Herb Lemon Brussels Sprouts (Printer-Friendly)

Crisp Brussels sprouts roasted with herbs, lemon zest, and toasted almonds for a flavorful side.

# What You'll Need:

→ 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

# Method:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread the 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 the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. Remove from heat and set aside.
06 - Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert Suggestions:

01 -
  • The Brussels sprouts turn crispy on the outside while staying tender inside, and nobody will push them to the side of their plate.
  • Fresh herbs and lemon juice lift the whole dish into something elegant enough for guests but simple enough for a Tuesday night.
  • Toasted almonds add a satisfying crunch and nutty depth that makes this feel less like a side and more like the star.
02 -
  • Don't add the lemon juice before roasting or the Brussels sprouts will steam and never get crispy; always save it for the final toss.
  • Toasting the almonds separately is the difference between a good dish and an incredible one—they stay crunchy instead of turning soggy from the residual heat.
03 -
  • A hot oven and a single layer of Brussels sprouts on the pan are the two non-negotiables; crowding them or using a lukewarm oven will result in steamed vegetables instead of crispy ones.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook through evenly and develop more caramelized surface area.
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