Herb Lemon Brussels Sprouts (Printer View)

Crisp Brussels sprouts enhanced with herbs, lemon, and toasted almonds for a vibrant side dish.

# Components:

→ 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

# Method:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread coated 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 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 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 finally taste exciting instead of like an obligation on your plate.
  • Ready in 35 minutes flat, making it perfect for weeknight dinners when you want something that feels special.
  • The toasted almonds add a textural surprise that keeps people reaching for seconds.
02 -
  • Cut-side down is non-negotiable if you want crispy caramelization; flipping them too early or cooking cut-side up means you'll get soft sprouts instead of that crucial crunch.
  • Lemon juice goes on at the end, not at the beginning, because heat will dull its brightness and you want that fresh zing to taste alive on your tongue.
03 -
  • Toast your almonds in a separate skillet instead of mixing them in during roasting, since they cook much faster than Brussels sprouts and would burn if exposed to the full roasting time.
  • Save a tiny pinch of zest to sprinkle on top right before serving for a visual pop and an extra brightness that makes people notice the lemon without it tasting overwhelming.
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