and give them a squeeze over the Brussels sprouts. Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed.
FAQs
Your Brussels sprouts most likely aren’t crispy because of the cooking method or the temperature at which you are cooking them.
I like to do a double-cooking method, first searing them in a pan and then finishing them in the oven (especially when bacon is involved, like in this recipe). Alternatively, you could air fry or roast them at a high temperature to ensure super-crispy sprouts every time.
Tips and Storage
- Toss the Brussels sprouts halfway through the cooking and spread them back out on the baking sheet, if you happen to think of it, for more even cooking.
- If you want to trim and cut the Brussels sprouts up to a few days ahead of time so you are ready to roll, just keep them in a bag or container in the fridge.
- Leftover Brussels sprouts will last for about 3 days in the fridge. Reheat in the microwave or a 300-degree oven for about 10 minutes until warmed through. Or, just enjoy at room temperature.
- Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed: they will add color and flavor to the Brussels sprouts, and diners can squeeze a bit more juice out if they like.
- Use a paper towel or dish towel to squeeze the lemon wedges over the vegetables if they are too hot to handle.
What to Serve With Roasted Brussels Sprouts
More Brussels Sprouts Recipes
- Brussels Sprouts, Pecorino, and Apple Salad
- 4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts
- Balsamic Glazed Shredded Brussels Sprouts with Bacon
- Kung Pao Brussels Sprouts
- Chili Crunch Brussels Sprouts
Also, see How to Cook Brussels Sprouts!
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Roasted Lemon Brussels Sprouts
Ingredients
- 2 lemons
- 2 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400 F. Spray a rimmed baking sheet with nonstick spray; you may want to line it with parchment paper or foil first.
- Cut each lemon in half crosswise, then cut each half into 6 little wedges (or 4 or 8; it doesn’t matter so much). Place the Brussels sprouts on the baking sheet, drizzle over the olive oil, sprinkle with salt and pepper, and add the lemon wedges. Use your hands or a spoon to toss to combine so that everything is well coated with the oil. Spread the Brussels sprouts and lemon out on the baking sheet in a single layer.
- Roast for 30 to 35 minutes until the Brussels sprouts are fairly tender and browned in spots. Toss halfway through and spread back out on the baking sheet if you happen to think of it.
- Carefully pick up some of the lemon wedges, about half, and give them a squeeze over the Brussels sprouts. Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed: they will add color and flavor to the Brussels sprouts, and diners can squeeze a bit more juice out if they like.
Notes
- Toss the Brussels sprouts halfway through the cooking and spread them back out on the baking sheet if you happen to think of it, for more even cooking.
- If you want to trim and cut the Brussels sprouts up to a few days ahead of time so you are ready to roll, just keep them in a bag or container in the fridge.
- Leftover Brussels sprouts will last for about 3 days in the fridge. Reheat in the microwave or in a 300-degree oven for about 10 minutes until warmed through. Or, just enjoy at room temperature.
- Transfer everything to a bowl, including the pieces of lemon that haven’t been squeezed: they will add color and flavor to the Brussels sprouts, and diners can squeeze a bit more juice out if they like.
- Use a paper towel or dish towel to squeeze the lemon wedges over the vegetables if they are too hot to handle.
