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.
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!
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!
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!
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
Lemon Parmesan Roasted Brussels Sprouts
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.
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