Save This dish features tender Brussels sprouts roasted to a crisp with olive oil, smoked paprika, and minced garlic. Enhanced with lemon zest and fresh parsley, the sprouts offer a bright, nourishing complement to any meal. Optional toasted almonds add a crunchy texture. Easy to prepare and perfect for autumn or winter, it suits paleo, vegan, and gluten-free diets. Simply roast until golden and toss with finishing touches before serving warm.
I still remember the first crisp autumn afternoon when I discovered how roasting transformed Brussels sprouts into caramelized gems. The simple combination of garlic and lemon brightened up my usually hesitant crowd and quickly made this dish a staple in my weeknight dinners.
One evening when unexpected guests arrived, I whipped up these roasted sprouts in no time. The compliments kept coming and I knew I had nailed something truly special.
Ingredients
- Brussels sprouts: I always choose fresh, firm sprouts that are bright green to ensure they roast well and don’t get mushy
- Red onion: Adds a touch of sweetness and balances the earthiness of the sprouts perfectly
- Extra-virgin olive oil: Using high-quality oil adds richness and helps achieve that beautiful crispness
- Sea salt and freshly ground black pepper: Essential to bring out all the natural flavors
- Smoked paprika: Gives a subtle smoky hint that elevates the dish from simple to memorable
- Garlic: Fresh minced garlic infuses the sprouts with savory depth
- Lemon zest: Added at the end, it injects a vibrant, citrusy lift that wakes up your taste buds
- Fresh parsley: Sprinkled on top for a pop of color and freshness
- Toasted sliced almonds (optional): Adds a delightful crunch and nutty note when sprinkled last
Instructions
- Preheat and Prepare:
- Heat your oven to a high temperature for perfect roasting heat and line your baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss with Love:
- In a large bowl, coat the halved Brussels sprouts and sliced red onion with olive oil, salt, pepper, smoked paprika, and freshly minced garlic. The aroma starts building here and it's worth a deep breath.
- Spread and Roast:
- Arrange the veggies in one even layer on the baking sheet so they roast evenly. As they bake for 20 to 25 minutes, stir halfway through to get that golden color on all sides.
- Final Touches:
- Once out of the oven, quickly toss the hot sprouts with lemon zest, chopped parsley, and optional toasted almonds – the warm citrus oils brighten everything up.
- Serve Warm:
- Bring this to your table right away as a vibrant side that pairs beautifully with any autumn or winter meal.
Save This dish soon became more than a side; it turned into a warm comfort on chilly evenings and a small celebration every time friends gathered around the table.
Keeping It Fresh
Always use fresh sprouts and slice them evenly to ensure they cook uniformly. Overcrowding the pan will steam the sprouts instead of roasting them, so give them space to crisp up.
When You're Missing Something
If fresh parsley is unavailable, a sprinkle of chopped cilantro or chives makes a bright substitute. For nuts, toasted pine nuts or cashews can add a delicious crunch.
Serving Ideas That Clicked
This recipe pairs beautifully with roasted chicken or grilled fish, and leftovers make a fantastic addition to grain bowls or wraps.
- Before you leave, remember: leftover sprouts reheat well in a skillet to regain crispiness
- Oh wait, one more thing: a drizzle of balsamic vinegar adds a tangy twist just before serving
- Keep the lemon zest fresh by grating it last minute for best flavor
Save Thanks for spending some time here chatting about one of my favorite side dishes – I hope it brings warmth and crunch to your table as it has mine.
