These lemon garlic roasted Brussels sprouts are a simple yet flavorful side dish that transforms everyday greens into a crispy, golden delight.
Packed with fiber, plant-based protein, and vitamin C, they make a wholesome choice for a balanced diet.
With healthy fats from olive oil and low saturated fat overall, this quick, oven-roasted recipe is perfect for weeknight dinners, meal prep, or pairing with your favorite mains.
Garlic Roasted Brussels Sprouts
Equipment
- 1 cutting board
- 1 sharp knife
- 1 large baking sheet
- 1 Parchment paper sheet (to prevent sticking)
- 1 Mixing bowl (optional, for tossing)
- Measuring spoons (for oil and seasonings)
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 ½ tablespoons olive oil
- ¼ teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Juice of 1 medium lemon
Instructions
- Prepare the Brussels Sprouts: Start by washing your Brussels sprouts thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels, as excess moisture can prevent them from getting crispy. Trim off the tough, rough ends of each sprout using a sharp knife, and remove any outer leaves that appear wilted or damaged. Slice the remaining sprouts in half from top to bottom to ensure even roasting.
- Preheat the Oven for Roasting: Set your oven to 400°F (200°C) and allow it to preheat fully. Preheating is crucial because it ensures the Brussels sprouts start roasting immediately, helping them develop that golden-brown, crispy exterior while remaining tender inside. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season with Olive Oil and Spices: Place the halved Brussels sprouts on the prepared baking sheet in a single layer to allow even heat distribution. Drizzle the olive oil evenly over all the sprouts. Sprinkle garlic powder, a pinch of salt, and freshly cracked black pepper on top. Use your hands or a spatula to gently toss the sprouts, making sure each piece is evenly coated with the oil and seasonings. This helps maximize flavor and ensures even roasting.
- Add Fresh Lemon Zest and Juice: Squeeze the juice of one medium lemon over the seasoned Brussels sprouts. For extra brightness and a subtle citrus aroma, you can also grate a small amount of lemon zest and sprinkle it over the sprouts. Toss everything again lightly so that the lemon juice and zest coat each piece evenly, enhancing both flavor and aroma.
- Begin the Initial Roast: Place the baking sheet in the center of the preheated oven. Roast for about 10 minutes, allowing the sprouts to start caramelizing. During this stage, the heat begins to soften the inner leaves while the outer layers start to crisp. Keep an eye on them to prevent burning, as oven temperatures can vary.
- Flip for Even Browning: After the first 10 minutes, carefully remove the baking sheet from the oven using oven mitts. Using a spatula or tongs, gently flip each Brussels sprout half so the other side can brown evenly. This step is key for achieving that signature golden-brown crisp on all sides, rather than just the bottom layer.
- Continue Roasting Until Crispy: Return the baking sheet to the oven and roast for an additional 15 minutes, or until the Brussels sprouts reach your preferred level of crispiness. You’ll know they’re done when the edges are deep golden brown, the outer leaves are slightly caramelized, and they have a satisfying crunch when pierced with a fork.
- Adjust Seasonings Before Serving: Remove the roasted Brussels sprouts from the oven and transfer them to a serving dish. Taste a piece and adjust the seasonings as needed. Add a little extra lemon juice for brightness, or sprinkle a pinch more salt and freshly ground black pepper to enhance the flavors.
- Serve Warm and Enjoy: Serve immediately while warm and crispy. These lemon garlic roasted Brussels sprouts pair beautifully with a variety of main dishes, from roasted chicken or fish to plant-based meals. They also work well as a healthy addition to grain bowls, salads, or meal prep containers for a quick weekday side.
Notes
- Choose fresh, firm Brussels sprouts with tightly packed leaves for the best texture and flavor. Avoid yellowing or soft sprouts.
- Drying the sprouts thoroughly before roasting is essential to achieve crisp edges; moisture prevents caramelization.
- Tossing the sprouts halfway through cooking ensures even browning and maximizes flavor.
- Adjust lemon juice to taste—adding it after roasting enhances brightness without making them soggy.
- This recipe is highly adaptable: add Parmesan, chili flakes, or toasted nuts for extra flavor and texture.
Chef’s Secrets To Crispy Brussels
To achieve perfectly roasted Brussels sprouts, start with high heat and keep them spaced evenly on the baking sheet.
Overcrowding traps steam, which prevents crisping.
Using olive oil not only adds healthy fats but also promotes golden caramelization.
For an extra flavor boost, sprinkle a pinch of garlic powder before roasting and finish with fresh lemon juice right at the end.
Toss gently to maintain the crisp exterior while distributing the citrus aroma evenly.
Serving Suggestions For Maximum Flavor
These lemon garlic Brussels sprouts pair beautifully with a wide range of dishes.
Serve them alongside roasted chicken, pan-seared salmon, or a hearty grain bowl for a balanced, nutritious meal.
They also work well as a side for plant-based mains, such as lentil patties or tofu stir-fries.
For a casual snack or appetizer, drizzle a bit of balsamic glaze or sprinkle toasted almonds on top to add richness and texture.
Storage Tips For Freshness
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–8 minutes to restore crispiness, rather than microwaving, which can make them soggy.
You can also freeze them after roasting by laying them on a sheet pan to freeze individually, then transferring to a freezer-safe bag—reheat directly from frozen for a quick, healthy side.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts?
Yes, but fresh sprouts yield the best texture. If using frozen, thaw completely and pat dry to prevent excess moisture, which can result in soggy edges.
2. Can I make this recipe without lemon?
Absolutely. Lemon adds brightness, but you can substitute with a splash of vinegar (apple cider or balsamic) or add a sprinkle of Parmesan for flavor.
3. How do I make Brussels sprouts extra crispy?
Ensure sprouts are dry, cut evenly, and spaced on the baking sheet. Roast at 400°F, flip halfway, and avoid overcrowding. A small drizzle of oil goes a long way in achieving golden edges.
4. Can I add other seasonings or toppings?
Yes! Try red pepper flakes, smoked paprika, Parmesan cheese, toasted nuts, or fresh herbs. Add delicate toppings like herbs after roasting to preserve freshness.
5. Is this recipe healthy for meal prep?
Definitely. It’s high in fiber, plant-based protein, vitamin C, and contains heart-healthy fats from olive oil. It reheats well, making it a convenient, nutrient-rich side for lunches or dinners throughout the week.
