Q : How long does it take to roast Brussels sprouts?

A : Roast for 25–30 minutes at 200 - 220°C (400 - 430°F) , flipping halfway for even browning.

Q : What temperature is best for roasting Brussel Sprouts?

A : A hot oven (200–220°C / 400–430°F) ensures crisp, caramelized edges without drying out the center.

Q : Should you boil Brussels sprouts before roasting?

A : Not necessary—roasting from raw gives the best texture and flavor.

Q : Why are my Brussels sprouts soggy?

A : Overcrowding the pan traps steam. Use a large baking sheet and arrange them cut side down.

Roasted Brussels Sprouts with Lemon and Dukkah

Name: Roasted Brussels Sprouts with Lemon and Dukkah
Prep time: 10 min
Cook time: PT-496134H34M28S
Total time: PT-496134H34M28S
Cuisine: Mediterranean
Ingredients: 750 g (1.6 lbs) Brussels sprouts, trimmed and halved; 2 - 3 tbsp olive oil; 1 lemon, zested and juiced; Salt and freshly ground black pepper, to taste; To Garnish:; 2–3 tbsp dukkah; Extra lemon zest (optional); Extra drizzle of olive oil (optional)

Description

Brussels sprouts don’t have to be boring! These oven roasted Brussels sprouts are crisp on the edges, tender in the middle, and brightened with lemon and nutty dukkah. Perfect for fall and winter meals, they’re easy, healthy, and delicious enough for your holiday table.

Ingredients

750 g (1.6 lbs) Brussels sprouts, trimmed and halved

2 - 3 tbsp olive oil

1 lemon, zested and juiced

Salt and freshly ground black pepper, to taste

To Garnish:

2-3 tbsp dukkah

Extra lemon zest (optional)

Extra drizzle of olive oil (optional)

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Instructions

1. Preheat the Oven
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Prepare the Brussels Sprouts
Trim the ends off the Brussels sprouts and remove any tough outer leaves. Cut each sprout in half lengthwise.

3. Season and Toss
Place the halved Brussels sprouts in a large mixing bowl. Add olive oil, lemon zest, a generous pinch of salt, and freshly ground black pepper. Toss well to coat evenly.

4. Roast until Golden
Spread the Brussels sprouts out on the prepared baking sheet in a single layer, cut side down for extra caramelization.
Roast for 25–30 minutes, flipping once halfway through, until golden brown and crisp on the edges.

5. Finish with Lemon and Dukkah
Remove from the oven and drizzle with freshly squeezed lemon juice. Transfer to a serving platter and sprinkle generously with dukkah. Add extra lemon zest or a light drizzle of olive oil if desired.

6. Serve Warm and Enjoy
Serve immediately while warm and crispy. Perfect alongside roast meats or as a festive vegetarian side.

Notes

Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in a hot oven or skillet to bring back their crisp texture.

How to Freeze Brussels Sprouts: Cool the roasted Brussels sprouts completely, then spread them out on a parchment-lined baking sheet and flash freeze until solid. Once frozen, transfer to a freezer-safe container or bag and store for up to 1 month.

Chef’s Note: While it’s 100% safe to freeze brussels sprouts, we don’t recommend it — the texture changes completely, and they lose their crispness.

How to Reheat Brussels Spouts: Warm in the oven at 200°C (400°F) for 5–10 minutes, or reheat in a skillet over medium heat until hot and slightly crisp again.

Leftovers: Add to salads, pasta, or grain bowls.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Side Dish
Method: Oven-Roasted
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 103
Sugar: 3.8 g
Sodium: 225.5 mg
Fat: 5.1 g
Carbohydrates: 14.1 g
Protein: 4.4 g
Cholesterol: 0 mg