If you’re looking for a side dish that’s bursting with flavor, easy to make, and sure to impress, you have to try my Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe. I absolutely love how this dish transforms humble Brussels sprouts into something bright, crispy, and irresistibly savory. Whether you’re cooking for a family dinner or a special occasion, these sprouts will steal the show every time!
Why You’ll Love This Recipe
- Flavor-packed combination: The zesty lemon, nutty Parmesan, and fragrant thyme brighten the natural earthiness of Brussels sprouts.
- Easy and fuss-free: Minimal ingredients and simple roasting process make it perfect for weeknights or holidays.
- Crispy edges you’ll crave: Roasting brings out a tender inside with golden, caramelized edges for a wonderful texture contrast.
- Versatile and customizable: You can tweak the seasoning or add extras to fit your taste and occasion perfectly.
Ingredients You’ll Need
The ingredients here are simple, but each plays a crucial role to make this dish sing. Fresh Brussels sprouts are the star, while lemon, Parmesan, and thyme add layers of brightness and earthiness. I always recommend fresh herbs and freshly grated Parmesan for the best results.
- Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves—avoid any that feel soft or have yellowing leaves.
- Extra-virgin olive oil: Use good quality for that rich flavor and proper roasting.
- Sea salt and freshly ground black pepper: Freshly ground pepper really makes a noticeable difference in flavor.
- Fresh lemon juice and zest: Adds that vibrant tang and freshness—zesting before juicing is key for extra lemon aroma.
- Grated Parmesan cheese: Freshly grated Parmesan melts beautifully and adds a nutty, savory punch.
- Fresh thyme leaves: Thyme’s subtle earthiness pairs perfectly with the lemon and cheese.
- Fresh parsley leaves: Adds color and a touch of herbaceous brightness as garnish.
- Pinch of red pepper flakes: Optional, for a subtle kick that balances the richness.
Variations
I love playing around with this Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe depending on what I have on hand or the vibe I want. You can make it your own easily.
- Adding toasted nuts: I often sprinkle toasted pine nuts or chopped walnuts on top for a lovely crunch and extra depth.
- Swapping herbs: Sometimes I swap the thyme for rosemary or sage when I want a more robust flavor profile.
- Vegan version: Simply omit the Parmesan or use a nut-based vegan cheese alternative, you won’t miss it!
- Spicy twist: If you love a little heat, add more red pepper flakes or a dash of smoked paprika for warmth.
How to Make Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe
Step 1: Prep and Roast Your Brussels Sprouts
First things first, preheat your oven to 425°F (220°C). While it’s warming up, trim the Brussels sprouts by cutting off the stem ends and removing any wilted outer leaves. Then slice each sprout in half — this helps them roast evenly and get those beautiful golden edges. Toss the sprouts with a generous drizzle of extra-virgin olive oil, sea salt, and freshly cracked black pepper. Spread them out in a single layer on a parchment-lined baking sheet; crowded sprouts will steam instead of roast, which you want to avoid.
Pop them in the oven and roast for 20 to 30 minutes, stirring halfway through. You’re aiming for tender insides with caramelized, crispy edges. Smaller sprouts cook faster, so keep an eye after 20 minutes to avoid burning.
Step 2: Toss with Lemon, Parmesan, and Thyme
Once the Brussels sprouts are beautifully roasted, transfer them to a large bowl. Immediately add the fresh lemon juice, lemon zest, grated Parmesan cheese, and fresh thyme leaves. Toss everything gently but thoroughly so every bite is coated with that bright, cheesy, herbaceous goodness. This step is key — the warm sprouts help the cheese melt slightly, which elevates the texture and flavor.
Step 3: Garnish and Serve
To finish, sprinkle fresh parsley leaves and a pinch of red pepper flakes over the top for a pop of color and subtle heat. Serve these while they’re warm; they make a fantastic side to everything from weeknight chicken to holiday feasts.
Pro Tips for Making Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe
- Dry Your Brussels Sprouts Thoroughly: After washing, pat them completely dry to get that crispy roast; moisture leads to steaming instead of browning.
- Don’t Overcrowd the Pan: Give them space on the baking sheet so they roast evenly and crisp up beautifully.
- Use Fresh Lemon Zest and Juice: I learned that zesting before juicing captures all the flavors separately for a fresher taste.
- Add Parmesan Off the Heat: Mixing cheese while sprouts are hot helps it melt just right without making a soggy mess.
