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Lemon Parmesan Roasted Brussels Sprouts

Lemon Parmesan Roasted Brussels Sprouts! Oven-roasted until crisp, then tossed with arugula, Parmesan & a lemony vinaigrette, these will become a favorite!
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Author: The Kitchen Prep


  • 1 12 oz bag shaved brussels sprouts
  • 1 tablespoon olive oil
  • ΒΌ 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


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.


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