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Active Time
5 minutes
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Total Time
30 minutes
Ingredients
Serves 4
Step 1
Preheat oven to 400° F.
Step 2
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Step 3
Bake the brussel sprouts, cut side down, for 20 minutes.
Step 4
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Step 5
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Step 6
Serve.
This recipe was originally published on Weelicious as "Roast Brussels Sprouts".
Leave a Review
Reviews (31)
Back to TopFollowed recipe although doubled. Sprouts perfectly cooked. Tastes divine. Will make often. Love Brussels sprouts.
Anonymous
Sarasota FL
11/20/2021
What a great easy recipe for a weeknight! Everyone loved it and it's Gluten Free. I will definitely make this again.
stobier
Delray Beach, FL
11/5/2019
These came out fantastic! The lemon and the salt really do a great job of bringing out the flavor. The almonds also added a unique dimension to the taste, which I liked. This is my first time eating brussel sprouts, and it certainly won't be my last.
chefxlopez
Roswell, NM
6/27/2019
Elegant dish and easy to make!
Anonymous
Atlanta, Ga
6/11/2019
This was really good. 25 mins made them a little more soft than I would prefer so I would say 22mins. I also added garlic that added nice flavor. I used garlic salt from trader Joe's instead of just salt.
clw333
Lafayette, CA
4/22/2017
I have made this several time for 2 and for dinner with friends. It is easy to make and delicious.
sushmasingh
Sacramento, CA
3/13/2017
Love the ingredient mix, but made it in a cast iron skillet, also used chopped walnuts as I was out of almond. Delicious. Will continue to tweak this recipe and make it my own. This is the first time my husband actually loved Brussels sprouts.
cathylp
Philadelphia, PA
1/13/2017
I agree about the ads/printing settings... Just emailed them. We shall see.
cabpgb218
12/31/2016
This was great. I made it with coarsely chopped hazelnuts instead of almonds. Very easy and delicious!
mhynie
Toronto, Canada
12/25/2016
Sorry...I think this could be good, but I had issues with it as written. The lemon juice was overpowering, and the brussel sprouts were a bit overdone. I might toast the almond slices separately and add them back at the end.
c57beakman
Seattle
12/24/2016
Simple and delicious. Best cooking method to enjoy sprouts.
csboord
11/30/2016
Easy and delicious!
dgoadarl
Arlington, TX
11/23/2016
Fantastic recipe and so easy.
acnoriel
Lake Arrowhead, CA
7/9/2016
It was simple and delicious! I was hesitant to used the full amount of lemon juice, but it was just right. I may also just toast the almonds for a little bit and set aside until time to add to the brussel sprouts for appearance sake. I'll definitely use this again and again.
anita77
Princeton, NJ
4/19/2016
我们喜欢这道菜。很容易也很好吃。三星ously, the hardest part of making this recipe is turning the cut sprouts all cut-side down. I can even serve it to my vegan friend by leaving off the cheese. I always have a variety of nuts in the freezer. I saw that one reviewer used walnuts instead of almonds. Sounds tasty, and I may try it next time. I want to add my comments to those made by others. This website is getting PAINFUL to use. The pop-up ads, in addition to being annoying, make the pages load slower than molasses in January. The formatting for printing a recipe is ridiculous. Three sheets of paper for this simple a recipe? The font is too large, the photos no longer display, and it's a waste of paper.
maria4planning
Silicon Valley
2/20/2016
