Herb Lemon Brussels Sprouts (Printable)

Tender Brussels sprouts with fresh herbs, zesty lemon, and toasted almonds for a vibrant side dish.

# Ingredient List:

→ 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:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.
03 - Spread coated sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, stirring halfway through, until golden and crisp-tender.
05 - Meanwhile, toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
06 - 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 Brussels sprouts turn impossibly crispy on the outside while staying tender inside, which honestly surprised me the first time it happened.
  • Fresh herbs and lemon keep things bright and sophisticated without any fussy techniques or special equipment.
  • Toasted almonds add just enough crunch and richness to make this feel like an intentional dish, not an afterthought vegetable.
02 -
  • If your Brussels sprouts are too wet, they'll steam instead of roast and you'll end up with limp vegetables instead of crispy ones—pat them dry with a towel first.
  • Don't skip stirring halfway through cooking, or you'll have burnt bottoms and pale tops instead of that even, gorgeous caramelization.
  • The lemon juice goes on at the very end right before serving, not before roasting, because the acid will keep the vegetables from getting crispy.
03 -
  • Toast your almonds in a separate pan while the sprouts finish cooking so they stay crispy instead of absorbing steam from the hot vegetables.
  • If you're making this ahead, roast the sprouts and store them separately from the almonds and lemon juice, then assemble everything just before serving so nothing gets soggy.
Go Back