Lemon Parmesan Roasted Brussels Sprouts

Lemon parmesan Roasted Brussels Sprouts Recipe – Brussels sprouts are halved and tossed in a savory mix of parmesan, lemon zest, herbs, olive oil, salt and pepper then roasted on a sheet pan until crisp and perfectly caramelized. 

A perfect side dish that is super easy to make.  Especially when you buy the already halved Brussels sprouts at Safeway – they’ve done all the work!  All you have to do is season and roast the sprouts!

I started the recipe wanting to make cacio e pepe Brussels Sprouts, which are just parmesan and black pepper flavors.  The flavor combo there is truly delicious, but I had a bunch of lemons that I needed to put to use, so I added lemon zest to the mix and oh my goodness, we just elevated the Brussels Sprouts to the next level! 

These roasted Brussels sprouts have so much flavor from the parmesan cheese, lemon, salt, and pepper and I added grated garlic, for even more flavor.   

I will just say for the record that Brussels sprouts have to be the most difficult food to photograph.  Raw, they are gorgeous but cooked and caramelized, they look burnt, even though I assure you they are not!  I couldn’t decide if I liked them better on the blue-green bowl or white, so I included both.  

Ingredients

• 1 lb. Brussels Sprouts rinsed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• zest of one lemon
• 2 garlic cloves, grated or finely minced
• 1/2 cup fresh grated parmesan cheese

If you want more flavor, you can add one teaspoon of Italian seasoning.

How to Make Lemon Parmesan Roasted Brussels Sprouts

Preheat the oven to 425° F. 

Rinse the Brussels sprouts and cut them in half.  Remove any leaves that have brown spots. 

Place the Brussels in a bowl and drizzle with olive oil, and toss with salt, pepper, lemon zest, grated garlic, and grated parmesan cheese.  Stir to coat.

Transfer the Brussels to a baking sheet and arrange them so that they are not touching, so that they roast and not steam. 

Roast for 15 to 20 minutes until the Brussels sprouts are brown and caramelized and the cheese is melted. 

Transfer to your serving bowl and top with additional lemon zest and grated parmesan cheese for garnish. 

What to Serve with Lemon Parmesan Roasted Brussels Sprouts

These make a perfect side for any dish, particularly recipes that have lemon or parmesan.   Here are a few options.

Spatchcock Roasted Chicken With Garlic, Lemon and Oregano

Mediterranean Chicken Thighs With Artichokes, Potatoes and Olives

One Pan Roasted Chicken and Potatoes with Lemon, Feta & Dill

Asparagus Orzo With Lemon and Feta

Seared Scallops in Brown Butter Lemon Caper Sauce

Lemon Baked Cod With Artichokes and Panko

Baked Cod With Tomatoes

Additional Recipes Using Brussels Sprouts

Caramelized Brussels Sprouts Crostini With Bacon and Parmesan

Orange Maple Roasted Brussels Sprouts and Sweet Potatoes With Cranberries & Pecans

Brussels Sprouts Salad With Pomegranate and Apples

Shaved Brussels Sprouts Salad With Blue Cheese & Cherries

Clementine Brussels Sprouts Salad

Roasted Sweet & Spicy Brussels Sprouts With Sesame and Goat Cheese

Lemon Parmesan Roasted Brussels Sprouts

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: parmesan roasted brussels sprouts

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories:

Author: Eva Fry

Ingredients

• 1 lb. Brussels Sprouts rinsed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• zest of one lemon
• 2 garlic cloves grated or finely minced
• 1/2 cup fresh grated parmesan cheese

Instructions

• Preheat the oven to 425° F.
• Rinse the Brussels sprouts and cut them in half.  Remove any leaves that have brown spots.
• Place the Brussels in a bowl and drizzle with olive oil, and toss with salt, pepper, lemon zest, grated garlic, and grated parmesan cheese.  Stir to coat.
• Transfer the Brussels to a baking sheet and arrange them so that they are not touching, so that they roast and not steam.
• Roast for 15 to 20 minutes until the Brussels sprouts are brown and caramelized and the cheese is melted.
• Transfer to your serving bowl and top with additional lemon zest and grated parmesan cheese for garnish.

Notes

Options:

If you want more flavor, you can add one teaspoon of Italian seasoning.

To add a crunch to the Brussels you could add 1/4 cup panko when you add the seasonings before roasting.