Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe

If you’re like me and love a little zing with your veggie sides, then this Lemon Parmesan Roasted Brussels Sprouts Recipe is going to become your new go-to. Trust me, these roasted Brussels sprouts come out tender, slightly crispy on the edges, and bursting with bright lemon and cheesy Parmesan flavors that make them absolutely irresistible. Whether you’re a Brussels sprout fan or still warming up to them, this recipe will win you over.

this …

Ingredients You’ll Need

I love how these ingredients harmonize to elevate simple Brussels sprouts into something special. When picking yours, look for sprouts that are firm, bright green, and on the smaller side—they roast beautifully and stay tender.

• Brussels sprouts: Smaller and firmer sprouts work best for even roasting and flavor.
• Extra-virgin olive oil: Adds richness and helps achieve those delicious crispy edges.
• Sea salt and freshly ground black pepper: Essential for seasoning and enhancing the natural flavor.
• Fresh lemon juice and zest: Gives a fresh, bright kick that lifts the savory notes.
• Parmesan cheese (grated or shaved): Adds a salty, nutty flavor that complements the bitterness of the sprouts.
• Fresh thyme leaves: I love the subtle herbal touch thyme brings—don’t skip this!
• Fresh parsley leaves: Great for garnish and fresh color.
• Red pepper flakes: Just a pinch adds a nice hint of heat and complexity.

Variations

One of the things I adore about this Lemon Parmesan Roasted Brussels Sprouts Recipe is how easy it is to customize. Play around with herbs, spices, or even add nuts or bacon for a different twist that suits your family’s tastes.

• Bacon Lover’s Variation: I once tossed in crispy cooked bacon just before serving—my family absolutely loved the smoky crunch with the lemony sprouts.
• Nutty Twist: Toasted pine nuts or walnuts add a wonderful texture and depth of flavor if you want a bit more complexity.
• Spicy Kick: If you’re a heat fan, adding a dash more red pepper flakes or even some smoked paprika amps things up nicely.
• Dairy-Free Option: Omit the Parmesan and sprinkle with nutritional yeast for that cheesy flavor without the dairy.

How to Make Lemon Parmesan Roasted Brussels Sprouts Recipe

Step 1: Prep and Preheat for Perfect Roasting

Start by preheating your oven to 425°F. This blast of heat is crucial for getting the sprouts wonderfully caramelized. While it’s heating, trim the Brussels sprouts and slice them in half. You’ll want them cut side down on the baking sheet because that’s where the magic crispy edges come from. Toss your halved sprouts with olive oil, sea salt, and freshly ground black pepper so each one is well-coated but not swimming in oil.

Step 2: Roast Until Crispy and Tender

Spread the Brussels sprouts in a single layer on a parchment-lined baking sheet. Here’s something I learned the hard way—don’t overcrowd the pan. Giving them space means better roasting instead of steaming. Roast for about 20 to 30 minutes, flipping halfway if you want even browning, or just let them crisp up the cut sides. You’ll know they’re done when the edges turn golden brown and crispy, and the insides become tender.

Step 3: Toss with Lemon, Parmesan, and Thyme

Once roasted, immediately sprinkle the sprouts with fresh lemon juice, zest, freshly grated Parmesan, and thyme leaves. Toss gently to combine—all those bright, tangy flavors really bring the sprouts to life. Don’t rush this part; taking a moment to toss ensures every bite is bursting with flavor.

Step 4: Garnish and Serve

Finish with a sprinkle of fresh parsley and a pinch of red pepper flakes for color and an extra little heat punch. I love how the fresh herbs add a pop of green and a layer of freshness just before serving.

How to Serve Lemon Parmesan Roasted Brussels Sprouts Recipe

Garnishes

I love finishing these sprouts with fresh parsley for a bright, herbal note and red pepper flakes for just a whisper of heat. Sometimes, I’ll add extra shaved Parmesan for a dramatic presentation—your guests will think you spent way more time on these than you did!

Side Dishes

These sprouts shine alongside roasted chicken, grilled salmon, or even a creamy risotto. They’re also fantastic to toss into a Buddha bowl or sit atop a grain salad for a quick lunch. I often serve them with buttery mashed potatoes—it’s comfort food perfection.

Creative Ways to Present

For holiday dinners, I like to arrange the roasted sprouts in a circular pattern on a beautiful platter, then sprinkle liberally with shaved Parmesan and chopped toasted almonds. It makes the dish look festive and feels extra special, but without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. They hold their flavor well, though you might lose a bit of crispiness, which can be revived when reheated.

Freezing

Freezing isn’t my favorite with this recipe because the texture changes after thawing—Brussels sprouts tend to get mushy when frozen. I recommend enjoying them fresh or refrigerated leftovers instead.

Reheating

To reheat and keep that crispy edge, I pop the leftovers in a 375°F oven for about 8-10 minutes. I avoid microwaving because it can leave them soggy and limp, which is such a shame when they’re so delicious fresh!

FAQs

Final Thoughts

This Lemon Parmesan Roasted Brussels Sprouts Recipe has won a permanent place in my kitchen rotation because it transforms humble sprouts into a bright, flavorful side dish that everyone enjoys. I love how simple it is, yet so impressive. Next time you want a veggie side that feels special but is easy to make, give this recipe a try—you’ll be surprised at how often it becomes a favorite for your family and friends!

Print