Lemon Parmesan Roasted Brussels Sprouts

A serious issue is unfolding right before my your eyes. One that involves roasting.

I. can’t. stop.

Just like when I see fresh fruit and my mind immediately wanders through all the possible desserts I can bake the same thing is happening every time I see a vegetable.

All I want to do is smother it in oil and seasonings and roast it into golden brown submission.

The object of my affections obsession this time around is the humble brussels sprout.

One of the most hated vegetables ever. They showed up on my dinner table a lot when I was growing up and I adamantly refused to eat them.

It’s only been a few years since I allowed one to cross my lips and I think they’re starting to grow on me. I can’t resist when they show up in my market looking all fresh and gorgeous for a mere 99 cents a pound.

I coated the little lettuce heads with the bright flavor of lemon, mustard and parmesan, wonderful complements to their unique flavor. You can toss a clove or two of minced garlic into the mix too.

How long to roast them is a matter of preference. I like mine well done with a little char.

Lemon Parmesan Roasted Brussels Sprouts

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemon Parmesan Roasted Brussels Sprouts

Roasted brussels sprouts with the bright flavor of lemon and parmesan.


1 pound fresh brussels sprouts, cut in half
1 generous tablespoon extra-virgin olive oil, plus more for greasing pan
2 teaspoons dijon mustard
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
sea salt and fresh black pepper


  1. Preheat oven to 400 degrees F. Grease a medium sized baking sheet lightly with oil.
  2. Add the brussels sprouts to a large mixing bowl. In a separate small bowl whisk together the oil, mustard, lemon zest and juice and 1 tablespoon of the parmesan. Pour over brussels sprouts and toss well.
  3. Spread out on baking sheet so they aren't crowded and sprinkle with sea salt and black pepper.
  4. Bake 20-30 minutes until golden brown and tender. Sprinkle remaining tablespoon of parmesan over top before serving.


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  1. says

    I don’t see this as a problem at all. Roast away! Love brussels sprouts and love the flavors you paired them with.

  2. says

    Brussels sprouts are one of those vegetables that I can eat but only in small amounts. I might have to try them this way

  3. says

    My life motto is “when all else fails, roast”. For real. It turns all veggies into caramelly deliciousness, but ESPECIALLY the brussels sprout! The lemon parm flavor sounds perfect for them!

  4. says

    I’m obsessed with roasting vegetables and these brussels sprouts look so perfectly roasted! Nice and crispy and flavorful :)

  5. claudia @whats cookin italian cuisine says

    Happy Easter this is awesome love brussels great flavors and wonderful side dish!

  6. says

    There really isn’t anything like a roasted vegetable — so sweet and crisp. That dry heat transforms just about any one of them into something entirely new. Enjoy… you’ll quit roasting sometime this summer when it gets too hot in the kitchen. :) And then you can take your obsession out to the grill!

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