Crispy Lemon Roasted Brussels Sprouts

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I am a HUGE Brussels Sprouts fan. You could almost call me a fanatic. I literally jump at the chance to order or makes these delicious little morsels all the time. Last year for Thanksgiving I was in Chicago with a bunch of my extended family. I announced that I was going to be make Brussels Sprouts for one of the many side dishes and my Uncle just about freaked out. At first I was totally offended and then came to terms with the fact that most people probably haven’t ever had life changing Brussels Sprouts. (And that’s totally because they haven’t ever eaten mine) So off I went to the store and bought a bazillion Brussels to make for dinner. You see, there is never such thing as too many Brussels Sprouts in my house, because given the the chance, I would most definitely eat all of them. Off the roasted pan. With a squeeze of lemon. And a pinch of salt. omg I’m drooling. But usually I have to share, so I buy extra!

Well, it’s safe to say that my Uncle is now a total Brussels Sprouts convert. He fought be over the last spoonful at the dinner table which ultimately means my job there was complete.

Here’s my step by step guide on how to make the perfect Crispy Lemon Roasted Brussels Sprouts…

First you’re going to cut off the bottoms of each one, and then cut them in half. They all get piled onto a baking sheet with a quick drizzle of olive oil and some salt and pepper. Give them a good shake so they are all evenly coated and then spread them into one layer on the baking sheet.

Throw them into a 450 degree oven and let them start working their magic.

 About 15 minutes until the roasting process, take the baking sheet out and give the Brussels a little shake or move them around with a wooden spoon. We just want to make sure that all the sides are getting nice and golden brown. Throw them back into the oven and pour yourself a glass of wine or something of the sorts and take a little break.

15 minutes later (that’s 30 minutes so far of roasting time) take the baking sheet out again and give them another mix around with the spoon. Squeeze the juice of an entire lemon on top of the Brussels and then chop up the lemon and throw it on top. Back into the oven they go for about 10 more minutes. (Notice all the beautiful brown bits that are starting to pop up)

After about 40 minutes of roasting time your Brussels should look like this. Nice and brown and crispy! Give them a quick taste to see if you need a little bit more lemon juice… if you think so, go ahead and squeeze a little more on top. Season with a few pinches of kosher salt and pepper and then serve.

I promise these are going to be a huge hit! Now if you’ll excuse me, I need to go back an entire double batch of these and eat them all in one sitting.

Crispy Lemon Roasted Brussels Sprouts

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By:
Gaby Dalkin
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Ingredients

  • 2 lb Brussels Sprouts
  • 4 tbsp olive oil
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1-2 lemons
  • more salt and pepper as needed

Instructions

  • Preheat oven to 450 degrees F.
  • Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
  • Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
  • Once the edges are crisp and brown, remove the baking sheet from the oven, squeeze the lemons and sprinkle the juice on the sprouts and discard the peels. Taste and adjust seasonings if needed. Serve immediately.
Crispy Lemon Roasted Brussels Sprouts: Chef Vision

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90 comments

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  2. JenZ

    I bought 2# of fresh brussels sprouts to cook for Thanksgiving, but a couple of days later I realized that my kids had put them into the freezer instead of the fridge. Do you think they will still be able to be roasted, or do I need to cook them differently? I usually brown the brussels sprouts on the stove in butter but it looks like roasting in the oven will brown them more evenly, so I’m really hoping it will work!

    • Gaby

      I think they will totally work! Just let them thaw before following the directions on the recipe!! 🙂

    • JenZ

      So glad to hear it! We love brussels sprouts, so I’d hate for the recipe not to work out 🙂

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  4. Alisa

    I’m a huge brussel sprout fan and also a huge lemon fan, so I decided to treat myself by making this for dinner. Maybe I just didn’t have enough brussel sprouts or perhaps my oven runs hot, but this recipe didn’t work for me. They started blackening after the first 15 minutes, and were soggy inside by the time they finished (maybe I used too much lemon juice?) They had a nice flavor (though a little bitter because they burned a little…), so if I knew what I did wrong I’d definitely try again. I did use far fewer brussel sprouts than the recipe suggests, since I wanted only one serving, and also guesstimated on how much oil and lemon juice to use. Any suggestions?

    • Gaby

      Hi Alisa,

      I spend quite a bit of time making sure all of the measurements, ingredients, timing etc works – so I think if you follow the recipe as it’s written you’ll have better luck. Also, if you think your oven runs hot, I’d suggest getting an over thermometer to be sure as that could certainly make a difference.

  5. Sharon Wallace

    tonight i be servin up these bad bois with some easy no-bake chicken parmesan, smash taters and ho’made <=:) biskits….I just lost 10 pounds…guess i'll find em taNIGHT cuz HERE I go!…oh…and apple pie fer DEEEzert….MISS Gaby!

  6. Annette E

    Hi Gaby – I’m not sure if you read comments on older posts… but I’m confused!
    Are you supposed to eat the baked cut up lemon peels? I’m sorry if this is a really stupid question. Thanks!

    • Gaby

      nope, just squeeze the lemons after roasting onto the brussels and then ditch the peels!

  7. Felicia

    Just made this – by far the best brusell sprouts recipe I have come across. So good!

  8. fherry

    my brussel spouts are very small hsall i adjust the heat, i think they will burn at 450 Degrees

  9. Stephanie

    1.How many people would you say this servings and or how many servings will this make?
    2. I want to follow the exact recipe since it didn’t work out for someone before who eyeballed the measurements but since I’d only be making it for me, how long do you think I could store the leftovers in the fridge for after cooking?

  10. Marie

    Has anyone tried making these the day before and reheating in an oven? If so, how did they turn out and what reheat temp was used to successfully crisp them up?

    Thanks peeps.

    Marie
    Canadian Thanksgiving is coming up fast!

    • Gaby

      we do all the time – reheat at 350 and shake them up halfway through re-heating to evenly crisp them up again

  11. Susan Mc

    A friend brought these to a New Year’s Eve dinner party, and I politely tried a couple, since I loathe Brussels sprouts. Not any more! I’m a convert–in fact, I’m cooking up a batch now and can’t wait for them to come out of the over! And thanks for the info on reheating!