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 can remember correctly, I think we have been making them as our holiday vegetable side dish for the past few years.

Lemon Pepper Brussels Sprout Recipe Ingredients

Brussels Sprouts – I always prefer to use fresh Brussels sprouts in my recipes so I would 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 always 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 could also use your favorite cooking oil instead. I also like to be generous with my olive oil when roasting vegetables but you can definitely cut back on the amount if you want.
Salt – I like to use a good flaky sea salt for this recipe. You could also use a flaky kosher salt. I prefer not to use regular table salt in my of my recipes but that would definitely work too if that is what you have!
Pepper – Again, I don’t like to use regular finely ground black pepper like 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 a most grocery stores.
Lemon – Fresh lemon is a must for this recipe! I use both the lemon juice and zest so you don’t want to buy the bottled lemon juice!

How To Make Lemon Pepper Roasted Brussels Sprouts

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 and 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 make sure they’re evenly coated with oil and seasonings.
Then, place Brussels sprouts cut side down onto the baking sheet, try to avoid having them touching 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 ahead of time and just warmed in the oven for about 15 minutes right before serving. I would 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 would store in the refrigerator in an airtight container for up to 4 days.
Can I freeze them after they’re roasted? Yes, you can freeze previously Roasted Brussels sprouts. I would suggest freezing them in a single layer on a sheet pan until frozen and then placing them in a freezer safe bag and freezing up to 3 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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