Lemon garlic Brussels sprouts add so much flavor to any meal! Perfectly cooked sprouts tossed in lemon, garlic, and a blend of Parmesan, asiago, and Romano cheeses make these irresistible bites the perfect accompaniment to any main dish.
Would you believe I was almost 30 before I had my first Brussels sprout? So believe me, I get not being a fan. Fast forward to me being excited about Brussels sprouts and even more excited to share one of my favorite Brussels sprouts recipes ever.
Lemon garlic Brussels sprouts is a simple side dish that can be ready to serve in 20 minutes, and it uses just a handful of simple, fresh, and flavorful ingredients. On their own, these little guys are a little bitter, but because they take on the flavor of whatever seasoning and flavor you’re adding, they are so versatile.
In this case, I love to use the combination of lemon and garlic and, of course, loads of briny cheese. The tender-crisp texture of the Brussels sprouts with the occasional charred edges is so good you’ll find it hard to not eat them straight out of the skillet!
Pair these with any main dish, whether for the holidays, Sunday supper, or any night of the week.
Garlic Roasted Brussels Sprouts
Why you’ll love this recipe
- Quick and easy and ready in 20 minutes!
- Perfect as a snack or a side dish.
- You’ll love the zesty lemon juice, garlic, and salty Parmesan, asiago, and Romano that make the Brussels sprouts pop.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Brussels sprouts – Wash them well, trim the stems, peel off the outer layer, and then cut them in half lengthwise.
- Olive oil – Provides a nonstick surface but also helps to brown the outside of the sprouts.
- Minced garlic – I prefer to use freshly minced garlic that I do myself; however, a jar of minced garlic is a time saver.
- Lemon juice and zest – It’s easier to zest the lemon first before you cut it in half to juice it.
- Salt and pepper – Fresh ground black pepper if you can. It adds a much more pronounced earthy flavor when you crack the pepper yourself.
- Lemon pepper – To add to the brightness and citrusy elements in the Brussels sprouts recipe.
- Cheeses: I use a blend of Asiago, Parmesan, and Romano cheese.
How to make Lemon Garlic Brussels Sprouts
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Heat the oil in a large skillet over medium high heat. Once the oil is hot, sauté the Brussels sprouts for about 7-8 minutes.
- Step 2: Flip them over, add in the minced garlic, and cook them for another 7-8 minutes until they are nice and browned on both sides and fork-tender.
- Step 3: Reduce the heat to low and sprinkle in the lemon zest, salt, pepper, and lemon pepper, and pour in the lemon juice.
- Step 4: Cover the skillet with a lid and let it steam for a few minutes until the sprouts are nice and soft. Keep an eye out to make sure they don’t burn in the process. Stir to make sure everything is evenly coated in all of those yummy flavors.
- Step 5: Once they are nice and cooked, remove the skillet from the heat and sprinkle in the cheese. Season to taste and enjoy!
How to serve it
These are a great side dish for Thanksgiving, Christmas, and Easter dinner. Serve them with the staples like turkey breast, stuffing, cranberry sauce, and garlic mashed potatoes and the Brussels sprouts will fit right in.
On any other day, you could serve them with chicken parmesan tortellini or garlic butter baked chicken and cilantro lime rice!
- For delicious char on the outside, place the Brussels sprouts open-side down first into a hot skillet. That way you are sure to get a good, even sear on the flatter side.
- Do not overcrowd the pan. If you do, the sprouts will end up steamed and mushy.
- Serve with extra lemon wedges in case someone wants to squirt a little extra lemon juice over theirs.
- If you want to add a little spice, sprinkle in some red pepper flakes.
- For a buttery flavor, you can melt butter with the oil.
Storage & Reheating
How to store leftovers
Keep leftover roasted garlic Brussels sprouts in an airtight container for up to 4 days in the fridge.
Freezing Instructions
Keep them frozen in any freezer-safe container for up to a few months. Thaw in the fridge overnight when you’re ready to eat them.
Reheating Instructions
These are easy enough to reheat in the microwave as they are meant to be soft. If you want to crisp them up a bit, toss them back in the skillet or the air fryer to heat them through.
FAQs
Can I make these ahead of time?
Since they only take 20 minutes, I’d suggest always serving them fresh. Not including reheating leftovers, of course.
You can prep the Brussels sprouts ahead of time. Wash, trim, and cut them. Pat them dry and store them in an airtight container in the fridge for a few days. That will save you some time the day you make it.
Can I roast them in the oven instead?
You can! This is a great way to ensure loads of crispy texture in your roasted garlic Brussels sprouts. Place them on a baking sheet and spread them out in a single layer, leaving enough space between them. Toss in oil and seasoning. Bake at 400F until fork-tender, then place them in a serving bowl garnished with the cheese.
Need more veggie side dish recipes? Try these:
Click here to view my entire collection of side dish recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Lemon Garlic Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts
- 4 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 medium lemon juiced and zested
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lemon pepper
- ¼ cup asiago, parmesan, romano shredded cheese blend
Instructions
- Clean the brussels sprouts by rinsing them, trimming off the ends and peeling off the outer layers.2 pounds brussels sprouts
- Cut each one in half.
- In a large skillet, heat the oil over medium high heat.4 Tablespoons olive oil
- Once the oil is hot, add the brussels sprouts to the pan and saute for 7-8 minutes on each side. You want them to start to brown and get soft.
- Halfway through the sauteing, add the minced garlic.1 Tablespoon minced garlic
- Turn the heat down to low and add the lemon zest, lemon juice, salt, pepper and lemon pepper.1 medium lemon, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ½ teaspoon lemon pepper
- Cover the pan, and let steam for a few minutes to let the sprouts get soft.
- Keep an eye on them to make sure they don’t burn and/or get to soft. Stir to distribute all the flavors.
- Remove from heat, add the cheese, adjust the salt & pepper, if needed, and serve.¼ cup asiago, parmesan, romano shredded cheese blend
Notes
- For delicious char on the outside, place the Brussels sprouts open-side down first into a hot skillet. That way you are sure to get a good, even sear on the flatter side.
- Do not overcrowd the pan. If you do, the sprouts will end up steamed and mushy.
- Serve with extra lemon wedges in case someone wants to squirt a little extra lemon juice over theirs.
- If you want to add a little spice, sprinkle in some red pepper flakes.
- For a buttery flavor, you can melt butter with the oil.
- To roast, cook in a 400°F preheated on a baking sheet until fork tender, approximately 15-20 minutes.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published April 3, 2013; photos updated October 21, 2024
I have never eaten a brussel sprout either. .I think i will trt this!
I have never eaten a brussel sprout either. .I think i will trt this!
I’ve JUST discovered brussels sprouts (seriously, I’ve been scared of them my whole life) and I love them! I’ll have to try this recipe. I think I’ve only roasted them in the oven so far!
I have always wanted to like brussels sprouts but haven’t really found them prepared in a way I like. This looks really delish though, and I’m definitely going to try it.
Haven’t had Brussel sprouts in years and this recipe makes me want to try them again.
You should make them! I don’t have them nearly enough.
I can’t get lemon pepper where I live. What do I use instead?
You can diy it! Dehydrate some lemon peels then food process with peppercorns & some salt. I’m sure there’s an official recipe googleable 🙂