Roasted Brussel Sprouts with Garlic and Lemon is a fresh, deeply flavorful vegetable side dish for your weeknight dinner, perfect for pairing with just about everything! Whip it up to go alongside Orange Butter Lemon Salmon, Garlic Herb Roast Beef, Creamy Tuscan Shrimp, and more!
Between my Sautéed Brussel Sprouts with Butter and Garlic, Creamy Brussel Sprout Casserole, and Roasted Brussel Sprouts and Sweet Potatoes (and so much more!), the famous brussel sprout has been represented every which way on The Roasted Root.
Suffice it to say, there’s no shortage of healthy brussels sprouts recipes on this site!
It dawned on me recently that I hadn’t shared an easy go-to simple oven roasted brussel sprouts recipe that can be whipped up for any occasion and paired with just about any meal. So that’s what we’re doing today!
Garlic and a sprinkle of lemon zest makes them the best brussels sprouts!
This fresh and flavorful side dish will easily become a family favorite!
Ingredients for Roasted Brussels Sprouts:
Brussels Sprouts: Pick up some fresh brussels sprouts from the produce section of the grocery store. You can either buy them pre-cut in a package or whole. You’ll need 2 pounds, but you can scale the amount up or down depending on how many people you’re serving.
Avocado Oil: Used to coat the vegetables while they are roasting, I use avocado oil because it is a high temperature cooking oil that has neutral flavor and we’re roasting at high heat. For the best roasted brussels sprouts, be sure to coat the sprouts in enough oil so that they are fully coated but not completely soaked. If you prefer, you can use olive oil, but just note that olive oil has a lower smoke point.
Kosher Salt & Black Pepper: To season the brussel sprouts, we use sea salt and pepper. Go with your gut on this one, as everyone has different taste when it comes to seasoning food.
Fresh Garlic: A few cloves of garlic goes a long way in giving this dish robust flavor. It doesn’t take much to liven up the ol’ sprout! Be sure to chop your garlic into larger chunks rather than mincing them finely so that they don’t burn during the roasting process.
Lemon Zest and Lemon Juice: Fresh lemon zest and a touch of lemon juice gets sprinkled and drizzled over the brussel sprouts when they are fresh out of the oven. This brings bright, zesty flavor to the dish.
Helpful Tools:
Having a sharp knife and a good sturdy cutting board helps facilitate the preparation process of this recipe. In addition, a large baking sheet (or sheet pan), roasting pan, or a casserole dish is necessary in order to roast the brussels sprouts in the oven.
How to Roast Brussel Sprouts:
Preheat the oven to 400 degrees F.
Wash the brussels sprouts then trip off the stubby ends and cut them in half lengthwise. Discard the stems and the loose leaves or use the loose leaves to make crispy brussel sprout chips.
Place brussels sprouts on a large rimmed baking sheet or a casserole dish. Drizzle with avocado oil and sprinkle with sea salt and pepper. Some people perform this step using a large bowl but I find that isn’t necessary and adds more cleanup at the end. Arrange the brussel sprouts face-down (cut sides down) in a single layer.
Roast the brussels sprouts in the oven for 10 minutes. After 10 minutes, stir in the chopped garlic. Roast for another 10 to 15 minutes, or until the brussels sprouts are golden-brown on the flat sides. The brussels sprouts become browned very quickly, so be sure to keep a watchful eye if you don’t want them too dark.
Remove the brussels sprouts from the oven and grate lemon zest over them. Taste for flavor and add more sea salt if desired.
Serve brussels sprouts with your choice of main dish and enjoy!
Store any leftovers in an airtight container in the refrigerator.
You can also use leftover roasted brussel sprouts in my Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing.
Recipe Adaptations:
Feel free to change up this recipe depending on your personal taste!
You can add extra ingredients like 1 cup of chopped onion, sprinkle the brussels sprouts with parmesan cheese when they are out of the oven, or toss them in a tablespoon or two of balsamic glaze, balsamic vinegar or maple syrup.
Sprinkle with red pepper flakes to add a little heat to the mix or serve with crispy bacon.
There you have it! An easy recipe and a perfect side dish to go alongside your delicious recipes. Roasted veggies are a classic addition to holiday dinners, so keep this one on file anytime the occasion arises.
Roasted Brussel Sprouts with Garlic and Lemon
Ingredients
- 2 lbs brussels sprouts trimmed and halved
- 2 Tbsp avocado oil
- ½ tsp sea salt to taste
- ¼ tsp black pepper to taste
- 5 cloves garlic chopped in big chunks
- Zest of 1 lemon
- 1 Tbsp lemon juice optional
Instructions
- Preheat the oven to 400 degrees F. Wash the brussels sprouts then trip off the stubby ends and cut them in half lengthwise. Discard the stems and the loose leaves or use the loose leaves to make crispy brussel sprout chips.
- Place brussels sprouts on a large rimmed baking sheet or a casserole dish. Drizzle with avocado oil and sprinkle with sea salt and pepper. Some people perform this step using a large bowl but I find that isn't necessary and adds more cleanup at the end. Arrange the brussel sprouts face-down (cut sides down) in a single layer.
- Roast the brussels sprouts in the oven for 10 minutes. After 10 minutes, stir in the chopped garlic.
- Roast for another 10 to 15 minutes, or until the brussels sprouts are golden-brown on the flat sides. The brussels sprouts become browned very quickly, so be sure to keep a watchful eye if you don’t want them too dark.
- Remove the brussels sprouts from the oven and grate lemon zest over them. Taste for flavor and add more sea salt if desired.
- Serve brussels sprouts with your choice of main dish and enjoy!
Notes
Nutrition
Who makes the pan that you photographed the roasted Brussels sprouts in? I am definitely making the sprouts but also LOVE the pan!
Hi Lynn! It’s Swiss Diamond. You can find it here: https://amzn.to/3sOA5Qt
Gotta try this it looks delicious i love Brussels Sprouts
Hope you enjoy the recipe, Shirley! xoxo