Roasted Brussels Sprouts
Crispy roasted Brussels sprouts with lemon, Parmesan, and thyme — a golden side for family dinner and Thanksgiving.
Overview
Ingredients
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Knife and cutting board
Method
Prep the little cabbages
Heat the oven to 425°F and line a baking sheet with parchment. Trim the Brussels sprouts and slice them in half. Toss with olive oil and pinches of salt and pepper, then spread cut-side down in an even layer.
Roast until golden
Roast 20 to 30 minutes, until tender and deep golden at the edges. Smaller sprouts finish sooner; larger ones need the full time.
Finish with lemon confetti
Toss the hot sprouts with lemon juice, zest, Parmesan, and thyme. Garnish with parsley and a pinch of red pepper flakes. Serve warm.
Tips
Nutrition
Storage
Frequently asked
Why are mine soggy?+
The pan was crowded or the oven was not hot enough. Use 425°F and space them out.
Can I use frozen?+
Fresh is best for crispy edges. If using frozen, roast from frozen and expect softer texture.
No thyme?+
Rosemary or parsley works; keep the lemon.
Related recipes
Little thoughts from readers
A small corner for words, memories and gentle feelings.
Leave a little note
Tell June what this page made you feel.