Lemon and Herb Roasted Brussels Sprouts | The Little Shop of Olive Oils

Lemon and Herb Roasted Brussels Sprouts



  1. Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
  2. Trim the base stem of the Brussels sprouts and remove any coarse or wilted outer leaves. Slice the sprouts in half and place them in a large bowl. 
  3. Drizzle with olive oil and vinegar and toss well to coat, massaging the oil into the sprouts as you do so.
  4. Spread the sprouts out evenly on the baking sheet and drizzle any of the remaining oil and balsamic on top. Sprinkle the salt and pepper over the top.
  5. Roast for 30-35 minutes, turning once, halfway through cooking. Once they are golden brown on the outside, and fork-tender in the center, remove from the oven. Serve immediately and enjoy!
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