Ingredients
Roasted sprouts
- 1.5 lb fresh Brussels sprouts 680 g trimmed weight; halved lengthwise
- 2 tbsp olive oil 30 ml
- 0.5 tsp fine salt
- 0.25 tsp ground black pepper
- 1 tbsp lemon juice 15 ml; added after roasting
- 2 tbsp finely grated Parmesan optional; contains milk
Equipment
- Large rimmed baking sheet, about 18 by 13 inches Use two pans if needed to avoid crowding.
- Large mixing bowl
- Knife and cutting board
- Measuring spoons
- Spatula
Instructions
Prepare and roast
- Heat the oven to 425°F (220°C). Wash the Brussels sprouts under running water and dry thoroughly with a clean towel. Trim the dry bases and remove damaged outer leaves, then halve lengthwise; quarter unusually large sprouts.
- Toss the sprouts in a bowl with the olive oil, salt and pepper until lightly coated. Spread on a large rimmed baking sheet in one layer, flat cut sides down. Leave space between pieces; use two pans rather than piling them up.
- Roast for 25–30 minutes, checking from 20 minutes for small sprouts. Rotate the pan if browning is uneven. They are ready when the cut faces are golden brown and a fork enters the centers easily. Remove small loose leaves sooner if they are getting too dark.
- Transfer to a serving dish and toss gently with the lemon juice. Add the optional Parmesan while warm, if using. Divide into four side servings and serve promptly.
Nutrition
Calories: 134kcalCarbohydrates: 15.6gProtein: 5.8gFat: 7.5gFiber: 6.5g
Video
Notes
Nutrition is an ingredient-based estimate for one-quarter of the batch, using 680 g trimmed raw Brussels sprouts, all the olive oil, lemon, salt and pepper. Optional Parmesan is excluded. Actual retained oil and serving sizes vary.
Instructional video: Roasted Brussels Sprouts by Love & Lemons, originally uploaded October 31, 2023. Its lemon-Parmesan finish also uses herbs; follow this card for the measured four-serving version.
Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat on a sheet pan at 350°F (175°C) until hot; the texture will be softer than freshly roasted sprouts.