Friday, November 22

Recipe: Quick and Easy Roasted Brussels Sprouts with Lemon and Parmesan

Quick and easy roasted brussels sprouts with lemon and parmesan -
A healthy vegetable side dish that's nice enough for Thanksgiving, yet easy enough to make for everyday (recipe here).

Hip hip hooray, it's Brussels sprout season! This is a little shout out for my quick and easy, one bowl, one pan, super popular roasted Brussels sprouts recipe. There's no need to cut a little X in each stem or boil them before roasting. You don't even have to turn them while they're cooking. And oh, do they taste good.

I gobbled up two pounds last week (they actually reheat pretty well in the microwave) and have two more pounds of raw sprouts waiting in the fridge.

Toss them with lots of lemon juice and Parmesan or Pecorino, or gussy them up a little with some garbanzos and dijon. If you're lucky enough to have any leftovers (I always double the recipe), try tossing them with some bowtie pasta, crumbled bacon, and pan-fried (in bacon grease) fresh breadcrumbs. Oh my.

Need more convincing? Here's what Farmgirl Fare readers are saying about this recipe:

—I ended up making this last night as the vegetable accompaniment to our meat and it was a great hit! Even my younger brother who is an avid veggie hater ate these up!

After reading your blog, I put a pan of these little cabbages in the oven last night. They never made it into a bowl. I had to try one, then two...Crunchy outside and butter soft inside.

I did the "simple" with Orecchiette pasta and lots of parmesan. So savory and perfect! I never thought to cook them at such a high temp, but I loved it. Thanks!

Just made the "gussied up" version for a mid-morning snack :) My house smells heavenly and I am one happy camper. I stuck a handful of split fingerlings around the edge of the pan that were due to be eaten, and life is indeed good. I am sharing this recipe with everyone who will listen!

Made these slightly gussied up (no chickpeas) for Thanksgiving to rave reviews. Just delicious. And so easy!!!!!!!!

More Thanksgiving vegetable recipe inspiration from Farmgirl Fare:

©, the sprout crazed foodie farm blog where one of us has been known to eat leftover roasted Brussels sprouts for breakfast.


  1. I discovered roasted brussel sprouts this past spring. We eat them every couple of weeks and my 22 month old loves them! I will definitely try this recipe next time.

  2. I've been asked to bring a vegetable side for Thanksgiving...'anything but Brussels sprouts!' Arrrgh! Forget them, I'm going to make these babies for ME!

  3. Ha! I did try this recipe last year and it is one of our favorites! As a matter of fact, it is on the menu for Thanksgiving this year. :)

  4. Oh, I've made this recipe and it is soooo good. Thanks for the reminder to make them again.

    Susan, Happy Thanksgiving to you and your family and thank you for sharing your farm life with us. I love your site!

  5. This is another of your favorites of mine, and the only way I'll make brussels sprouts now. But breadcrumbs in bacon grease? Oh my porky goodness, I'm pulling out the bacon right now! Can't wait to try it!

  6. I am trying to get more leafy greens in my diet, that looks like a great recipe.

  7. I adore sprouts too! Love the idea of adding lemon and of course chestnuts are traditional here if serving with chicken or turkey.

    Wishing you a fabulous day tomorrow. xxx


December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

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