Name: Lemon Parmesan Roasted Brussels Sprouts Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 2 teaspoons lemon zest; 1 tablespoon grated Parmesan cheese, or ¼ cup shaved Parmesan; 1 tablespoon fresh thyme leaves; Fresh parsley leaves, for garnish; Pinch of red pepper flakes

If you’re anything like me, you’ve probably wrestled with Brussels sprouts that turn out bitter or mushy. Well, I’m here to tell you my favorite Lemon Parmesan Roasted Brussels Sprouts Recipe will change your mind forever! This isn’t your average side dish; it’s crispy, tangy, cheesy, and just cozy enough to make your family go crazy for more. Trust me, once you try this, you’ll want to serve it at every dinner.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples plus fresh lemon and Parmesan to elevate the flavor beautifully.
Crispy, Tender Perfection: Roasting at a high temperature guarantees crispy edges and tender centers every time.
Crowd-Pleaser: My family can’t get enough of these sprouts—perfect for weeknight dinners or holidays.
Versatile and Easy: The lemon Parmesan combo adds a fresh zest perfect for pairing with many main dishes.

A white baking tray lined with white parchment paper holds a single layer of roasted Brussels sprouts, some halved and some whole, showing a mix of bright green and dark brown charred spots, giving a crispy texture. The tray is placed on a white marbled surface with a silver fork resting in the bottom right corner inside the tray. To the right, there is a small glass jar filled with yellow oil, and at the bottom left corner, part of a wooden board with thinly shaved white cheese is visible, along with a grey cloth nearby. The overall scene is bright and fresh, highlighting the crispy roasted Brussels sprouts. photo taken with an iphone --ar 2:3 --v 7 - Lemon Parmesan Roasted Brussels Sprouts, crispy Brussels sprouts with lemon and Parmesan, easy Brussels sprouts side dish, healthy roasted Brussels sprouts, flavorful Brussels sprouts recipe

Ingredients You’ll Need

The magic of this Lemon Parmesan Roasted Brussels Sprouts Recipe lies in the balance of flavors. Fresh lemon juice and zest brighten the earthy sprouts, while Parmesan adds a savory richness. Here’s a quick peek at what you’ll need, along with some tidbits I’ve learned about them over countless batches.

Flat lay of fresh green Brussels sprouts halved to show their tight leafy layers, bright yellow lemon slices with textured skin and vibrant zest curls, small piles of finely grated white Parmesan cheese, scattered fresh thyme sprigs with tiny green leaves, fresh flat-leaf parsley bunch with crisp bright leaves, and a few red chili flakes adding a pop of deep red color, all naturally arranged with soft shadows to highlight their textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Lemon Parmesan Roasted Brussels Sprouts, crispy Brussels sprouts with lemon and Parmesan, easy Brussels sprouts side dish, healthy roasted Brussels sprouts, flavorful Brussels sprouts recipe

Brussels sprouts: Pick firm, bright green ones with tight leaves for the best texture and flavor.
Extra-virgin olive oil: I like a good quality one here—it helps the edges caramelize beautifully without burning.
Sea salt and freshly ground black pepper: Seasoning is key; these simple touches bring out the natural sweetness.
Fresh lemon juice and zest: Adds that fresh citrusy punch that makes the recipe pop—don’t skimp on the zest!
Parmesan cheese: Use freshly grated for the best melt and savory depth; shaved cheese works nicely for garnish.
Fresh thyme leaves: This herb complements the lemon and Parmesan beautifully with an earthy aroma.
Fresh parsley: I sprinkle it last for a fresh, green finish and a little color contrast.
Red pepper flakes (optional): Just a pinch to add a subtle heat—feel free to leave it out if you prefer mild.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Lemon Parmesan Roasted Brussels Sprouts Recipe, and you should too! It’s so easy to tweak to your taste or whatever you have on hand.

Adding nuts: I sometimes toss in toasted pine nuts or walnuts for an extra crunch that contrasts nicely with the soft sprouts.
Spicy twist: For those who like a bit more heat, swap out red pepper flakes for cayenne or drizzle a spicy sriracha glaze after roasting.
Vegetarian version: Simply omit the Parmesan or use a vegetarian-friendly hard cheese alternative to keep it delicious.
Seasonal herbs: Rosemary and sage work great, especially in fall and winter if you want to switch up the thyme.

