These Roasted Brussels Sprouts are crispy on the outside, tender on the inside and topped with grated parmesan, toasted almonds and a touch of lemon juice. My whole family loves them, and yours will too!
If a worldwide Brussels sprout eating contest existed, I guarantee you that I would win it every year! I mean business when I’m eating Brussels sprouts. When they’re in season, I have them almost every day whether it be in a salad, air fried, or roasted. I buy stalks of them fresh from the farmers market and have bags of frozen in the freezer. Even when I make a family sized batch for dinner, I must summon my best mom behavior to share with everyone. All I want to do is hog every last one for myself!
Tips for the Crispy Roasted Brussels Sprouts
When you make Brussels sprouts, we’re all on the hunt for the perfect combination of crispy yet tender. I feel I’ve mastered the art over the years, so here are some tips!
- When you’re buying your Brussels sprouts, look for ones that are super fresh. They should be relatively firm and bright green with minimal wilted leaves on the outsides.
- Tossing these beauties in olive oil is also a big key to getting Brussels sprouts beautifully crispy.
- My last tip (and maybe most important), make sure each sprout is cut side down when roasting. It’s worth the extra couple minutes it takes to flip them over.
Recipes to Serve with Brussels Sprouts
This veggie is super versatile. You can serve it alongside almost any dish, and it will be perfectly complimentary.
Chicken: Serve roasted Brussels with some of my favorite chicken dishes like Lemon Herb Chicken, Air Fryer Roast Chicken or Pretzel Fried Chicken.
Fish: A beautiful piece of fish pairs well with these Brussels sprouts. Try Salmon with Fennel, Citrus and Olives, Miso Marinated Fish or Fish Sticks to start!
Pork: One of our all time favorites, Southern Style Pork Tenderloin, would also go great with these Brussels. Or try Maple Pork Tenderloin and Herb Brined Pork Chops.
Pasta: Take a simple pasta like Chicken Mozzarella Pasta or Caramelized Shallot Pasta with Gruyere to the next level with these roasted Brussels sprouts on the side.
If the thought of Brussels sprouts makes you want to run for the hills, I beg you to try this recipe and then reevaluate your decision. They’re simple yet so delicious! This recipe is an absolute foolproof way to get crispy yet tender Brussels sprouts. It may not turn you into an avid brussie lover like me (it’s a little much…), but I think this recipe will get you well on your way to discovering a new appreciation for this often misunderstood vegetable.
More Brussels Sprouts Recipes
- Cast Iron Brussels Sprouts with Pomegranate and Garlic
- Roasted Balsamic Brussels Sprouts
- Chopped Brussels Sprouts Salad
- Sauteed Brussels Sprouts with Bacon
- Shredded Brussels Sprouts with Lemon and Poppy Seeds
Let me know what you think by leaving a comment below, or tagging me on Instagram if you make these!
Roasted Brussels Sprouts
Ingredients
- 2 cups fresh Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup raw sliced almonds
- juice of 1/2 lemon
- 3 tablespoons parmesan cheese, grated
Instructions
- Preheat oven to 400 F.
- Place the Brussels sprouts, olive oil and salt on a sheet tray and toss to combine.
- Bake the Brussel sprouts, cut side down, for 20 minutes.
- Remove from oven and top Brussels sprouts with sliced almonds. Bake for an additional 5 minutes.
- Place the roasted Brussels sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon. Toss to combine.
- Serve.
These are SO good. I love them and have to be careful I don’t eat them all. My son isn’t fond of them yet but does help me pick out the brussels sprouts at farmer’s market. Thanks for another delicious and easy recipe.
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I agree…I love brussel sprouts too and haven’t had them for years. Made them tonight – so delicious – no one else really liked them but I ate them all up. May try the maple syrup option and see if my kids like that one. Thanks!
Just made this,I did not add the almonds (don’t have in my pantry) or the cheese. Just tossed them with olive oil, garlic powder and black pepper. They are pretty good, waiting for my son to wake up and have his lunch. Hopefully he will like them also.
I have always liked brussel sprouts that others have prepared, but never ventured to make them on my own. Tried this out and I love them so much, I now have a bag of sprouts in my fridge at all times! Thank you!
This is my new favorite recipe!!! Love it and I dont like Brussels sprouts….hmmm…now I do!
vinegar will help! place the sprouts into a large bowl. pour about 1/4 c. cheap vinegar over the sprouts and mix around (as you would do for a salad). after a few minutes, next add warm water and let them soak for a few more minutes. the creatures float to the top (or settle on the bottom).
Gosh, I LOVE roast Brussels sprouts! I just made them for the first time and they were delicious. I used to hate them and really only started eating them when I moved to …. Brussels. 🙂
The only thing I find annoying is to prepare them.The ones I always have in my veggy box often have these tiny creatures all over and I need to take one layer off after the other till there are none left. Do you ever have this problem? If not, I will have to look for them elsewhere.
These were AMAZING! I could have eaten the whole thing. I am shocked that my kids still don’t like them, even prepared this way. Thanks for another delicious recipe!
It allows the cut side to get all brown & yummy. It won’t really hurt if they aren’t all facing the right way, though.
Stupid question but why is it important to roast them cut side down?
My favorite is to cook them in a skillet with honey butter, red chili flakes and salt. Sweet and salty and savoury!
How old were your kid when you first gave them brussels sprouts?
Can I make this recipe with frozen brussel sprouts? Do I just let them thaw? I don’t know much about them, since I haven’t eaten them since my mom made me and I didn’t like them. LOL so I need help!