Crispy Brussels Sprouts with Lemon and Rosemary
Brussels sprouts roast at high heat until crisp-edged, then get a bright lemon and fresh rosemary finish.
By Moow Editorial ·
- Place cut sides down for concentrated browning.
- Add lemon after roasting to keep its flavor bright.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 side servings
- Prep time: 12 minutes
- Cook time: 25 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 side servings.
- Calories: 120 kcal
- Protein: 7 g
- Carbohydrates: 20 g
- Fat: 4 g
- Fiber: 8 g
- Sodium: 51 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 3/4 pounds (800 g) Brussels sprouts, trimmed and halved
- 1/4 cup (60 g) lemon juice
- 1 tablespoon (14 g) olive oil
- 1 tablespoon (3 g) chopped fresh rosemary
- 2 cloves (6 g) garlic, grated
- 1/2 teaspoon (1 g) black pepper
Directions
1. Heat the oven to 425°F (220°C). Toss the Brussels sprouts with the olive oil, rosemary, garlic, and black pepper.
2. Arrange cut-side down on a large sheet pan and roast until deeply browned and tender, 22 to 25 minutes.
3. Transfer to a bowl, toss with the lemon juice, and divide into four side servings.
Sources
No major U.S. food allergen is intentionally included. Use care around the hot sheet pan and refrigerate leftovers within 2 hours.