Crispy Lemon Roasted Brussels Sprouts


These roasted brussels sprouts are the perfect holiday side dish recipe – simply seasoned with salt, pepper, lemon juice and olive oil, then slow-roasted in a very hot oven until nice and crispy.

These roasted brussels sprouts are the perfect holiday side dish recipe - simply seasoned with salt, pepper, lemon juice and olive oil, then slow-roasted in a very hot oven until nice and crispy.

I have a great Thanksgiving side dish for you today!  I’m back from vacation and finally getting into the swing of things again.  I had a great time and awesome weather, but glad to be home.  Being gone for TWO weeks really can throw a person off!  I want to send out a special thanks to my guest posters for holding down the fort while I was gone 🙂  I came back to a frigid winter wonderland, but can’t say I wasn’t a little excited to see the snow on the ground.

You probably think someone hijacked my blog right now after seeing the title of this post.  Nope – it’s really me, believe it or not!  And sadly, this might actually be the first green vegetable to ever make an appearance on Wishes and Dishes.  I’m telling you, my taste buds are that of a 5-year-old kid.  Even 5-year-olds probably eat more vegetables – without complaining – than I do 😉

These babies pack tons of flavor and not tons of calories and they have officially converted me to brussels sprouts…and it just might do the same for you. I could never stand the taste or smell of brussels growing up, but this recipe is so good, who would have guessed?!  Roasting veggies is definitely the way to go.  This is the ONLY way I will eat my green vegetables from now on – nice and brown and crispy!  Once they are done, you can add more lemon juice if you think they need it after tasting.  Season them with a few pinches of salt and pepper to your taste and serve right away because they are best warm!

These roasted brussels sprouts are the perfect holiday side dish recipe - simply seasoned with salt, pepper, lemon juice and olive oil, then slow-roasted in a very hot oven until nice and crispy.)

Crispy Lemon Roasted Brussels Sprouts
Prep time: 
Cook time: 
Total time: 
These roasted brussels sprouts are the perfect holiday side dish - simply seasoned with salt, pepper, lemon juice and olive oil, then slow-roasted in a very hot oven until nice and crispy.
  • 2 lb Brussels Sprouts
  • 4 tbsp olive oil
  • 1 tsp salt
  • ¾ tsp ground black pepper
  • 1-2 lemons
  • more salt and pepper, as needed
  1. Preheat oven to 450 degrees F.
  2. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl.
  3. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
  4. Place the baking sheet into the oven and roast for 40 minutes.
  5. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning.
  6. Ten minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.
  7. Once the edges are crisp and brown, remove the baking sheet from the oven.
  8. Taste and adjust seasonings if needed. Serve immediately because they are best when hot!

 Recipe source:  adapted from

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

55 Responses to “Crispy Lemon Roasted Brussels Sprouts”

  1. November 26, 2013 at 2:24 AM #

    Welcome back, Ashley! Girl, I am just like you…love my veggies roasted. Although I adore Brussels different ways, roasting (or grilling) is what really had me loving asparagus. Love both with some lemon, too. Thanks for sharing and best wishes for a meaningful and very happy Thanksgiving! xo

    • November 26, 2013 at 11:09 AM #

      Thanks for the welcome back! It’s good to be back. I will only eat asparagus grilled 🙂 Happy Thanksgiving to you, too!

  2. November 26, 2013 at 4:09 AM #

    You make these look and sound so tasty and I´m not even a fan of brussel spouts! lol! Glad you had a good holiday but it does feel nice to be home, doesn´t it 🙂 Have a great week!! Xx

    • November 26, 2013 at 11:08 AM #

      I’m VERY glad to be home – I guess I’m a bit of a homebody but I really missed my house and my bed 🙂

  3. Nancy A.
    November 26, 2013 at 5:48 AM #

    I love brussel sprouts and this looks like a delicious way to make them. What do you do with the lemon, eat it?

    • November 26, 2013 at 11:07 AM #

      I can’t remember what I did with it! This was a couple of months ago and my memory doesn’t go back that far 🙂 Of course, you can always use lemon juice out of a bottle, as well.

  4. November 26, 2013 at 6:19 AM #

    I’ve never been a fan of Brussel sprouts either until a few years ago when I made some for a class I was teaching at Williams Sonoma. We roasted them and I couldn’t believe how incredibly good they tasted. This year I’ve decided to make them. I looked everywhere for that recipe and didn’t find it but hopefully the one I found was close to it. Mine has a drizzle of balsamic reduction on it. I’m praying it turns out well since I won’t be testing it ahead of time.

    Your version sounds refreshing even for Brussel sprouts. I suppose back when we were growing up people boiled them. They smelled gassy and tasted awful. No wonder kids disliked them. Roasting transforms everything. Once I get past my recipe I will try yours. They sound tasty – even for a Brussel sprout.

    • November 26, 2013 at 11:06 AM #

      let me know how yours turn out! You’re right – boiled vegetables are NOT good 🙁

  5. November 26, 2013 at 8:58 AM #

    Brussels Sprouts are one of my favorite side dishes, or main dish when I’m feeling super hungry for them. Cant wait to try this recipe when ours are done growing in the garden!

    • November 26, 2013 at 11:06 AM #

      I am new to them, but loving it so far!

  6. Cindy Foy
    November 26, 2013 at 9:00 AM #

    Heard a great idea for Thanksgiving left-overs. Have guests bring a pie plate and a box of Pillsbury or Wegmans pre-made pie crusts. After dinner, guests interested in leftovers can build their very own turkey pot pie with everrything from the table. Freeze for future use or bake at 350 F for about 45 minutes (ready when the crust is pretty, golden brown). Serve with gravy and cranberry sauce. What an awesome idea!

