Crispy Lemon Roasted Brussels Sprouts

Jump to Recipe

Looking for a fun and easy side dish to serve up at your next dinner party? Look no further than these Crispy Lemon Roasted Brussels Sprouts! They’re simple to make and so delicious that everyone is sure to love them. Plus, they’re a great way to get your veggies in for the day. So why not give them a try tonight?

I am a huge Brussels Sprouts fan. HUGE. I literally jump at the chance to order or makes these delicious little Roasted Brussels Sprouts all the time.

Crispy Roasted Brussels from (@whatsgabycookin)

A few years we spent Thanksgiving in Chicago with a bunch of my extended family. I announced that I was going to be make Roasted Brussels Sprouts for one of the many side dishes and my Uncle had a small freak out. At first I was obviously offended and then came to terms with the fact that most people probably haven’t ever had life changing Brussels Sprouts. (And that’s because they haven’t ever eaten mine)

So off I went to the store and bought a few bags of 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. Preferably straight 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 said Uncle is now a total Roasted Brussels Sprouts convert. He fought be over the last spoonful at the dinner table which ultimately means my job there was complete.

Crispy Roasted Brussels from (@whatsgabycookin)

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 into 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 Crispy Lemon Roasted Brussels Sprouts 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. If you prefer a stove-top situation – these are equally as fantastic!

If you loved this crispy roasted brussels sprouts recipe then check out these similar dishes:

Now that you know the secret to making crispy roasted brussels sprouts, there’s no excuse not to make them immediately. Seriously, what are you waiting for? Go preheat your oven and get started on this delicious dish. You’ll be blown away by how good they are.

Crispy Roasted Brussels from (@whatsgabycookin)

Crispy Roasted Brussels Sprouts

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish, Dinner
Cuisine American
Servings 6 people


  • 2 pounds Brussels Sprouts
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1-2 lemons
  • more salt and pepper as needed


  • 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.


Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 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!

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

  2. 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?

    1. 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.

    2. Same thing happened to me, which leads me to believe that my oven must run hot because Gaby has never led me astray before! Next time I will try at 400 degrees. I love you(r recipes) Gaby!

  3. 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!

  4. 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!

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

  5. 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?

  6. 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.

    Canadian Thanksgiving is coming up fast!

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

  7. 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!

  8. This is my absolute favorite way to prepare brussels sprouts. So simple and delicious! I especially love the crispy little brussels chips scattered around, so crunchy and good.

  9. Hi Gaby,

    I have a bag of frozen brussels sprouts, and was wondering if they would work for this. And if I could do this on the grill? I have a little pan that would hold them in place.

Leave a Reply

Your email address will not be published.

Recipe Rating