Best Ever Brussels Sprouts

Best Ever Brussels Sprouts

Emma J. Watling
Lightly caramelized and sweetened with lemon juice and olive oil, these are the easiest and most delicious way to prepare Brussels sprouts! A yummy, healthy side dish for even the pickiest veggie eater! This recipe is a great base for any roasted veggie–you can keep it simple or get creative!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 172 kcal


  • 1 pound fresh Brussels sprouts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice, fresh squeezed if possible = approx. 2 lemons
  • salt and pepper to taste


  • Wash sprouts and remove any browned pieces/spots.
  • In a measuring cup/small cup, stir together the oil and lemon juice along with salt and pepper to taste. Mix well and let stand while prepping the veggies.
  • Remove the ends from sprouts. Cut the sprouts in half, lengthwise. Preheat oven to 425° F.
  • Toss the sprouts in a bowl with the mixed vinaigrette, careful not to ruffle all of the ‘leaves’ loose. Let sit or chill for at least 10 minutes, stirring once, to let flavors blend.
  • Pour prepared Brussels sprouts onto baking sheet lined with aluminum foil and spread evenly to avoid crowding. Bake for 25-30 minutes, until beginning to brown on top and caramelize.


 To make ahead (recommended up to 2 days only): prep and toss sprouts with vinaigrette and cover. Refrigerate and stir at least once until needed. The flavors will be deeper with longer marinading.
 You can reduce the vinaigrette amount for smaller portions of sprouts–but always keep the 50/50 ration for oil to juice. Too much lemon juice over oil leaves them a little tart.
 This is a great base recipe for just about any roasted vegetable—there are so many ways to customize using this 50/50 balance of oil to juice.
 Want to add in some extra flavor? Try topping the sprouts with grated Parmesan during the last 5 minutes of roasting–or add cooked, chopped brown sugar bacon for a heartier side.
 If you have leftover ‘leaves’ from the sprouts–save them for salads or use in veggie stock or soups.
 Stray pieces of sprouts (leaves) on the roasting pan will cook faster and are likelier to burn–just keep an eye on them and remove if getting too done–or simply remove them and throw away before serving. They can be delicious–just not as pretty 🙂


Calories: 172kcal
Tried this recipe?Let us know how it was!
Washed, not quite ready
Cut and Prepped!
Fallen ‘leaves’–use them for something else or cook them carefully
Ready to roast!

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