    • November 26, 2013 at 11:05 AM #

      Cindy – that is the best idea EVER!! I love it! I never would have thought of that but what a fun way to use up leftovers…

  7. Melissa
    November 26, 2013 at 9:06 AM #

    I may need to try this. 😉

    • November 26, 2013 at 11:04 AM #

      I promise that they are good!

  8. November 26, 2013 at 9:43 AM #

    I’m so happy you’re back! It’s nice to read that you had a lovely time, Ashley!
    These brussels sprouts look lovely too! c:

    • November 26, 2013 at 11:04 AM #

      Thanks, Consuelo! It’s good to be back!

  9. November 26, 2013 at 12:54 PM #

    Ooh, I may try these as a Thanksgiving side!

    • November 26, 2013 at 1:35 PM #

      You’ll LOVE them!

  10. November 26, 2013 at 2:03 PM #

    I love brussel sprouts that are prepared like this recipe!

    • November 26, 2013 at 3:49 PM #

      It’s the way to go! 🙂

  11. November 26, 2013 at 2:20 PM #

    I never had brussel sprouts growing up, but you are absolutely right, they are the best when roasted. 🙂

    • November 26, 2013 at 3:48 PM #

      Definitely! Thanks, Claire!

  12. November 26, 2013 at 2:45 PM #

    I LOVE roasted brussels sprouts! Adding lemon is a great idea! Will definitely be trying this soon.

    • November 26, 2013 at 3:48 PM #

      Thanks, Bianca!!

  13. November 26, 2013 at 2:58 PM #

    Glad you’re back Ashley! I actually love brussels sprouts and roasting them really does wonders. I love how crispy these look!

    • November 26, 2013 at 3:48 PM #

      Thanks I’m so happy to finally be home! I missed home and my blog 🙂

  14. November 26, 2013 at 3:37 PM #

    Welcome back from vacation! Brussels sprouts are my favorite vegetable! I love them roasted like this and also shaved raw into a salad, just like cabbage.

    • November 26, 2013 at 3:47 PM #

      Thank you so much!!

  15. November 26, 2013 at 4:05 PM #

    I love brussel sprouts and this sounds like yummy recipe. Thanks for sharing!

    Happy Blogging!
    Happy Valley Chow

    • November 26, 2013 at 4:11 PM #

      Thanks, Eric!!

  16. November 26, 2013 at 4:08 PM #

    Being on vacation for that long can definitely throw you off. (We were in Hawaii for 2 weeks and coming back to a blizzard was a little hard to get used to…let alone the 4 hour time difference!)
    These brussels sprouts look really appetizing! Your pics rock! Pinning. (=

    • November 26, 2013 at 4:11 PM #

      Thanks, girl! Yeah at least I didn’t have to deal with a time difference 🙂

  17. November 26, 2013 at 11:45 PM #

    These look great!! I just made some Brussels sprouts (stove top) for the same purpose but I love the idea of roasting them too. I am always amazed at the flavor imparted by roasting (anything!) Thanks for this post and I hope you and your have a very nice Thanksgiving holiday! PS: Welcome back!

    • November 27, 2013 at 1:10 AM #

      Happy Thanksgiving to you, too!! Thanks for the nice comment! It’s good to be back – I hated being away from technology and my cozy house 😉

  18. November 27, 2013 at 11:46 AM #

    Ashely, I love Brussels sprouts! Don’t you just love roasting veggies, it really brings out their flavor. Yum, I can’t wait to try these 😀

    • November 27, 2013 at 1:20 PM #

      Yeah! I wish I knew about that “trick” a long time ago!

  19. November 27, 2013 at 1:05 PM #

    I love all veggies, but I am not a fan of brussels sprouts, however these look so nice and crispy and I love lemon!

    • November 27, 2013 at 1:20 PM #

      I normally hate brussels sprouts!

  20. November 27, 2013 at 3:03 PM #

    Welcome back! And what a nice healthy dish you’ve brought us. Perfect for Thanksgiving! Thanks for this.

  21. November 27, 2013 at 9:00 PM #

    I love brussel sprouts – they are such a delicious fall veggie. This version looks really good – roasted is the best 🙂

    • November 28, 2013 at 12:30 PM #

      Roasted definitely is the way to go!

  22. November 29, 2013 at 10:00 AM #

    I love how brown and crispy they look! I’ve only made brussel sprouts one time many years ago. Might be time to make them again! Glad you had a good time on your trip!

    • November 29, 2013 at 5:16 PM #

      Thanks, Christin!!

  23. November 30, 2013 at 12:26 PM #

    Love, love, LOVE brussels sprouts, and these sound especially good with the lemon twist! Glad you’re back and had a great trip!

    • November 30, 2013 at 2:34 PM #

      Thanks – it’s good to be back!

  24. December 1, 2013 at 7:23 AM #

    What an elegant,refined dish!
    A true pleasure for the eyes as well as for the taste buds .

  25. December 1, 2013 at 7:26 PM #

    I adore brussels sprouts any which way, and the lemon must make them pop! Great side dish!

    • December 1, 2013 at 10:33 PM #

      The lemon really does make all the difference!

  26. December 1, 2013 at 7:44 PM #

    Brussels sprouts make me insanely happy. 🙂 These look so good!

    • December 1, 2013 at 10:32 PM #

      Thanks, Kiersten!

  27. December 5, 2013 at 4:44 PM #

    I LOVE brussel sprouts but I’ve never made them with lemon before. Sounds good!


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