Name: Lemon Parmesan Brussels Sprouts
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1 lb Brussels sprouts; 1.5 tbsp olive oil; salt & pepper (to taste); 1 lemon (juiced); 2 tbsp grated Parmesan cheese (or to taste); 1.5 tsp thyme; 1 tsp red chili flakes

Jump to Recipe Print Recipe

This delicious Lemon Parmesan Brussels Sprouts recipe makes for the perfect side dish or as a fresh tangy side to a meal prep for the week!

How To Make Brussels Sprouts Delicious

I am back with another Brussels sprouts recipe! After my last Brussels sprouts recipe, Easy Roasted Brussels Sprouts with Sweet Potato, Bacon, and Almonds, I’ve been looking for more fun and delicious ways to consume Brussels sprouts. Why? Well, they’re surprisingly easy to make! I’ve also decided that I’m in love with them as once they’re roasted, they have a delicious caramelized crust that is just yum times three.

In my last Brussels sprouts recipe, I talked about what they are, where they came from, and how to get rid of the bitter taste that they can have so I’ll skip all that here. Instead, I’m going to share with you just how versatile Brussels sprouts can be.

This easy Brussels sprouts recipe is so simple, you roast them then coat them.It takes around 25 minutes to roast (aka hands-free time!) and putting together the “sauce” takes under a minute! Easy peasy, lemon squeezy. Perfect as a side dish this holiday season or as a side to a meal prep!

What You’ll Need To Make This Lemon Parmesan Brussels Sprouts

Brussels sprouts
olive oil
salt & pepper
lemon juice
Parmesan
thyme
red chili flakes

How To Make this Easy Lemon Parmesan Brussels Sprouts

Heat your oven to 425 and line a baking sheet with parchment paper.
Rinse the Brussels sprouts then cut off their bottom and then in half. A leaf or two may fall off but that’s okay, toss it into the baking sheet if you want or discard it.
Drizzle your olive oil onto the Brussels sprouts, toss with a pinch of salt and pepper, then spread it evenly on your baking sheet.
Roast for 25-30 minutes, once the sprouts are golden around the edges.
While the Brussels sprouts are in the oven, in a small bowl, whisk together your lemon, Parmesan, thyme, and red chili flakes. Once the Brussels sprouts are done, toss them together.

Using Brussels Sprouts in a Meal Prep

These Brussels sprouts will last around 3 days in the fridge in an airtight container.
Pair them with this lemon garlic rice if you are a huge fan of lemon like myself!
Pair them with any of my delicious meal preps here on the blog!