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Roasted Brussels Sprouts With Lemon

Roasted Brussels Sprouts With Lemon
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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
  2. Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 196
  • Fat 14g
  • Sat Fat 6g
  • Cholesterol 23mg
  • Sodium 308mg
  • Protein 5g
  • Carbohydrate 15g
  • Sugar 3g
  • Fiber 5g
  • Iron 2mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.