Herb Lemon Brussels Sprouts (Print)

Crisp Brussels sprouts enhanced with fresh herbs, lemon zest, and toasted almonds, perfect as a flavorful side.

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Herbs & Flavorings

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

→ Nuts

06 - 1/3 cup sliced almonds

→ Seasonings

07 - 2 tablespoons extra-virgin olive oil
08 - 3/4 teaspoon sea salt
09 - 1/2 teaspoon 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 Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread coated 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 sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. Remove from heat.
06 - Transfer roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert Advice:

01 -
  • The Brussels sprouts get impossibly crispy on the edges while staying tender inside, and nobody will believe you made it look this effortless.
  • Fresh herbs and lemon juice create a brightness that makes this taste like restaurant food, not weeknight cooking.
  • It comes together in under 40 minutes, yet feels special enough to serve when people are coming over.
02 -
  • Don't crowd the baking sheet or the sprouts will steam instead of roast, and steamed Brussels sprouts taste like boiled socks—learn this from my mistakes so you don't have to.
  • Add the lemon juice at the very end because heat destroys its brightness and turns citrus muted and one-dimensional.
03 -
  • Buy Brussels sprouts that are small and tight, as they roast faster and more evenly than the larger, looser varieties you sometimes find.
  • Toast your almonds in the same skillet you used for the Brussels sprouts, once they've cooled slightly, to capture any browned bits left behind—that's concentrated flavor.
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