How to Make Lemon Parmesan Roasted Brussels Sprouts Recipe

Step 1: Prepare and Season Your Brussels Sprouts

Start by preheating your oven to a steamy 425°F — this high heat is the secret to crispy, caramelized edges without sogginess. While it warms up, trim the stems off your Brussels sprouts and slice them in half lengthwise so they cook evenly. Toss them with a generous drizzle of olive oil, a good pinch of sea salt, and freshly ground black pepper. Spread them out in a single layer on a parchment-lined baking sheet to avoid overcrowding, which helps them roast properly instead of steaming.

Step 2: Roast to Golden Perfection

Roast for about 20 to 30 minutes, but keep an eye on them after 20—smaller sprouts will cook faster. The goal: tender insides and those gorgeous golden, slightly charred edges. I usually flip them halfway through to get even browning. You’ll know they’re done when you can easily pierce them with a fork and smell that nutty roasted aroma filling your kitchen.

Step 3: Toss with Lemon, Parmesan, and Thyme

Once out of the oven, immediately toss the hot sprouts with fresh lemon juice, lemon zest, the grated Parmesan, and the thyme leaves. This combo wakes up the roasted sprouts, lending a fresh, bright, and cheesy complexity. I like to add the fresh parsley last and sprinkle a pinch of red pepper flakes for a subtle kick.

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Pro Tips for Making Lemon Parmesan Roasted Brussels Sprouts Recipe

Don’t Skip Parchment Paper: It makes cleanup a breeze and prevents sticking, which helps keep those crispy edges intact.
Use Fresh Parmesan: Pre-grated often has additives; fresh cheese melts better and adds a more pronounced flavor.
Keep Them Spread Out: Overcrowding leads to steaming rather than roasting, so make sure your baking sheet isn’t too packed.
Add Lemon at the End: Adding lemon juice and zest after roasting preserves the brightness instead of cooking it off.

How to Serve Lemon Parmesan Roasted Brussels Sprouts Recipe

Lemon Parmesan Roasted Brussels Sprouts Recipe - Serving

Garnishes

I always finish my Lemon Parmesan Roasted Brussels Sprouts with a few fresh parsley leaves—the color just pops on the plate and adds a fresh, herbal note. Sometimes I add a few extra Parmesan shavings on top too because, well, cheese makes everything better. And that pinch of red pepper flakes really brings a subtle warmth that surprises and delights.

Side Dishes

This recipe pairs beautifully with roasted chicken, grilled fish, or even a hearty grain bowl to add some green to your meal. I’ve served these sprouts alongside creamy mashed potatoes and my family always tips their plates for seconds. They also complement pasta dishes wonderfully, especially creamy or tomato-based sauces.

Creative Ways to Present

For dinner parties, I like to arrange the sprouts on a long platter with scattered lemon slices and a light drizzle of extra Parmesan right before serving. Garnishing with edible flowers or microgreens can elevate the dish visually if you want to impress guests. I even once tossed them into a warm farro salad for a unique, festive centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers are surprisingly tasty the next day! I store them in an airtight container in the fridge, and they keep well for up to 3 days. Honestly, I often find they taste better after the flavors have melded overnight.

Freezing

I haven’t had much luck freezing these sprouts as the texture tends to get mushy after thawing. I recommend enjoying them fresh or storing in the fridge for best results.

Reheating

To reheat, I pop leftovers in a 375°F oven for about 8 to 10 minutes to re-crisp the edges. Avoid microwaving if you can—it makes the sprouts limp and less flavorful.

FAQs

Can I use frozen Brussels sprouts for this recipe?

You can, but fresh Brussels sprouts roast much better, developing a crisp exterior. Frozen sprouts tend to release more moisture when cooking, which can make them soggy rather than crispy. If using frozen, pat them dry thoroughly and consider roasting a little longer.
What makes the lemon and Parmesan combination work so well?

The bright acidity of lemon cuts through the earthy bitterness of Brussels sprouts, while the salty, umami-rich Parmesan adds depth and a savory balance. Together, they create a vibrant, well-rounded flavor profile.
Should I use grated or shaved Parmesan?

Both are great! Grated Parmesan melts into the warm sprouts for integrated flavor, while shaved adds a lovely texture and visual appeal when sprinkled right before serving.
How can I make this recipe vegan?

Simply leave out the Parmesan or substitute with a vegan cheese or nutritional yeast to maintain that cheesy flavor without dairy.

Final Thoughts

This Lemon Parmesan Roasted Brussels Sprouts Recipe has truly become one of my favorite go-to sides because it’s simple, flavorful, and reliably delicious every time I make it. I love sharing it with friends who always ask for the recipe afterward. It’s one of those dishes that feels fancy but comes together with minimal fuss. So go ahead, give it a try in your kitchen—you’ll be surprised how this humble vegetable becomes the star of your plate!