Pin My neighbor handed me a Brussels sprout from her garden one October afternoon, still dewy and impossibly green, and challenged me to make something that wouldn't taste like sad, sulfurous vegetables. I roasted them that evening with lemon and almonds purely out of spite—determined to prove her wrong—and the kitchen filled with this toasty, bright aroma that made her knock on my door halfway through cooking. She stayed for dinner, and halfway through that bowl, she admitted she'd never actually liked Brussels sprouts until that night. Sometimes the best recipes come from a little friendly provocation.
I've served this alongside roasted chicken at a small dinner party where someone I barely knew asked for the recipe before dessert even arrived—that's when I knew I had something special. The combination of crispy edges, herbaceous notes, and that crunch from the almonds somehow makes everything on the plate taste better, like it's all working together toward something greater than the sum of its parts.
Ingredients
- Brussels sprouts, 500 g (1 lb), trimmed and halved: The real secret is getting them perfectly dry before tossing with oil—any moisture clinging to them will steam instead of roast, so give them a good pat with a kitchen towel.
- Fresh parsley, 2 tbsp, finely chopped: This brings a clean, grassy note that prevents the whole dish from feeling heavy, so don't skip it or swap it for dried.
- Fresh thyme leaves, 1 tbsp: Thyme gets almost peppery when roasted, adding depth that makes people wonder what your secret ingredient is.
- Lemon zest, from 1 lemon: Use a microplane if you have one—it catches the bright oils without the bitter white pith underneath.
- Lemon juice, 2 tbsp (about half a lemon): This goes on at the end to keep that zingy flavor from cooking off into nothing.
- Sliced almonds, 40 g (1/3 cup): Toasting them separately means they stay crunchy instead of getting soft and chewy in the oven, which makes all the difference.
- Extra-virgin olive oil, 2 tbsp: Don't use the cheap stuff here—good oil tastes almost buttery when it hits hot Brussels sprouts.
- Sea salt, 3/4 tsp and freshly ground black pepper, 1/2 tsp: Salt on raw vegetables before roasting draws out their natural sweetness, so this order matters.
Instructions
- Get your oven ready and set up:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is actually painless. This high heat is what makes the magic happen—it caramelizes the outside while keeping the inside tender.
- Toss everything together with confidence:
- In a large bowl, combine the halved Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest, making sure every piece gets coated. The zest should be distributed evenly so you get little bursts of citrus throughout.
- Arrange them cut-side down:
- Spread the Brussels sprouts in a single layer on the baking sheet with their flat sides touching the hot surface—this is how you get those gorgeous golden, crispy faces. Don't crowd them; they need space to breathe and roast, not steam.
- Roast with one strategic stir:
- Let them cook undisturbed for about 10 minutes, then give everything a good shake and turn so they brown evenly on the other side. After another 10 to 12 minutes, they should be tender when pierced with a fork and deeply caramelized.
- Toast the almonds separately:
- While the sprouts are roasting, warm a dry skillet over medium heat and add your sliced almonds, stirring constantly for 2 to 3 minutes until they smell toasty and nutty. This only takes a minute or two longer than you think it should, so watch them carefully—they go from perfect to burned faster than you'd expect.
- Finish with brightness and crunch:
- Transfer the roasted Brussels sprouts to a serving bowl, drizzle with fresh lemon juice, scatter the toasted almonds on top, and toss gently. Taste and adjust seasoning if needed, then serve while everything is still warm.
Pin There's a moment when you pull these out of the oven and the steam rises up carrying that lemon-herb perfume, and suddenly a side dish feels like the main event. That's when you know you've made something worth remembering.
Why This Works as a Side Dish
Brussels sprouts have this naturally sweet, almost nutty flavor that roasting brings out even more, and pairing them with lemon prevents them from feeling one-note or heavy. They pair beautifully with almost any protein—chicken, fish, lamb, even a good vegetarian grain bowl—without overshadowing anything else on the plate. The texture contrast between the crispy exteriors and tender interiors keeps them interesting bite after bite, which is why people actually go back for seconds instead of politely declining.
Customizing Your Roast
If you're feeling adventurous, a tiny pinch of red pepper flakes scattered over before roasting adds a subtle warmth that complements the lemon beautifully. Hazelnuts or walnuts work equally well if almonds aren't your thing, and toasting whichever nut you choose makes it essential rather than optional. You could also sneak in some garlic slivers, crispy bacon, or even a touch of balsamic vinegar if you're in the mood to play around—the foundation is solid enough to handle some personality.
Storage and Reheating
These keep beautifully in the refrigerator for up to three days, making them perfect for meal prep or having something ready to quickly warm up alongside dinner. To reheat without losing the crispness, spread them on a baking sheet and pop them back in a 180°C (350°F) oven for about 8 minutes rather than microwaving them into submission. The almonds stay crunchier if you add them fresh right before serving, so hold those back and scatter them on just before you eat.
- Pat your Brussels sprouts completely dry before tossing to ensure maximum crispiness during roasting.
- Toast your almonds in a separate skillet so they don't get lost or absorb too much moisture in the oven.
- Add the fresh lemon juice at the very end to preserve that bright, zingy flavor that makes everything sing.
Pin Once you master this simple technique, you'll find yourself roasting Brussels sprouts all through fall and winter, tweaking it slightly depending on what's in your pantry. It's the kind of side dish that reminds you why vegetables deserve a seat at the table.
Recipe Q&A
- → What herbs are best with Brussels sprouts?
Fresh parsley and thyme complement the natural flavor of Brussels sprouts, adding bright and earthy notes.
- → How do you get Brussels sprouts crisp-tender?
Roasting at a high temperature (around 220°C/425°F) and stirring halfway through ensures they cook evenly and develop a crisp exterior while remaining tender inside.
- → Can almonds be substituted with other nuts?
Yes, hazelnuts or walnuts can be used toasted instead, offering different but equally delicious textures and flavors.
- → Why add lemon to Brussels sprouts?
Lemon juice and zest add brightness and acidity, balancing the natural earthiness and enhancing overall flavor.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for those avoiding gluten.
