Herb Lemon Brussels Sprouts (Printable Version)

Crisp-tender Brussels sprouts with herbs, lemon, and toasted almonds for a bright, flavorful side.

# What You'll Need:

→ 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. In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
02 - Spread coated Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Roast for 20 minutes, stirring halfway through, until golden and crisp-tender.
03 - While Brussels 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.
04 - Transfer roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert Tips:

01 -
  • The lemon and fresh herbs transform Brussels sprouts into something that doesn't taste virtuous—it tastes genuinely delicious.
  • You can have this on the table in about 35 minutes with almost no fussing, making it perfect for weeknight dinners alongside roasted chicken or fish.
  • The toasted almonds add this unexpected crunch that keeps people reaching for more, even those who swear they don't like vegetables.
02 -
  • Don't stir the Brussels sprouts too often while roasting—they need that initial contact with the hot pan to get crispy, and constant turning prevents caramelization.
  • Toast your almonds separately and add them at the very end; if you roast them with the sprouts, they'll soften and lose that crucial textural contrast.
03 -
  • Don't peel away those outer leaves that char—they're where all the caramelized flavor lives, and a little char is a feature, not a mistake.
  • Toast your almonds in the same skillet you'll use for cooking; the residual heat keeps them warm and toasty right until serving time.
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