Crispy Lemon Roasted Brussels Sprouts

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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. They also pair perfectly with my Eggplant Parmesan or my epic Chicken Pot Pie recipe and 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.

A round flat dish with crispy roasted brussels sprouts, with a golden serving spoon on the side.


Why I Love This Recipe

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. I love mashed potatoes and I get it, but I was still offended. I 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.

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 sautéed brussels sprouts are equally as fantastic!

Ingredients & Substitutions

A mise-en-place with all the ingredients required to make crispy lemon brussels sprouts.
  • Brussels Sprouts
  • Olive Oil
  • Kosher Salt
  • Black Pepper freshly ground
  • Lemons

*For a full list of ingredients and instructions please see recipe card below.

How to Make Crispy Lemon Brussels Sprouts

A small mixing bowl with trimmed and halved brussels sprouts.

Step 1: 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.

A sheet pan with brussels sprouts spread in a single layer tossed in olive oil.

Step 2: Give them a good shake so they are all evenly coated and then spread them into one layer on the baking sheet. Turn the oven on at 450 degrees and place in the oven once ready.

A sheet pan with brussels sprouts that have been roasted for 30 minutes, topped with lemon wedges whose juice has been squeezed into the brussels sprouts.

Step 3: 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. After another 15 minutes, 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.

A sheet pan with crispy lemon brussels sprouts and a small mixing bowl of lemon wedges that have been picked out when the dish completed cooking.

Step 4: After about 40 minutes of total 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.

How to Store Crispy Brussels Sprouts

To store, just cool them and transfer them to an airtight container. You can refrigerate them for 3-4 days. To reheat, you can heat them on the stove or the oven to keep them crisp.

How to Freeze Crispy Brussels Sprouts

You can freeze brussels sprouts for months. When its time to eat, thaw in the fridge overnight, and heat on the stove or oven till warmed through!

Tips & Tricks

Try a sprinkle of Parmesan when serving!

A close-up shot of crispy lemon brussels sprouts in a small dish.


Is it possible to make these on the stove?

Absolutely! You can follow the recipe for sautéed brussels sprouts and add lemon. Make sure you don't crowd the pan to keep them crispy.

How to store trimmed and prepped brussels sprouts?

You can trim and prep brussels sprouts a day or two in advance to make Thanksgiving day easier. Make sure you pat them dry, and store them in an airtight container.

Similar Recipes

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.

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Crispy Roasted Brussels from (@whatsgabycookin)

Crispy Roasted Brussels Sprouts

Author: Gaby Dalkin
5 from 3 votes
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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish, Dinner
Cuisine American
Servings 6 people


  • 2 pounds Brussels Sprouts
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¾ 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 roasting.
  • 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.


Prep ahead instructions: You can trim and prep Brussels sprouts a day or two in advance to make Thanksgiving day easier. Make sure you pat them dry, and store them in an airtight container.
If you're short on oven space, you can roast these morning of and leave them on a baking sheet. When it's almost time for dinner, pop them back into the 350 degree oven to re-crisp them and then serve with lemon. 

Nutrition Information

Calories: 153kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 426mg | Potassium: 616mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 138mg | Calcium: 70mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


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


  1. I stumbled upon your blog. I have never liked brussels sprouts and the post had me salivating! Going to try them. Thanks!

  2. Hello there! I have been scouring the internet looking for a brussels sprout recipe that was similar to a side I had at a restaurant once. They called them "fried" brussels sprouts. They weren't battered, but were amazingly crispy and wonderful (and had a great balsamic/honey mustard sauce on them!). I have been wanting to replicate. I followed your recipe exactly, but came out with crispy outsides and mushy insides. I am using fresh sprouts, serving immediately and tried cutting in half (as you stated) then tried cutting in quarters the next time... same result. I'm stumped! Any suggestions?

  3. Thx for the recipe!! Made it last night for Thanksgiving. The family loved it!
    This dish will be added to our holiday side dish list from now on.

  4. I could never stand the taste or smell of brussels growing up. I fear Mom force fed me pureed brussels for too long! The first time I had roasted ones, I could not believe it was the same veg. Totally converted and even serve them at my supper clubs just to get the reaction. I love it when a guest almost holds their nose to taste and then realizes they are good. I love the addition of lemon in this recipe. Nice.

    1. Hi Sally! I think fresh brussels sprouts would work best - but I bet you could do it with frozen. I haven't personally tried that but I don't see why it wouldn't work!

  5. YUM!!! I love roasted brussels sprouts (I bet 10 years ago I never would have imagined myself saying that haha!)

  6. I am so trying this recipe! I usually just do olive oil, salt and pepper, but need to branch out for holiday time!

  7. When I was a kid, I didn't like brussel sprouts, but these look downright DELICIOUS! I am sure this recipe will restore them to good favor 🙂

  8. Mmmm, another veggie I just completely love. Crispy and brussel sprouts is such a great combo and then when you add the lemon it sounds just perfect!

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