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Roasted Brussels Sprouts with Lemon Parmesan Drizzle 

Gluten-Free; Vegan

This crispy roasted Brussels sprouts recipe is my favorite cruciferous side dish. A delicious lemon Parmesan drizzle makes it bright, zingy and completely addictive.

Pro-Tips

  • This recipe works with nearly any cruciferous vegetable, such as broccoli, cauliflower, or bok choy. Adjust temperature and baking time.

  • Brussels go with literally any meal. Serve them alongside salmon, halibut or grilled steak; Bake them into a veggie frittata; Serve them with your favorite grain bowl or cauliflower rice; Or add them to a heart-healthy salad.

Roasted Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, trimmed

  • 1-2 Tablespoons extra-virgin olive oil

  • Himalayan salt and freshly ground black pepper

  • Lemon Parmesan Drizzle (optional)

    • 1 Tablespoon fresh lemon juice, plus 2 teaspoons zest

    • 1 Tablespoon freshly grated Parmesan cheese

    • 1 Tablespoon fresh thyme leaves

    • Pinch red pepper flakes

    • Chopped fresh parsley leaves, for garnish

Instructions

  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.

  2. Slice the Brussels sprouts in half (or quarters, if sprouts are very large), toss with 1-2 Tbsp olive oil and pinches of salt and pepper, and spread on the baking sheet.

  3. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.

  4. Mix lemon juice, zest, Parmesan, and thyme leaves, and red pepper flakes in a bowl. Drizzle over cooked Brussels sprouts and mix them around gently. Garnish with parsley.

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