Herb Lemon Brussels Sprouts (Print Version)

Crisp Brussels sprouts tossed with herbs, lemon, and toasted almonds deliver a bright, 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 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

# How to Make It:

01 - Preheat 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 Brussels 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 roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Additional Tips::

01 -
  • Brussels sprouts transform into something genuinely craveable when you roast them until the edges turn golden and crispy.
  • Fresh herbs and lemon make this feel light and elegant without any fussy technique.
  • It comes together in under 40 minutes and tastes restaurant-quality on a weeknight.
02 -
  • Don't crowd the pan or they'll steam instead of roast; if your baking sheet is small, use two sheets or work in batches.
  • Toasting the almonds separately in a skillet keeps them crunchy instead of absorbing the moisture from the roasted vegetables.
03 -
  • Make sure your oven is fully preheated before the sprouts go in; a hot oven is the difference between crispy and disappointing.
  • Toast the almonds in a separate pan so they stay crunchy and don't absorb moisture from the roasted vegetables.
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