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Roasted Smoky Lemon Brussels Sprouts

  • Author: Tessa
  • Total Time: 20 mins
  • Yield: 4 side servings 1x


Need a break from the bacon and butter routine? Try this quick, healthy, impressive preparation for your next batch of Brussels sprouts.


  • 1 lb. Brussels sprouts, stem and dirty outer leaves removed, quartered if large, and well dried
  • 1 1/2 T olive oil
  • 3/4 t sea or kosher salt
  • 1/4 t ground black pepper (or more to taste)
  • 1 T fresh squeezed lemon juice
  • 1/2 t smoked (Spanish) paprika


  1. Preheat oven to 425 degrees (F). On a shallow rimmed baking sheet, toss sprouts with olive oil, 1/2 teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
  2. Roast in bottom third of oven for 5 minutes. Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized. Immediately toss with lemon juice on the sheet pan, then stir in smoked paprika. Sprinkle with a little more salt, to taste. Serve after cooling slightly (see notes for make-ahead storage).


Nutrition: the recipe is gluten free, vegan, and super healthy.

The sprouts are excellent served fresh, but they also do well kept in the fridge for a few days. For optimal texture, let them cool right on the sheet pan before piling them into an airtight container. Reheat in a 300 degree oven, uncovered, 15 to 20 minutes.

You can substitute regular paprika with good results, it just won’t have quite the depth and mystery of the smoked variety.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Vegan