![- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish Using fresh Brussels sprouts is key. Look for tight, green heads. Avoid any yellow or wilted leaves. Fresh garlic adds a punch to the dish. Choose firm cloves. For the olive oil, opt for extra virgin. It enhances flavor and gives a nice finish. If you prefer, you can swap out honey for maple syrup to keep it vegan. For dairy-free options, skip the Parmesan cheese. You can add nutritional yeast instead for a cheesy flavor without dairy. If Brussels sprouts are not your favorite, try using cauliflower or green beans. Both will roast beautifully with the same flavor blend. First, gather your ingredients. You need 1 pound of Brussels sprouts, olive oil, garlic, lemon zest, lemon juice, honey, salt, and pepper. If you want, you can add Parmesan cheese and parsley. Trim and halve the Brussels sprouts. This helps them cook evenly. Mince the garlic. Zest and juice the lemon. Mixing these ingredients will give your dish a bright flavor. Now, preheat your oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, honey, salt, and pepper. Make sure every piece gets coated. This makes them tasty! Spread the Brussels sprouts on a baking sheet. Keep them in a single layer. Roast them for about 20-25 minutes. Stir them halfway through cooking for even browning. If using cheese, add it in the last 5 minutes. This gives it a nice melt. When they look golden-brown, they are ready. Let the Brussels sprouts cool for a minute. Then, transfer them to a rustic bowl. For an extra touch, drizzle some lemon juice on top. You can also add lemon wedges on the side. Chopped parsley makes a nice garnish. This dish not only looks good but tastes amazing too. For the full recipe, check back for more details. To get that perfect crispness, start with dry Brussels sprouts. Moisture makes them soggy. After washing, pat them dry with a towel. Use enough olive oil for a nice coating. This helps to crisp them up in the oven. Spread the sprouts in a single layer on the baking sheet. This allows hot air to circulate around them. Stir halfway through roasting to ensure even browning. To boost flavor, add fresh herbs like thyme or rosemary. These herbs add a lovely aroma. You can also mix in red pepper flakes for a spicy kick. For a sweet twist, try adding a dash of balsamic vinegar. Another option is to sprinkle some nuts, like walnuts, right before serving. These little changes can make a big difference. One common mistake is overcrowding the baking sheet. This traps steam and makes the sprouts mushy. Make sure they have space to breathe. Another error is not using enough seasoning. Salt and pepper enhance all the flavors, so don’t skip them. Lastly, keep an eye on cooking time. Over-roasting can turn them too dark and bitter. Aim for golden-brown for the best taste. For the full recipe, check the [Full Recipe]. {{image_2}} You can make this dish even more colorful and tasty by adding other veggies. Carrots, bell peppers, and red onions work well. Just chop them into similar sizes as the Brussels sprouts. Mix them in with the sprouts. This gives you more flavors and textures. You can roast them all together. Enjoy the blend of tastes! While lemon and garlic shine in this recipe, you can get creative. Try adding herbs like thyme or rosemary for an earthy twist. A pinch of red pepper flakes adds some heat if you like spice. You can even use balsamic vinegar instead of lemon juice for a sweet tang. Each change can make a new favorite dish. If you want this dish to be vegan, skip the Parmesan cheese. You can use nutritional yeast instead for a cheesy flavor. It gives a nice umami taste without dairy. Also, ensure your honey is replaced with maple syrup or agave nectar for a fully vegan version. This way, everyone can enjoy the goodness of this dish. For the full recipe, check out the details above. To store leftover Lemon Garlic Roasted Brussels Sprouts, let them cool first. Place them in an airtight container. Keep the container in the fridge. They will stay fresh for about 3 to 5 days. If you want to keep them longer, consider freezing. When you are ready to eat leftovers, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them get crispy again. You can also use a microwave, but they may lose some crunch. To freeze Brussels sprouts, start by letting them cool completely. Place them in a freezer-safe bag or container. Squeeze out as much air as you can. They can last up to 3 months in the freezer. When ready to cook, thaw them overnight in the fridge. Then, reheat in the oven for best results. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts! I roast Brussels sprouts for about 20 to 25 minutes. This time works well at 400°F (200°C). The sprouts should be golden-brown and crispy. Stir them halfway through roasting. This helps them cook evenly. Yes, you can prepare this dish ahead of time. You can wash and cut the Brussels sprouts a day before. Mix them with the garlic and lemon juice. Store them in the fridge in a covered bowl. Just roast them when you are ready to eat. Lemon Garlic Roasted Brussels Sprouts go well with many dishes. They pair nicely with roasted chicken or fish. Try them with a grain salad for a fresh touch. You can also serve them with pasta or risotto. They add a nice crunch and flavor to any meal. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts section. This blog post covered everything you need to know about making Lemon Garlic Roasted Brussels Sprouts. We discussed ingredients, cooking steps, and tips for perfect results. You learned how to enhance flavors and avoid common mistakes. Exploring variations helps you customize your dish for different diets. Finally, we shared storage and reheating tips to enjoy leftovers. Use these insights for a delicious meal every time. Cooking should be fun, so get creative and enjoy every bite!](https://mysavedrecipe.com/wp-content/uploads/2025/04/3e1832b4-3b69-47a3-9731-020d5482969c-768x768.webp)
Are you ready to transform Brussels sprouts into a tasty treat? In this post, I will guide you through my simple recipe for Lemon Garlic Roasted Brussels Sprouts. These sprouts are crispy, flavorful, and the perfect side for any meal. Whether you’re new to cooking or a seasoned pro, my easy steps and tips will help you create a dish that impresses everyone! Let’s dive in!
Ingredients
List of Ingredients
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– Zest of 1 lemon
– Juice of 1 lemon
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
– Fresh parsley, chopped for garnish
Special Notes on Ingredient Quality
Using fresh Brussels sprouts is key. Look for tight, green heads. Avoid any yellow or wilted leaves. Fresh garlic adds a punch to the dish. Choose firm cloves. For the olive oil, opt for extra virgin. It enhances flavor and gives a nice finish.
Substitutions for Dietary Preferences
If you prefer, you can swap out honey for maple syrup to keep it vegan. For dairy-free options, skip the Parmesan cheese. You can add nutritional yeast instead for a cheesy flavor without dairy. If Brussels sprouts are not your favorite, try using cauliflower or green beans. Both will roast beautifully with the same flavor blend.
Step-by-Step Instructions
Preparation Steps
First, gather your ingredients. You need 1 pound of Brussels sprouts, olive oil, garlic, lemon zest, lemon juice, honey, salt, and pepper. If you want, you can add Parmesan cheese and parsley. Trim and halve the Brussels sprouts. This helps them cook evenly. Mince the garlic. Zest and juice the lemon. Mixing these ingredients will give your dish a bright flavor.
Cooking Process
Now, preheat your oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, honey, salt, and pepper. Make sure every piece gets coated. This makes them tasty! Spread the Brussels sprouts on a baking sheet. Keep them in a single layer. Roast them for about 20-25 minutes. Stir them halfway through cooking for even browning. If using cheese, add it in the last 5 minutes. This gives it a nice melt. When they look golden-brown, they are ready.
Serving Suggestions
Let the Brussels sprouts cool for a minute. Then, transfer them to a rustic bowl. For an extra touch, drizzle some lemon juice on top. You can also add lemon wedges on the side. Chopped parsley makes a nice garnish. This dish not only looks good but tastes amazing too. For the full recipe, check back for more details.
Tips & Tricks
How to Achieve Perfect Crispness
To get that perfect crispness, start with dry Brussels sprouts. Moisture makes them soggy. After washing, pat them dry with a towel. Use enough olive oil for a nice coating. This helps to crisp them up in the oven. Spread the sprouts in a single layer on the baking sheet. This allows hot air to circulate around them. Stir halfway through roasting to ensure even browning.
Flavor Enhancements
To boost flavor, add fresh herbs like thyme or rosemary. These herbs add a lovely aroma. You can also mix in red pepper flakes for a spicy kick. For a sweet twist, try adding a dash of balsamic vinegar. Another option is to sprinkle some nuts, like walnuts, right before serving. These little changes can make a big difference.
Common Mistakes to Avoid
One common mistake is overcrowding the baking sheet. This traps steam and makes the sprouts mushy. Make sure they have space to breathe. Another error is not using enough seasoning. Salt and pepper enhance all the flavors, so don’t skip them. Lastly, keep an eye on cooking time. Over-roasting can turn them too dark and bitter. Aim for golden-brown for the best taste.
