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–+ servings
Close-up of a bowl of roasted Brussels sprouts, seasoned with Parmesan and herbs, a perfect Thanksgiving side dish.

Roasted Brussels Sprouts with Lemon and Parmesan

A simple and flavorful side dish perfect for Thanksgiving, using common pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Brussels sprouts trimmed
  • Extra-virgin olive oil for drizzling
  • Sea salt
  • Freshly ground black pepper
  • Lemon Parmesan seasoning optional
  • 1 tablespoon Fresh lemon juice
  • 2 teaspoons Lemon zest
  • 1 tablespoon Grated Parmesan cheese or ¼ cup shaved
  • 1 tablespoon Fresh thyme leaves
  • Fresh parsley leaves for garnish
  • 1 Pinch Red pepper flakes

Equipment

  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice the Brussels sprouts in half. Toss them with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast for 20 to 30 minutes, or until the sprouts are tender and golden brown. The exact time depends on their size.
  4. If using, toss the roasted Brussels sprouts with lemon juice, lemon zest, Parmesan cheese, and thyme leaves.
  5. Garnish with fresh parsley and red pepper flakes before serving.

Notes

This recipe is flexible. Feel free to adjust the seasonings to your preference. If you don't have fresh lemon, a splash of bottled lemon juice can work in a pinch.

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