Lemon Roasted Brussel Sprouts

Happy Hump Day!

How about a mid week pick me up with vegetables?!?

I know brussel sprouts have a bad rep, but I absolutely adore them!

They’re cute and precious AND taste delicious!

…especially when roasted. πŸ˜‰

So, why not transform your cute, little, precious brussel sprouts into goldenΒ goddessesΒ like these?!?

Do you like brussel sprouts? How do you like to prepare them?

Lemon Roasted Brussel Sprouts


  • 2 – 3 cups whole, fresh brussel sprouts
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon olive oil
  • fresh ground black pepper and salt, to taste
  • 2 tablespoons pine nuts


  1. Preheat the oven to 400Β°F.
  2. Cut the brussel sprouts in half, longwise, and place in a bowl.
  3. Add the remaining ingredients, except the pine nuts, to the bowl.
  4. Stir the bowl and pour onto a baking sheet that has been covered with a silpat mat or non-stick foil.
  5. Sprinkle the pine nuts around the baking sheet.
  6. Bake for about 15 minutes, or when they start to look golden and delicious!

Servings: 4-5


  1. We love Brussels sprouts at our house. Have them at least once a week. I steam them then add butter and lemon juice. Your recipe looks great. We’ll try it tonight.

  2. Oh, these are my favorite vegetable!!! I cut mine in half and pan roast them cut side down in olive oil, lemon juice, salt, pepper and… Worcestershire sauce!!! I can’t wait to try yours for next week. I needed an oven recipe for my daughters birthday party. Yep, my kids even ask for them!!

  3. Love brussels sprouts! I actually hated them growing up, but since trying them roasted, I love them! I actually do my broccoli similar to this with lemon and pine nuts(although usually I just use sunflower seeds or chopped almonds because I don’t have them around). I need to try it with brussels sprouts!

  4. Love roasted brussel sprouts! I was on a kick last year and made them all the time, I think I need to revisit those days. I got a little burnt out on them but this recipe sounds light and refreshing! Great pic above the recipe title!

  5. This sounds delicious! Can’t wait to try it! My favorite way to prepare brussel sprouts, thus far, is tossing them with olive oil and about lots of minced cloves of garlic, course sea salt and pepper and roasting them til they’re getting crispy on the edges.

  6. These look amazing. No one else in my house eats them but its one of my favorites. My favorite way is roasted with a little olive oil and garlic. Yum!

  7. We LOVE them!! either on the grill or roasted. with Bacon and onions browned, then cook sprouts till tender crisp!! could have that as a whole meal!!

  8. Munching on a bowl of these right now with some roast chicken. First time cooking brussels sprouts and I’m so pleased:) Thanks so much for sharing the delicious and easy recipe!

  9. Caroline!

    I saw your photo on my Pintrest wall with 886 likes 37 comments 6517 repins and recognized the blog name instantly!!

    Life has brought you a long way since the historic house on St. Philips πŸ™‚
    Congratulations on all your blessings and accomplishments, you deserve it!!

    1. Woah! That’s crazy! Haha…definitely have come a long way. πŸ˜€ I love it! I hope you are doing great! I miss the good times at 17 St. Philips! πŸ˜‰

  10. Love Brussel Sprouts and had never thought of roasting them!! I make a little dressing for them with butter, lime juice, garlic powder, salt, pepper and basil.

  11. We’ve become a new fan of Brussel Sprout since my daughter prepared them for us Christmas ’10. She pan roast them with a little olive oil which she lightly cooked the onion and garlic. Then adds chopped dried figs which she reconstutited and crumbled bacon….m-mmmm the fresh sprouts with the touch of sweet and salty,smokey bacon….a taste delight!!!

  12. We loved this recipe. The balance of favors was perfect. Thanks for another good way to cook Brussels sprouts.

  13. I loved this recipe! The lemon goes really well with the sprouts.

    My girlfriend makes them with maple bacon. Chop the bacon into small pieces and slice the brussels sprouts in half. Saute together. After the sprouts cook, add some seasoning if you wish and add a splash of balsamic vinegar to top it all off.

  14. Do you really need to use that much oil for them to turn out, or could I use just a scant tsp. and have them caramelize and crisp up?

    1. I would use the full tablespoon. It’s not that much once scattered throughout the 2-3 cups of brussel sprouts. πŸ˜€ I would just be afraid that they would dry out if you didn’t use enough oil.

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