Herb Lemon Brussels Sprouts (Printable)

Tender Brussels sprouts tossed with herbs, lemon, and toasted almonds, roasted for a bright side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Herbs & Flavorings

02 - 2 tablespoons fresh parsley, finely chopped
03 - 1 tablespoon fresh thyme leaves
04 - Zest of 1 lemon
05 - 2 tablespoons lemon juice

→ Nuts

06 - 1/3 cup sliced almonds

→ Seasonings

07 - 2 tablespoons extra-virgin olive oil
08 - 3/4 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread the sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, stirring halfway through, until golden and crisp-tender.
05 - Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden. Remove from heat and set aside.
06 - Transfer the roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert Advice:

01 -
  • Brussels sprouts transform into something crispy and addictive when you roast them cut-side down and don't fuss with them too much.
  • The combination of bright lemon and fresh herbs makes this feel fancy enough for guests but casual enough for a Wednesday night.
02 -
  • The cut-side-down placement is everything; if you stir them too early or too often, they steam instead of caramelize, and you lose that crucial crispiness.
  • Toast your almonds separately in a pan rather than on the baking sheet with the sprouts—they'll stay crunchy instead of absorbing moisture from the roasting vegetables.
03 -
  • Use a zester to get just the colored part of the lemon peel, not the bitter white pith underneath—it changes everything.
  • If your almonds are already sliced, inspect them for any that look dark or off; one rancid nut will ruin the whole batch.
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