Herb Lemon Brussels Sprouts (Print)

Crisp Brussels sprouts with herbs, lemon, and toasted almonds create a bright, flavorful side dish.

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Herbs & Flavorings

02 - 2 tbsp fresh parsley, finely chopped
03 - 1 tbsp fresh thyme leaves
04 - Zest of 1 lemon
05 - 2 tbsp fresh lemon juice

→ Nuts

06 - 1/3 cup sliced almonds

→ Seasonings

07 - 2 tbsp extra-virgin olive oil
08 - 3/4 tsp sea salt
09 - 1/2 tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread the sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, stirring halfway through, until golden and crisp-tender.
05 - Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. Remove from heat and set aside.
06 - Transfer roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Chef Secrets:

01 -
  • These aren't mushy or bitter—they're actually crispy on the outside and buttery tender inside, which is honestly the only way to eat them.
  • The lemon and herbs make everything feel bright and elegant without requiring you to fuss or stress in the kitchen.
  • It works as a weeknight side dish or fancy enough for when people are coming over, so you're covered either way.
02 -
  • Don't flip the Brussels sprouts more than once—they need that uninterrupted contact with the hot pan to develop their crispy, caramelized exterior, which is honestly the whole point.
  • The lemon juice has to go in at the very end because heat breaks down citric acid, so if you roast it on the vegetables, you lose that bright zip you're after.
03 -
  • Use a microplane zester for the lemon—it grabs all the flavorful oils while leaving the bitter white pith behind, which is the difference between bright and harsh.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook through evenly and caramelize properly on all sides.
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