Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Parmesan Roasted Brussels Sprouts with Thyme and Red Pepper Flakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 199 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

Description

This Roasted Brussels Sprouts recipe offers a simple yet flavorful side dish featuring tender, caramelized Brussels sprouts enhanced with fresh lemon, Parmesan, and herbs. Perfectly roasted until golden brown and seasoned with a hint of spice, it makes a delicious and nutritious addition to any meal.

Ingredients

Vegetables

  • 1 pound Brussels sprouts, trimmed and halved

Seasonings and Garnishes

  • Extra-virgin olive oil, for drizzling
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • Fresh parsley leaves, for garnish
  • Pinch of red pepper flakes

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Brussels Sprouts: Slice the trimmed Brussels sprouts in half lengthwise to ensure even roasting and expose maximum surface area for caramelization.
  3. Toss with Oil and Seasoning: Place the halved Brussels sprouts in a bowl, drizzle generously with extra-virgin olive oil, and season with sea salt and freshly ground black pepper. Toss thoroughly to coat each piece evenly.
  4. Roast: Spread the Brussels sprouts flat on the prepared baking sheet in a single layer to promote even cooking. Roast in the preheated oven for 20 to 30 minutes, stirring or shaking the pan halfway through, until the sprouts are tender and golden brown on the edges. The cooking time may vary based on the size of the sprouts.
  5. Add Finishing Touches: Once roasted, transfer the Brussels sprouts to a serving bowl. Toss them with fresh lemon juice, lemon zest, grated Parmesan cheese, and fresh thyme leaves for a burst of fresh, tangy, and savory flavors.
  6. Garnish and Serve: Garnish with fresh parsley leaves and a pinch of red pepper flakes to add color and a subtle kick of heat. Serve warm as a flavorful side dish.

Notes

  • For extra crispiness, do not overcrowd the baking sheet; use two pans if necessary.
  • You can substitute Parmesan cheese with a vegan alternative for a dairy-free version.
  • If you prefer milder spice, omit the red pepper flakes.
  • Leftovers can be reheated in the oven to maintain crispiness.
  • Make sure to trim excess stem ends and remove any yellow or damaged leaves from the Brussels sprouts before cooking.

Find it online: https://slsrecipes.com/lemon-parmesan-roasted-brussels-sprouts-with-thyme-and-red-pepper-flakes-recipe/