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. 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!

    2. Hi! Wanted to make these for Xmas tomorrow and just want to be sure - it looks like in the photo there are some sliced lemon peels in the dish. Is that right? But I assume it’s just for the flavor and you eat around it? So, juice the lemon, chop up peels and roast them. Then just leave the peels but don’t eat them and squeeze more lemon if needed? Just want to be sure and not mess them up.

  2. 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!

  3. 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!

  4. 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!! 🙂

  5. Here's my story about this recipe. Trying the recipe beforehand, my sprouts burned. Too long in a too hot oven. Myabe my sprouts are smaller than yours. So for feast day I lowered the oven to 400 & baked for 20 minutes, stirring at 10 -- then putting on meon juice. I also sprinkled on a special seasoning with garlic, shallots, etc. Really perked them up. Transported them to our hostess' home; she popped them in the oven for a few minutes after the turkey came out. Everyone loved them. Even those who didn't care for sprouts tried them. Special day!

    1. I combined the lemon recipe with the carmalized onions and the bacon recipe. It was the best I have ever made. I tried the lemon on its own and didn't like it too much.

  6. I need them "to travel" on t'giving day. Don't want to take oven space in my hostess' oven. Will do them at home in the morning & then go. Think that will work? Maybe a quick blast in the microwave to heat them up.

  7. I have been wanting to try out Brussels sprouts as a new side at Thanksgiving! Probably a silly question, but can you prep the sprouts & refrigerate the night before or will they get gross?

  8. These sound wonderful; My hubby splashes them with vinegar when I serve them. Same difference. Now roast your winter veggies -- like turnips. rutabagas, parsnips. I couldn't stand turnips until last year when our son introduced us to them roasted at Christmas. Oh my gosh, now I can hardly wait for this winter comfort food. The whole house smells wonderful. I had never tried rutabagas. Now a fan. If you like Bsprouts, you'll love these.

  9. Wow, Gaby! Brussel Sprouts have really made a splash in restaurants these days. I would love to put an Australian no-oak Chardonnay on this.

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