I’ll admit it — for most of my life, I couldn’t stand Brussels sprouts. Then suddenly, this humble little veggie stepped out of its retro reputation and into the culinary spotlight. Before long, it was popping up on restaurant menus everywhere, transformed into crispy, caramelized side dishes and appetizers that people couldn’t get enough of.
My turning point came at a Thanksgiving dinner years ago, when my husband’s aunt served a dish called “Brussels Sprout Casserole for People Who Don’t Like Brussels Sprouts.” Skeptical but curious, I took a bite, and to my surprise, it was delicious! From that moment, I was officially converted, much to my husband’s delight (he’s always been a fan).
Through a bit of experimenting in my own kitchen, I discovered that I love Brussels sprouts best when they’re simply roasted with a touch of olive oil, salt, and pepper, sometimes finished with a drizzle of balsamic vinegar. Roasting gives them crispy, golden edges and a rich, nutty flavor that’s irresistible.
This Lemony Brussels Sprouts recipe builds on that same simplicity, with a bright twist: a hint of lemon that makes the sprouts fresh, zesty, and perfect alongside chicken, beef, or fish. It’s a quick, elegant side that might just win over even the most reluctant Brussels sprout skeptic.
Ingredients
1 bag Brussels sprouts, stems removed and cut in half
Lemon-infused olive oil
Salt and pepper to taste
Instructions
Preheat the oven to 450 degrees. Place the Brussels sprouts on a baking sheet. Generously drizzle the lemon-infused olive oil all over the Brussels sprouts. Salt and pepper to taste.
If you don’t have lemon-infused olive oil available to you, drizzle the sprouts with regular extra virgin olive oil and squeeze the juice of 2 lemons over the top of the sprouts and toss together with salt and pepper.
For more lemon flavor, add some lemon zest. Toss to coat the Brussels sprouts. Add more oil and seasoning if desired.
Roast in the oven for about 20-25 minutes until the leaves of the Brussels sprouts begin to char.
That’s it! The lemon-infused olive oil makes a huge difference. It’s a game-changer for sure! You will never look at Brussels sprouts the same way again after this one simple change of ingredients.
If you like this recipe, you may also like the following recipes:
Roasted Brussels Sprouts with Ranch Dressing
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