How to Serve Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe
Garnishes
I love topping these sprouts with a handful of bright, fresh parsley and a sprinkle of red pepper flakes—the parsley adds a fresh bite while the flakes bring just enough heat to balance the richness. Sometimes, a little extra Parmesan on top doesn’t hurt either!
Side Dishes
This recipe pairs beautifully with roasted chicken or pork, creamy mashed potatoes, or even a simple grain like quinoa or farro. My family goes crazy for this alongside garlic butter mashed potatoes—the bright lemon cuts through the richness perfectly.
Creative Ways to Present
For a special occasion, I sometimes serve these sprouts on a platter garnished with extra lemon wedges and chopped toasted nuts. It makes for a colorful, inviting dish that guests always compliment. You could even toss them into a warm salad or serve alongside a charcuterie board for something different.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 3 days. They keep well but will lose some of their crispness, so I always reheat them carefully to bring back that texture.
Freezing
Freezing roasted Brussels sprouts isn’t my favorite because they can get mushy afterwards, but if you do freeze them, flash freeze first on a tray, then transfer to a zipper bag to prevent clumping. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer popping the sprouts under the broiler or in a hot skillet for a few minutes to crisp them back up. Microwaving tends to make them soggy, which you definitely want to avoid with this dish.
FAQs
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Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best texture and flavor, you can use frozen if needed. Just thaw and pat them dry first to remove excess moisture, then roast as usual—expect they might be softer with less crispness.
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How do I know when the Brussels sprouts are done roasting?
They’re ready when the edges are golden brown and crispy, and the inside is tender when pierced with a fork. Roasting time varies based on size, but usually 20-30 minutes at 425°F works well.
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Can I prepare this recipe ahead for a party?
Yes! You can prep and roast the Brussels sprouts a few hours ahead, then gently reheat before serving. Adding lemon, Parmesan, and thyme right before serving keeps everything fresh and flavorful.
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What can I substitute if I don’t have thyme?
Rosemary or sage are good alternatives that bring their own aromatic qualities. Just use fresh herbs for the best taste, and add them towards the end so they don’t overpower the sprouts.
Final Thoughts
I can honestly say once you try this Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe, it might become your go-to side dish too. The perfect balance of crisp, tangy, cheesy, and herbaceous flavors makes it far more exciting than your usual veggie side. I love how quick and straightforward it is but yields impressive results that everyone notices. Give it a try the next time you want to wow your family or guests—you’ll be so glad you did!
Print
Roasted Brussels Sprouts with Lemon, Parmesan, and Thyme Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This easy and delicious recipe for roasted Brussels sprouts delivers tender, golden-brown veggies with a bright finish of lemon, Parmesan, and fresh herbs. Perfect as a flavorful holiday side dish or a simple weeknight vegetable, these roasted Brussels sprouts are seasoned with olive oil, sea salt, black pepper, and finished with fresh lemon juice, zest, Parmesan cheese, thyme, parsley, and a pinch of red pepper flakes for a subtle kick.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
Seasonings & Garnishes
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- Fresh parsley leaves, for garnish
- Pinch of red pepper flakes
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare the Brussels sprouts. Trim the ends of the Brussels sprouts and slice them in half lengthwise to ensure even cooking and browning.
- Toss with olive oil and seasonings. Place the halved Brussels sprouts in a bowl, drizzle generously with extra-virgin olive oil, and sprinkle with sea salt and freshly ground black pepper. Toss to coat each sprout evenly.
- Arrange on baking sheet. Spread the Brussels sprouts out in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal roasting and caramelization.
- Roast the Brussels sprouts. Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, giving them a stir or shake halfway through to promote even browning. Roast until the sprouts are tender and golden brown around the edges.
- Toss with lemon, Parmesan, and herbs. Once roasted, transfer the Brussels sprouts to a large bowl. Add the fresh lemon juice, lemon zest, grated Parmesan cheese, and fresh thyme leaves. Toss gently to combine flavors.
- Garnish and serve. Transfer the dressed Brussels sprouts to a serving dish. Garnish with fresh parsley leaves and a pinch of red pepper flakes to add color and a subtle spicy note. Serve warm as a delicious side dish.
Notes
- Learn how to cook Brussels sprouts with this easy recipe—perfect for any occasion.
- Roasting at a high temperature brings out natural sweetness and crispiness.
- Adjust lemon juice and spices to your taste preference for brightness and heat.
- Leftovers can be refrigerated and reheated; they make a great addition to salads or grain bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
