This roasted brussel sprouts recipe is easy and ready in 20 minutes. They’re crispy and seasoned with lemon and garlic, making a delicious side dish that everyone loves.

 

Roasting vegetables is a great way to increase your veggie intake. We love our Mediterranean roasted vegetables as well as roasted artichoke, ridiculously good roasted radishes, spiced roasted sweet potatoes, roasted delicata squash, and roasted butternut squash with honey and lemon. This recipe for roasted brussel sprouts is a favorite of our family that we enjoy with many dishes, it’s easy and so flavorful, even vegetable skeptics love it!

Why this recipe works

• Texture: Many are not fans of brussel sprouts because they grew up having it boiled and with butter. Well, we don’t do boring vegetables here! The brussel sprouts are roasted to perfection which means they are crispy on the outside and pleasantly tender on the inside.
• Flavors: Seasoned with garlic, lemon and coriander, these veggies are anything but plain. Finish with a squeeze of lemon for some bright flavors.
• Easy: Like many of our other side dishes, this is an easy recipe to follow to make a delicious side dish that you can enjoy any day of the week.

How to pick good brussel sprouts

Brussel sprouts grow on a long thick stalk and you can usually find them still attached to the stalk at the farmers market or some supermarkets. especially in fall. However, they are usually sold in packages or piled up in a bin in the refrigerated vegetable section.

To find the best brussel sprouts, you should look for ones that are light green and small with no yellowing or brown spots. Make sure the ones you get are not too small otherwise it would be hard to cut them. You can use them to also make my delicious Mediterranean shaved brussels sprout salad.

How to make crispy roasted brussel sprouts

1. Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
2. Trim the brussel sprouts if necessary and slice them in half. Toss them with the lemon juice, olive oil, garlic, coriander, salt and pepper.
3. Arrange the brussel sprouts on the baking sheet cut side down and roast in the oven for 20 to 25 minutes, flipping them half way through using a spatula.
4. Serve warm alongside your favorite main dish.  

Variations

There are a few ways to jazz up this roasted brussel sprouts recipe. Here are some suggestions:

• Add 1/2 cup grated parmesan to the brussel sprouts before roasting them.
• Use spices such as paprika, cumin, curry powder, red pepper flakes or garlic powder for more flavor.
• Top roasted brussel sprouts with fresh herbs such as basil, parsley, green onions or cilantro.

Tips to make the best crispy roasted brussel sprouts

• Oven heat: Hot oven means crispy vegetables. You can roast brussel sprouts at 400 o 425 degrees F. This would ensure that they get super crispy.
• Don’t over crowd: Make sure that there’s some space between the brussel sprouts to avoid steaming.
• Serve immediately: These are best fresh right out of the oven when they’re warm and super crispy.

Serving suggestions

These roasted brussel sprouts are best when they’re dipped in a sauce. I have added a yogurt tahini sauce and some of our other favorites are tahini sauce, tzatziki sauce, toum (Lebanese garlic sauce) or even whipped feta. I also love drizzling some balsamic glaze on them for a hint of sweetness.

Roasted brussel sprouts make a great side for many dishes. We usually serve them with grilled chicken wings, garlic lemon shrimp and Mediterranean chicken. It would also go well with festive dishes such as roasted turkey, glazed cornish hens or braised lamb shanks.

Can I make roasted brussel sprouts in advance?

It’s best to have these easy roasted brussel sprouts fresh and right out of the oven when they’re warm and crispy. So I don’t suggest you make them ahead of time if you want them crispy. If the crispiness doesn’t matter to you, you can make a big batch and add them in your salads, rice dishes or with your morning eggs. 

Storage and reheating

It’s best to enjoy roasted brussel sprouts fresh. However, if you have leftovers, store them in an airtight container and refrigerate for up to 4 days. To reheat, you can use the oven or the stove top:

• Oven: Preheat the oven to 280°F and place a baking sheet in the oven. Once the oven is hot, place the roasted brussel sprouts on the baking sheet (careful, it’s hot) and heat in the oven for 15 to 20 minutes. 
• Pan: Pan roasted brussel sprouts are so tasty. All you need to do is to heat one teaspoon olive oil in a skillet over medium high heat. Once the skillet is warm, heat the brussel sprouts in the pan for a few minutes until they’re warm and crispy. 

Can I freeze leftover roasted brussel sprouts? I don’t recommend doing so because they will end up being a bit soggy. However, to avoid food waste, you can freeze them in freezer bags and reheat the in the oven when ready to serve.

Frequently asked questions

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