For the full recipe, check the [Full Recipe].
Variations
Adding Other Vegetables
You can make this dish even more colorful and tasty by adding other veggies. Carrots, bell peppers, and red onions work well. Just chop them into similar sizes as the Brussels sprouts. Mix them in with the sprouts. This gives you more flavors and textures. You can roast them all together. Enjoy the blend of tastes!
Different Seasoning Options
While lemon and garlic shine in this recipe, you can get creative. Try adding herbs like thyme or rosemary for an earthy twist. A pinch of red pepper flakes adds some heat if you like spice. You can even use balsamic vinegar instead of lemon juice for a sweet tang. Each change can make a new favorite dish.
Vegan and Dairy-Free Adaptations
If you want this dish to be vegan, skip the Parmesan cheese. You can use nutritional yeast instead for a cheesy flavor. It gives a nice umami taste without dairy. Also, ensure your honey is replaced with maple syrup or agave nectar for a fully vegan version. This way, everyone can enjoy the goodness of this dish.
For the full recipe, check out the details above.
Storage Info
Best Practices for Storing Leftovers
To store leftover Lemon Garlic Roasted Brussels Sprouts, let them cool first. Place them in an airtight container. Keep the container in the fridge. They will stay fresh for about 3 to 5 days. If you want to keep them longer, consider freezing.
Reheating Tips
When you are ready to eat leftovers, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them get crispy again. You can also use a microwave, but they may lose some crunch.
Freezing Instructions
To freeze Brussels sprouts, start by letting them cool completely. Place them in a freezer-safe bag or container. Squeeze out as much air as you can. They can last up to 3 months in the freezer. When ready to cook, thaw them overnight in the fridge. Then, reheat in the oven for best results. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts!
FAQs
How long do I roast Brussels sprouts for?
I roast Brussels sprouts for about 20 to 25 minutes. This time works well at 400°F (200°C). The sprouts should be golden-brown and crispy. Stir them halfway through roasting. This helps them cook evenly.
Can I prepare this dish ahead of time?
Yes, you can prepare this dish ahead of time. You can wash and cut the Brussels sprouts a day before. Mix them with the garlic and lemon juice. Store them in the fridge in a covered bowl. Just roast them when you are ready to eat.
What dishes pair well with Lemon Garlic Roasted Brussels Sprouts?
Lemon Garlic Roasted Brussels Sprouts go well with many dishes. They pair nicely with roasted chicken or fish. Try them with a grain salad for a fresh touch. You can also serve them with pasta or risotto. They add a nice crunch and flavor to any meal. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts section.
This blog post covered everything you need to know about making Lemon Garlic Roasted Brussels Sprouts. We discussed ingredients, cooking steps, and tips for perfect results. You learned how to enhance flavors and avoid common mistakes. Exploring variations helps you customize your dish for different diets. Finally, we shared storage and reheating tips to enjoy leftovers. Use these insights for a delicious meal every time. Cooking should be fun, so get creative and enjoy every bite!
![- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon honey - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish Using fresh Brussels sprouts is key. Look for tight, green heads. Avoid any yellow or wilted leaves. Fresh garlic adds a punch to the dish. Choose firm cloves. For the olive oil, opt for extra virgin. It enhances flavor and gives a nice finish. If you prefer, you can swap out honey for maple syrup to keep it vegan. For dairy-free options, skip the Parmesan cheese. You can add nutritional yeast instead for a cheesy flavor without dairy. If Brussels sprouts are not your favorite, try using cauliflower or green beans. Both will roast beautifully with the same flavor blend. First, gather your ingredients. You need 1 pound of Brussels sprouts, olive oil, garlic, lemon zest, lemon juice, honey, salt, and pepper. If you want, you can add Parmesan cheese and parsley. Trim and halve the Brussels sprouts. This helps them cook evenly. Mince the garlic. Zest and juice the lemon. Mixing these ingredients will give your dish a bright flavor. Now, preheat your oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, lemon zest, lemon juice, honey, salt, and pepper. Make sure every piece gets coated. This makes them tasty! Spread the Brussels sprouts on a baking sheet. Keep them in a single layer. Roast them for about 20-25 minutes. Stir them halfway through cooking for even browning. If using cheese, add it in the last 5 minutes. This gives it a nice melt. When they look golden-brown, they are ready. Let the Brussels sprouts cool for a minute. Then, transfer them to a rustic bowl. For an extra touch, drizzle some lemon juice on top. You can also add lemon wedges on the side. Chopped parsley makes a nice garnish. This dish not only looks good but tastes amazing too. For the full recipe, check back for more details. To get that perfect crispness, start with dry Brussels sprouts. Moisture makes them soggy. After washing, pat them dry with a towel. Use enough olive oil for a nice coating. This helps to crisp them up in the oven. Spread the sprouts in a single layer on the baking sheet. This allows hot air to circulate around them. Stir halfway through roasting to ensure even browning. To boost flavor, add fresh herbs like thyme or rosemary. These herbs add a lovely aroma. You can also mix in red pepper flakes for a spicy kick. For a sweet twist, try adding a dash of balsamic vinegar. Another option is to sprinkle some nuts, like walnuts, right before serving. These little changes can make a big difference. One common mistake is overcrowding the baking sheet. This traps steam and makes the sprouts mushy. Make sure they have space to breathe. Another error is not using enough seasoning. Salt and pepper enhance all the flavors, so don’t skip them. Lastly, keep an eye on cooking time. Over-roasting can turn them too dark and bitter. Aim for golden-brown for the best taste. For the full recipe, check the [Full Recipe]. {{image_2}} You can make this dish even more colorful and tasty by adding other veggies. Carrots, bell peppers, and red onions work well. Just chop them into similar sizes as the Brussels sprouts. Mix them in with the sprouts. This gives you more flavors and textures. You can roast them all together. Enjoy the blend of tastes! While lemon and garlic shine in this recipe, you can get creative. Try adding herbs like thyme or rosemary for an earthy twist. A pinch of red pepper flakes adds some heat if you like spice. You can even use balsamic vinegar instead of lemon juice for a sweet tang. Each change can make a new favorite dish. If you want this dish to be vegan, skip the Parmesan cheese. You can use nutritional yeast instead for a cheesy flavor. It gives a nice umami taste without dairy. Also, ensure your honey is replaced with maple syrup or agave nectar for a fully vegan version. This way, everyone can enjoy the goodness of this dish. For the full recipe, check out the details above. To store leftover Lemon Garlic Roasted Brussels Sprouts, let them cool first. Place them in an airtight container. Keep the container in the fridge. They will stay fresh for about 3 to 5 days. If you want to keep them longer, consider freezing. When you are ready to eat leftovers, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them get crispy again. You can also use a microwave, but they may lose some crunch. To freeze Brussels sprouts, start by letting them cool completely. Place them in a freezer-safe bag or container. Squeeze out as much air as you can. They can last up to 3 months in the freezer. When ready to cook, thaw them overnight in the fridge. Then, reheat in the oven for best results. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts! I roast Brussels sprouts for about 20 to 25 minutes. This time works well at 400°F (200°C). The sprouts should be golden-brown and crispy. Stir them halfway through roasting. This helps them cook evenly. Yes, you can prepare this dish ahead of time. You can wash and cut the Brussels sprouts a day before. Mix them with the garlic and lemon juice. Store them in the fridge in a covered bowl. Just roast them when you are ready to eat. Lemon Garlic Roasted Brussels Sprouts go well with many dishes. They pair nicely with roasted chicken or fish. Try them with a grain salad for a fresh touch. You can also serve them with pasta or risotto. They add a nice crunch and flavor to any meal. For the full recipe, check out the Lemon Garlic Roasted Brussels Sprouts section. This blog post covered everything you need to know about making Lemon Garlic Roasted Brussels Sprouts. We discussed ingredients, cooking steps, and tips for perfect results. You learned how to enhance flavors and avoid common mistakes. Exploring variations helps you customize your dish for different diets. Finally, we shared storage and reheating tips to enjoy leftovers. Use these insights for a delicious meal every time. Cooking should be fun, so get creative and enjoy every bite!](https://mysavedrecipe.com/wp-content/uploads/2025/04/3e1832b4-3b69-47a3-9731-020d5482969c-250x250.webp)
