Best 10 Roasted Brussels Sprouts With Lemon Recipes

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Roasted Brussels sprouts with lemon make a delicious and healthy side dish that is perfect for any occasion. This dish is packed with flavor and nutrients that can be enjoyed by people of all ages. The combination of roasted Brussels sprouts, zesty lemon, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. Not only are roasted Brussels sprouts with lemon delicious, but they are also incredibly easy to make. With just a few simple ingredients and minimal effort, you can have a mouthwatering side dish ready to serve in no time.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.

Provided by Jeanine Donofrio

Categories     Side Dish

Time 35m

Number Of Ingredients 8

1 pound Brussels sprouts
Extra-virgin olive oil (for drizzling)
Sea salt and freshly ground black pepper
1 tablespoon lemon juice (plus 2 teaspoons zest)
1 tablespoon grated (or 1/4 cup shaved Parmesan cheese)
1 tablespoon fresh thyme leaves
parsley leaves (for garnish)
pinch of red pepper flakes

Steps:

  • Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. 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.
  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS



Roasted Brussels Sprouts with Lemony Herb Breadcrumbs image

Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 10

2 pounds Brussels sprouts, washed, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, smashed
1/3 cup panko breadcrumbs
1/2 teaspoon chopped fresh thyme
Pinch of crushed red pepper
Finely grated zest of 1 lemon, plus juice of 1/2 lemon
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
  • Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
  • Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS



Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumbs image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil, for cooking
1 1/2 pounds Brussels sprouts, trimmed, halved and completely dry
Kosher salt and freshly ground black pepper
1 lemon, halved
Hot sauce, for seasoning
1 tablespoon grated Parmesan
2 tablespoons panko breadcrumbs, toasted
1 tablespoon roughly chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
  • Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
  • Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!

LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS



Lemon Roasted Fingerlings and Brussels Sprouts image

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 pound fingerling potatoes, halved
1 pound Brussels sprouts, trimmed and halved
6 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey

Steps:

  • Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CARAMELIZED BRUSSELS SPROUTS WITH LEMON



Caramelized Brussels Sprouts with Lemon image

Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
  • Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g

HONEY-ROASTED BRUSSELS SPROUTS WITH HARISSA AND LEMON RELISH



Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish image

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much sweetness.

Provided by Alison Roman

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons honey
1 1/2 tablespoons harissa
5 tablespoons olive oil
1 1/2 pounds brussels sprouts, ends trimmed, halved lengthwise
Kosher salt and black pepper
1/2 lemon, rind included, seeds removed, finely chopped
1/2 cup parsley, tender leaves and stems, finely chopped
1/2 small shallot, peeled and finely chopped

Steps:

  • Heat oven to 450 degrees.
  • In a small bowl, combine honey, harissa and 2 tablespoons olive oil. Mix in with brussels sprouts on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally until sprouts are tender and lightly charred around the edges, about 13 to 18 minutes.
  • While sprouts cook, combine lemon, parsley, shallot and remaining 3 tablespoons olive oil in a small bowl. Season with salt and pepper and set aside.
  • Top roasted brussels sprouts with lemon relish before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 347 milligrams, Sugar 9 grams

ROASTED BRUSSELS SPROUTS WITH LEMON



Roasted Brussels Sprouts With Lemon image

From Woman's Day magazine For a simple side that's packed with vitamin A, Brussels sprouts are the way to go. Here, the veggies are halved and marinated for up to a day in a mixture of ground pepper, minced garlic, olive oil and lemon juice, then roasted until crisp-tender before serving.

Provided by chrish574

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 (10 ounce) containers Brussels sprouts, trimmed and halved
1 teaspoon lemon zest, freshly grated
1 teaspoon lemon juice

Steps:

  • Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
  • Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

ROASTED BRUSSELS SPROUTS WITH LEMON AND BACON



Roasted Brussels Sprouts with Lemon and Bacon image

Provided by Lewis Rossman

Categories     Side     Roast     Quick & Easy     Lemon     Bacon     Fall     Winter     Brussels Sprout     Bon Appétit     California     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pounds small brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
1 1/4 cups diced bacon (about 6 ounces)
1 lemon, halved lengthwise, thinly sliced crosswise

Steps:

  • Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.

LEMON-DIJON ROASTED BRUSSELS SPROUTS



Lemon-Dijon Roasted Brussels Sprouts image

A zesty, quick way to prepare brussels sprouts. Use the juice of a ripe lemon - Meyer lemons are preferable if you can get them. You can add some honey to the sauce if you want a sweeter taste.

Provided by Whats Cooking

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh Brussels sprout
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 lemon, juice of

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
  • Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
  • Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
  • Serve hot or cold.

Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 216.7, Carbohydrate 11.6, Fiber 4.5, Sugar 2.8, Protein 4.1

LEMON-BUTTER BRUSSELS SPROUTS



Lemon-Butter Brussels Sprouts image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

Tips for Roasting Brussels Sprouts with Lemon

  • To ensure even cooking, cut the Brussels sprouts into uniform sizes.
  • Don't overcrowd the roasting pan. If necessary, roast the sprouts in batches.
  • Toss the sprouts with olive oil, salt, and pepper before roasting. This will help them brown and caramelize.
  • Roast the sprouts at a high temperature (425°F) for a shorter amount of time. This will prevent them from becoming mushy.
  • For extra flavor, add a squeeze of lemon juice and some chopped fresh herbs before serving.
  • Roasted Brussels sprouts can be served as a side dish, a main course, or even as a snack.

Conclusion

Roasted Brussels sprouts with lemon are a simple and delicious dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. They are also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and flavorful side dish, give roasted Brussels sprouts with lemon a try. You won't be disappointed.

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