Herb Lemon Brussels Sprouts (Printable version)

Tender Brussels sprouts enhanced with lemon, herbs, and crunchy toasted almonds for a vibrant side.

# Needed ingredients:

→ 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 fresh 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 mixing bowl, toss Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread seasoned 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 sliced almonds in a dry skillet over medium heat for 2-3 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 fresh lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert advice:

01 -
  • Brussels sprouts transform into something crispy on the outside and tender inside when you stop babying them and let the heat do the work.
  • The combination of fresh herbs and bright lemon juice makes this feel like a restaurant side dish, but it takes barely 35 minutes total.
  • Toasted almonds add a satisfying crunch that keeps people coming back for more, even if they normally skip vegetables.
02 -
  • Don't flip the Brussels sprouts too early or too often, or they won't develop that crispy caramelized exterior that makes this dish special.
  • Toasting the almonds separately in a skillet is the trick that keeps them crunchy instead of soft and chewy by the time you serve dinner.
  • Adding the lemon juice at the very end preserves its brightness instead of cooking it away in the oven.
03 -
  • Buy Brussels sprouts that feel firm and heavy for their size, and trim them no more than an hour before cooking so they don't dry out.
  • Toast your almonds in the skillet while the oven is running, because toasted nuts taste exponentially better than raw ones and the effort takes three minutes tops.
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