Herb Lemon Brussels Sprouts (Printable)

Tender Brussels sprouts enhanced with fresh herbs, lemon, and crunchy toasted almonds.

# Ingredient list:

→ Vegetables

01 - 1 pound 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 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 - While sprouts roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, 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 Suggestions:

01 -
  • The crispy edges and tender insides make you forget you're eating something healthy in the best way possible.
  • It comes together in under 40 minutes, which means you can have a restaurant-quality side dish on a weeknight without stress.
  • The combination of lemon, almonds, and fresh herbs somehow makes Brussels sprouts taste nothing like what you remember hating as a kid.
02 -
  • Don't crowd the pan—if your baking sheet feels packed, split them between two sheets, because overcrowding creates steam instead of that prized crispy exterior.
  • Lemon juice added at the end makes a huge difference; add it too early and it cooks off, leaving you wondering where the brightness went.
03 -
  • Toast your almonds while the sprouts are cooking so you're not juggling multiple things at the end—it's a minor move that saves stress.
  • Lemon zest before roasting, lemon juice after—this two-step approach creates complexity that single-step lemon seasoning never achieves.
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