Name: Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 400°F.

Place the Brussels sprouts on a sheet tray. Drizzle with olive oil, sprinkle with salt and toss to combine.

Bake the Brussel sprouts, cut side down, for 20 minutes.

Remove from oven and top Brussels sprouts with sliced almonds. Bake for an additional 5 minutes.

Place the roasted Brussels sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon. Toss to combine and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Brussels Sprouts First 💧
Pat Brussels sprouts completely dry with paper towels before tossing with oil—moisture prevents caramelization and creates steam instead of that coveted crispy exterior.
Toast Almonds Separately 🔆
Toast your sliced almonds in a dry skillet for 2-3 minutes before adding to the finished dish to intensify their nutty flavor and prevent them from becoming soggy from roasting.
Don't Crowd the Pan 🥘
Arrange Brussels sprouts in a single layer with flat-sides down on the baking sheet; crowding causes steaming, so use two sheets if needed for maximum crispiness.
Add Lemon Juice Last 🍋
Squeeze fresh lemon juice over Brussels sprouts immediately after roasting while they're still hot to brighten flavors, then toss with Parmesan to help it adhere to the oil.
Trim and Halve Uniformly ✂️
Cut Brussels sprouts into uniform 1-inch pieces so they roast evenly—uneven sizing results in some pieces burning while others remain undercooked.