These Lemon Pepper Roasted Brussels Sprouts have such great flavor and are perfect for a healthy vegetable side dish for dinner or the holidays.

I love Brussels sprouts! If I remember correctly, I think we’ve been making them our holiday vegetable side dish for the past few years.

Why Your Body Will Love This Brussels Sprouts Dish

Digestive Health – Brussels Sprouts are an awesome source of fiber. Fiber is vital to our digestive health, keeping us regular and binding to and carrying out toxins in the bile. It also promotes healthy blood sugar levels.
Antioxidants – Brussels Sprouts are full of antioxidants (like beta-carotene and kaempferol) that protect cells against free-radical damage, which reduces the risk of diseases like heart disease and cancer. beta-carotene, and kaempferol. They’re also high in Vitamin K and folate.
Vitamins and Minerals – Lemon juice is such a wholesome liquid. It contains potassium, flavonoids, and calcium, and as many of us know, is high in Vitamin C. This well-known vitamin is not only great for the immune system but also supports healing from wounds and collagen production.

Lemon Pepper Brussels Sprout Recipe Ingredients

Brussels Sprouts – I always prefer to use fresh Brussels sprouts in my recipes, so I suggest using fresh ones for these lemon pepper Brussels sprouts. If you absolutely can’t find fresh, frozen will work, too. Brussels sprouts are in season right now, so hopefully, you can find some good ones! Just make sure to inspect them a little before buying because sometimes they’re not great on the inside.
Olive Oil – I always roast my vegetables using extra virgin olive oil. I love the taste and always have it on hand. You can substitute your favorite cooking oil if desired. I like to be generous with my olive oil when roasting vegetables, but you can cut back on the amount if you want.
Salt – I like using flaky sea salt for this recipe. You can also use a flaky kosher salt. I prefer not to use regular table salt in my recipes, but that will work, too, if that’s what you have!
Pepper – Again, I don’t like to use regular finely ground black pepper as you would find in a shaker; I like to grind my own black pepper, especially when making lemon pepper-flavored dishes. You should be able to find a pepper grinder at most grocery stores.
Lemon – Fresh lemon is a must for this recipe! I use lemon juice and zest, so don’t use bottled lemon juice!

Roasting Brussels sprouts is my favorite way to enjoy them, and they’re easy to make!

Start by rinsing your sprouts and then trimming them. I trim mine by peeling off a few of the outer leaves, cutting the very bottom of the stem off, and then slicing them in half. If they’re really small, you can leave them whole; if they’re huge, you can cut them into quarters.
Next, place all the Brussels sprouts on a sheet pan and toss with olive oil, salt and pepper. Use your hands to toss to ensure they’re evenly coated with oil and seasonings.
Then, place Brussels sprouts cut-side down onto the baking sheet; try to avoid having them touch if you can. Roast Brussels sprouts in a 425-degree oven until perfectly browned and caramelized, flipping once.
Remove from the oven and toss with the lemon juice and lemon zest. Place back in the oven and bake for another 5-7 minutes.

Can I make these ahead of time? Yes, they can be made beforehand and warmed in the oven for about 15 minutes right before serving. I suggest only making them one day ahead of time or, even better, the morning of.
Can I make this recipe with broccoli instead of Brussels sprouts? Yeah, that would be great!
How should I store leftover Brussels sprouts? I suggest storing them in the refrigerator in an airtight container for up to four days.
Can I freeze them after they’re roasted? Yes, you can freeze previously Roasted Brussels sprouts. I suggest freezing them in a single layer on a sheet pan until frozen and then placing them in a freezer-safe bag and freezing them for up to three months.

Have a question that I didn’t answer? Ask me in the comments below, and I’ll get back to you ASAP!

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These Lemon Pepper Roasted Brussels Sprouts are roasted to perfect and have such a nice tangy and peppery flavor!

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Pre-heat oven to 425 degrees F. Rinse Brussels sprouts and then trim them. Peel off a few of the out leaves and then cut the very bottom of the stem off. Cut in half and place on a large sheet pan. If they’re really small you can leave them whole and if they’re really large you can cut them into quarters.
Toss sprouts with olive oil, salt and pepper and make sure they’re evenly coated. Place them in the oven and roast until perfectly browned and caramelized, flipping once, about 30 minutes.
Remove from the oven and add the lemon zest and lemon juice. Mix everything together and add back into the oven and bake another 7-10 minutes. Best when served warm or at room temperature.

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