Brussels Sprouts: Oven-Roasted

brussels sprouts

Over the next few weeks, I’ll be posting recipes, videos and directions for a fool-proof Thanksgiving! Here’s the first of our simple side dishes: Oven Roasted Brussels Sprouts with Parmigiano Reggiano and Lemon. Keep checking back for more recipes, as well as a guide to holiday food-prepping that will minimize your work come Turkey Day! Enjoy this quick and easy how-to video, and follow along with the recipe below!

Roasted Brussels Sprouts:

These delicious veggies are a perfect Thanksgiving accompaniment, but are delicious any time, no special occasion required!

  • 1.5 pounds Brussels Sprouts, halved and stems removed
  • 2 TBSP Olive Oil
  • Salt & Pepper to Taste
  • Zest of one lemon (reserve lemon for the juice)
  • 2 TBSP Lemon Juice (half a lemon)
  • 1/4 cup freshly grated Parmigiano Reggiano

Preheat your oven to 400 Degrees F. Toss the Brussels Sprouts, olive oil, salt, pepper and zest in a large bowl. Arrange them on a rimmed baking sheet in an even layer, and bake for 30-35 minutes, until browned. Toss them once during the roasting process to ensure even baking. Remove them from the oven and coat with lemon juice and parmigiano reggiano. Toss to combine all the flavors, and serve!

Happy Thanksgiving!