Roasted Brussel Sprouts Recipe with Garlic and Lemon
Aug 10, 2019, Updated Jan 17, 2024
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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 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!
Table of Contents
- Why this recipe works
- How to pick good brussel sprouts
- How to make crispy roasted brussel sprouts
- Variations
- Tips to make the best crispy roasted brussel sprouts
- Serving suggestions
- Can I make roasted brussel sprouts in advance?
- Storage and reheating
- Frequently asked questions
- More side dish ideas
- Roasted Brussel Sprouts Recipe with Garlic and Lemon
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
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Trim the brussel sprouts if necessary and slice them in half. Toss them with the lemon juice, olive oil, garlic, coriander, salt and pepper.
- 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.
- 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
If they are small, you don’t need to trim them and simply leave them whole. However, if they are large, cut the stem end and halve them to make sure they cook completely. It’s okay if some leaves loosen and fall.
Roasting them at 400°F, it usually takes about 20 minutes to roast brussel sprouts. However, after 20 minutes, check the biggest piece to make sure it’s crispy on the outside and tender on the inside.
Yes, and if using frozen brussel sprouts, thaw them and pat dry them completely. Then roast them for about 35 minutes instead of 20 minutes.
The main reason they’re not crispy is the low heat. Roast the brussel sprouts at 400 or 425 degrees F to get them crispy.
There is no need to boil brussel sprouts before roasting them, especially if they’re halved. They usually are tender on the inside within 20 minutes of roasting.
More side dish ideas
Vegetarian
The Best Middle Eastern Eggplant Recipe
Side dishes
Roasted Acorn Squash
Mediterranean recipes
The Best Greek Potatoes [Video]
Mediterranean recipes
Mediterranean Oven Roasted Vegetables
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Roasted Brussel Sprouts Recipe with Garlic and Lemon
Ingredients
- 1 lb brussel sprouts , See notes
- 3 tbsp olive oil , extra virgin
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 6 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp coriander
Yogurt tahini sauce
- 1/2 cup plain yogurt
- 2 tbsp tahini
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Prepare the brussel sprouts by trimming (if needed) and cutting them in half. Place them in a bowl and add in the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper and coriander. Stir well to combine. Make sure every brussel sprout is coated with olive oil.
- Arrange the brussel sprouts on the baking sheet, cut side down. This will make the roasted brussel sprouts crispier.
- Roast in the oven for 20 to 25 minutes, flipping once. The brussel sprouts are ready once they're crispy and golden brown on the outside and tender on the inside.
- Serve warm with the yogurt tahini sauce.
Yogurt tahini sauce
- In a small bowl mix together the yogurt, tahini, salt, lemon juice and water. Add more water if you would like the sauce to be thinner.
Notes
- Make sure the oven temperature is high. The high temperature makes the brussel sprouts super crispy edges.
- Can I use frozen brussel sprouts? You can. If using frozen brussel sprouts, thaw them and pat dry them completely. Then roast them for about 35 minutes instead of 20 minutes.
- You can serve these with the yogurt tahini sauce mentioned in the recipe or balsamic glaze, toum (Lebanese garlic sauce) or tzatziki.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat them in the oven at 280 degrees F for 15 minutes or in a pan over medium high heat for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love brussels sprouts when they’re done right and these ones look like they’re REALLY done right! I love how they’re a little bit crispy and have lots of garlic and lemon flavor!
The Brussels sprouts as is are already delicious. With the yogurt sauce, they taste even better. Thanks for sharing. 🙂
You’re welcome! Enjoy!
Made this last night and it was amazing! Thanks for much for the recipe!
Glad you enjoyed it!
I love Brussels sprouts in any shape and form, but garlic definitely makes them even better! YUM!
Same! Garlic adds a lot of flavor!
These look amazing! I’m pretty sure I could even get my kiddos to down these!