When I was growing up, Brussels sprouts had a bad reputation in our house. They were usually boiled until soft, with a strong smell that made me push them around my plate rather than take a bite. Years later, at a friend’s holiday dinner, I hesitated when a bowl of Brussels sprouts was passed my way, but these looked different. The edges were golden and crisp, the centers tender, and there was a fresh aroma of lemon and garlic in the air. I took one bite… and went back for seconds, then thirds.
That night, I went home determined to capture that magic in my own kitchen. After some trial and error, I found the secret: high-heat roasting to bring out their natural sweetness, just the right blend of seasonings, and a quick burst of lemon and Parmesan at the end. Now, these crispy roasted Brussels sprouts are a staple at my table, whether it’s a quiet weeknight dinner or a holiday feast.
Why You’ll Love This Recipe
- Crispy, caramelized edges: with a tender inside.
- Simple pantry ingredients: that come together quickly.
- Healthy yet comforting: a vegetable side dish that disappears fast.
- Versatile: enough to serve with almost anything.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Zest of 1 lemon
- 1 tablespoon lemon juice
Step-by-Step Instructions
1. Preheat and prepare.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper — not just for easy cleanup, but also to help the sprouts crisp instead of stick.
2. Season the sprouts.
Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil, sprinkle on the sea salt, pepper, garlic powder, and smoked paprika, and toss until every piece looks glossy and well-seasoned. This is where the flavor magic begins.
3. Arrange for crisp perfection.
Lay the sprouts cut side down in a single layer on the baking sheet. This ensures that their flat sides get beautifully browned while the outer leaves turn delightfully crunchy.
4. Roast to golden glory.
Slide the tray into the oven and roast for 20–25 minutes, flipping once halfway through. You’ll know they’re ready when the edges are deep golden brown and the centers are tender enough to pierce with a fork.
5. Add the bright finish.
As soon as they come out of the oven, while they’re still sizzling, sprinkle on the Parmesan cheese, lemon zest, and a squeeze of fresh lemon juice. Toss lightly so the cheese melts slightly into the hot sprouts.
6. Serve and enjoy.
These are best eaten right away, that’s when the edges are at peak crispiness, and the combination of savory, smoky, and fresh flavors is at its best.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: 165 kcal
Servings: 4
Serving Tips & Variations
- Add a pinch of red pepper flakes for a gentle heat.
- Swap Parmesan for feta or pecorino for a new flavor twist.
- Drizzle with balsamic glaze for a sweet and tangy touch.
Brussels sprouts have come a long way from the overcooked versions many of us remember as kids. This recipe turns them into something crave-worthy crispy, flavorful, and just a little bit addictive. Make them once, and you’ll find yourself adding Brussels sprouts to your grocery list every week.
