To Brussels with Love: Roasted Brussels Sprouts


Today is a big day. Today I converted my husband from an anti-sprouts techie to an I-want-more-sprouts techie (he works in tech and never liked brussels sprouts much).

I’m not too sure what it is with brussels sprouts, but people just can’t seem to find their inner zen when it comes to this plant. I love, love, love them! I like them best when they are perfectly tender but still crispy in that first bite, seasoned with some lemon juice, garlic, parmesan, and olive oil. Above all, they are quite cute. I might just have to make these every night from now on.

Brussels Sprouts

To Brussels with Love: Roasted Brussels Sprouts


  • 1 pound Brussels sprouts, rinsed, ends trimmed
  • 4 cloves of minced garlic
  • 1 teaspoon lemon juice
  • 2 Tbsp extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 350°F.
  2. Lay brussels sprouts out in a single layer in a large ovenproof saute pan or cast iron skillet. Sprinkle garlic, lemon juice, and drizzle olive oil over the sprouts. Use a wooden spoon and turn the sprouts so that they are well coated with oil. Sprinkle generously with salt (the sprouts will need to be well salted) and a few dashes of black pepper.
  3. Place pan in oven and cook for 20 minutes. Carefully take out the pan and use the wooden spoon to stir and turn the sprouts so that they get roasted evenly. Put the pan back into the oven and roast for another 10 minutes.
  4. Remove pan from oven, sprinkle parmesan cheese over the top, and put the pan back in for another 5 minutes.

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2 comments for “To Brussels with Love: Roasted Brussels Sprouts

  1. Yvonne R
    December 24, 2013 at 10:19 pm

    loved the touch of lemon! it was delicious!

    • admin
      December 27, 2013 at 9:28 am

      Fellow Brussels sprouts lover 🙂

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