Description
A simple yet flavorful way to enjoy Brussels sprouts, these sprouts are roasted to golden perfection with fresh herbs and garlic. Perfect for cozy weeknight dinners or as a festive side dish, this recipe brings out the natural sweetness of the vegetables while adding a savory, aromatic twist that everyone will love.
Ingredients
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1.5 pounds Brussels sprouts, trimmed and halved
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3 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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3 cloves garlic, minced
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
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1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
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½ teaspoon paprika (optional)
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1 tablespoon lemon juice
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Optional: 2 tablespoons grated Parmesan or toasted nuts for garnish
Instructions
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Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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Rinse the Brussels sprouts and trim off the tough ends. Slice each sprout in half lengthwise.
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In a large bowl, combine the Brussels sprouts with olive oil, salt, pepper, garlic, thyme, rosemary, and paprika (if using). Toss to coat evenly.
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Spread the sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
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Roast for 20–25 minutes, flipping halfway through, until golden brown and tender with crispy edges.
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Remove from the oven and drizzle with lemon juice. Toss gently to combine.
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Optionally, sprinkle with grated Parmesan or toasted nuts before serving.
Notes
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Use smaller Brussels sprouts for sweeter, more evenly cooked results.
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Dry the sprouts thoroughly after rinsing to prevent sogginess.
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Avoid overcrowding the pan to ensure crispiness.
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Can be reheated in a skillet or oven to retain texture; avoid microwaving.
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Experiment with herbs or add a drizzle of honey for a slightly sweet variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes