• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Kitchen Prep Blog

Easy Recipes with a Fresh Twist

  • Home
  • About Dianna
  • Recipe Index
  • Work With Me
    • Disclosure Policy
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Dianna
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Sides

    Lemon Parmesan Roasted Brussels Sprouts

    Published: Apr 7, 2020 · Modified: Jun 3, 2020 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Lemon Parmesan Roasted Brussels Sprouts! Oven-roasted until crisp, then tossed with arugula, Parmesan & a lemony vinaigrette, these will become a favorite! This roasted Brussels sprouts recipe is perfect for an easy weeknight dinner side or as a vegetable dish for springtime holidays.

    Overhead shot of Lemon Parmesan Roasted Brussels Sprouts on a porcelain plate surrounded by lemons and a striped kitchen towel.

    Have you started thinking about your Easter dinner menu? If your answer is, "No, I don't even know what I'm serving for dinner TONIGHT.", then I've got you covered, my friends. My specialty lately has been coming up with recipes that are easy enough to make on a weeknight, but enticing and interesting enough to serve to company.

    This roasted Brussels sprouts recipe is a good example of a dish that fits the bill for both instances!

    Shaved Brussels sprouts are roasted to crisp perfection before being sprinkled with grated Parmesan cheese and finally, tossed with fresh, peppery arugula. A lemony vinaigrette drizzled over the top gives them just the pop they need to make them stand out! The best part? They come together in no time at all on an easy-to-clean sheet pan!

    Ingredients Needed

    When it comes to vegetable side dishes, fresh means flavor! You'll need to grab these ingredients at the grocery store:

    • 1 bag shredded Brussels sprouts
    • Olive oil
    • Sea salt
    • Parmesan cheese {spring for the good stuff!}
    • Arugula or favorite greens
    • A large lemon
    • A clove of garlic

    How to Roast Brussels Sprouts

    Roasting Brussels sprouts is very easy, and to be honest, super crisp sprouts are the only ones that interest me. There's something about the thickness and texture of regular, halved Brussels sprouts that I find unappealing, so I tend to buy them in their shredded form to aid in quicker cooking and crisping!

    Overhead shot of a pan of roasted Brussels sprouts on a kitchen counter top.

    Whether you're halving or quartering yours or using shredded ones in the bag like I do, the process of roasting them is simple: Line a large baking pan with foil. Add your cut or shredded Brussels sprouts to the pan and drizzle with about a tablespoon of olive oil. Toss to coat and then sprinkle with seasoning. {In this case, just salt.} Then pop them into a 425 degree oven and let the heat do its magic!

    Close up shot of Lemon Parmesan Roasted Brussels Sprouts being sprinkled with Parmesan.

    It will take about 15-20 minutes to get them to start to brown {to the degree that I like them, anyway}, but feel free to pull them out when they're softened to your liking. That's it! Now you've got roasted Brussels sprouts that you can use in salads, sides, pastas... you name it!

    How to Make Lemon Vinaigrette

    When I was envisioning this recipe on a table for Easter or for a spring celebration, I pictured it with bright, zesty flavors that balance the deep, roasted notes of the veggies. A good way to add a pop of flavor to foods is by adding a vinaigrette! Luckily, vinaigrettes are incredibly easy to make an customize to your liking.

    The basic ratio of any vinaigrette is one part vinegar to three parts oil. Since I normally make a small amount of vinaigrette at a time, my recipe usually looks like 1 tablespoon of vinegar {or lemon juice, as seen in this recipe} and 3 tablespoons olive oil, plus seasonings, herbs, etc. The cool thing is you can change out the types of oils and vinegars to create different flavor combinations that go well with your dishes. This article is a great primer on the ins and outs of vinaigrette-making.

    For this simple Lemon-Garlic Vinaigrette, I combine the lemon juice, olive oil, fresh grated garlic and a pinch of salt in my OXO Salad Dressing Shaker {or you can use a mason jar or any container with a leak-proof lid}, and shaked it up until it's emulsified. {It'll look opaque when it's properly combined.} Quick, easy and SUPER flavorful!

    Close up shot of a silver serving spoon scooping Lemon Parmesan Roasted Brussels Sprouts.

    Other Vegetable Side Dishes for Spring

    Looking for more veggie-forward spring dishes? Check out some of my favorites:

    • Baked Parmesan, Asparagus & Mushroom Rice Pilaf
    • Springtime Farro Salad with Burrata
    • Bacon & Asparagus "Risotto" {made with spiralized veggies!}
    • Kale & Brussels Sprouts Salad
    Overhead shot of Lemon Parmesan Roasted Brussels Sprouts on a porcelain plate surrounded by lemons and a striped kitchen towel.

    Lemon Parmesan Roasted Brussels Sprouts

    Dianna Muscari | The Kitchen Prep
    Lemon Parmesan Roasted Brussels Sprouts! Oven-roasted until crisp, then tossed with arugula, Parmesan & a lemony vinaigrette, these will become a favorite!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 1 12 oz bag shaved brussels sprouts
    • 1 tablespoon olive oil
    • ¼ teaspoon sea salt
    • 1 cup arugula or favorite greens blend
    • 2 tablespoons Parmesan cheese grated or shredded

    Lemon Garlic Vinaigrette

    • 1 tablespoon fresh lemon juice
    • 3 tablespoons olive oil
    • 1 small clove garlic grated or minced
    • 1 pinch sea salt

    Instructions
     

    Roast Brussels Sprouts

    • Preheat oven to 425 degrees. Line a baking pan with foil or parchment paper. Set aside.
    • Spread shredded Brussels sprouts out on the pan. Drizzle with olive oil and toss to coat. Sprinkle with salt.
    • Roast Brussels sprouts for 15-20 minutes depending on preference and thickness of your Brussels sprouts. When they're cooked, remove from oven and allow to cool slightly.

    Make Vinaigrette:

    • In a small bowl or a jar with a leak-proof lid, combine lemon juice, olive oil, grated garlic and salt. Shake vigorously until the mixture is emulsified -- it'll look a lighter, opaque yellow.

    Assemble

    • Toss together the roasted Brussels sprouts and arugula. Drizzle the mixture with vinaigrette and toss to coat. Sprinkle with Parmesan cheese before serving.

    More Sides

    • Zucchini Ribbon Salad in a white serving dish surrounded by lemons and other ingredients.
      Raw Zucchini Ribbon Salad
    • Balsamic Glazed Asparagus
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Cauliflower with romesco sauce in a white bowl.
      Roasted Cauliflower with Romesco Sauce

    Reader Interactions

    Comments

    1. Lindsay says

      February 23, 2024 at 7:12 pm

      5 stars
      Delicious! And so easy to make!

      Reply
      • thekitchenprep says

        March 04, 2024 at 1:53 pm

        I feel like you can't go wrong when you add cheese. 🙂 Glad you liked them! xo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

    Popular

    • Fork and knife cutting into a stuffed cubanelle pepper.
      Stuffed Cubanelle Peppers

    • Benedictine Spread for Kentucky Derby in a white bowl with a piece of pumpernickel toast in the foreground slathered with spread.
      Benedictine Spread - A Derby Classic

    • Close up of Italian Knot Cookies on a white cake plate.
      Italian Knot Cookies

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Follow Me on Facebook

    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

    Popular

    • A large skillet filled with Creamy Mushroom & Chicken Sausage Florentine Pasta with a yellow and white striped dish towel underneath.
      Creamy Mushroom & Chicken Sausage Florentine Pasta
    • Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
      Moroccan-Spiced Vegetable Soup with Couscous
    • Irish Cheddar & Cabbage Hash Brown Skillet on a dark green surface with a striped kitchen towel beside it.
      Irish Cheddar & Cabbage Hash Brown Skillet
    • A pavlova nest with coconut custard filling sprinkled with coconut flakes and drizzled with chocolate.
      Mini Pavlova Nests

    Seasonal

    • Orange-Avocado Salad
      Orange-Avocado Salad with Honey Vinaigrette
    • Sausage & Squash Soup in a white mug with ingredients around it.
      Sausage & Squash Soup
    • A stack of sweet corn and black bean fritters in a mini cast iron skillet with fresh sweet corn in the background.
      Sweet Corn & Black Bean Fritters
    • Vanilla Bean Citrus Bars! A crisp, shortbread crust is topped with a layer of sweet, citrusy filling speckled with fragrant vanilla beans. These are the stuff of potluck dreams!
      Vanilla Bean Citrus Bars

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! and get recipes delivered to your inbox.

    Contact

    • Contact
    • Work with Me

    Copyright © 2025 · The Kitchen Prep ·