Lemon Parmesan Roasted Brussels Sprouts
Brussels sprouts are hands down my favorite vegetable so I’m super excited to share this recipe with you! These Lemon Parmesan Roasted Brussels Sprouts have the perfect balance of lemon and Parmesan with only seven (that’s right!) ingredients!
I like to serve this as a dinner side with chicken or salmon, but it really works as a side for any meal! You can also eat them as a healthy snack because they provide a bit of crunch and salt without popping open a bag of crackers or chips! They’re also great as a salad topper—cold or warm!
If you don’t like Parmesan cheese or you lead a dairy-free diet, you can totally skip the cheese! The recipe will still be delicious and even healthier!
What are you waiting for!? It’s time to start slicing and roasting! Enjoy!
How do I make sure my Lemon Parmesan Roasted Brussels Sprouts are crispy?
If you follow this recipe, your Brussels sprouts should come out crispy! And if you want them crispier, you can leave in the oven for a few extra minutes but don’t overdo it or the insides will turn mushy.
The trick is the perfect balance of a high heat and the right amount of oil—and this recipe uses both. Make sure you double the amount of oil if you are doubling the amount of sprouts!
Do I need to boil my Brussels sprouts before making this recipe?
Nope! Some boil their Brussels sprouts before roasting because it reduces how long you need to have them in the oven. I’ve tried this route and I think it creates an extra step, more of a mess, and a waster of water! We’re keeping things simple here so no boiling is necessary.
Lemon Parmesan Roasted Brussels Sprouts
Ingredients
Instructions
Notes
Tip: When you slice your Brussels sprouts, don't toss those leaves that fall out. Throw those in the oven too for a crunchy snack.
