This roasted Brussels sprouts recipe is the ultimate crispy and flavorful side dish! Coated in a tangy lemon mustard sauce, these sprouts are perfect for Thanksgiving or any weeknight dinner.
I made these lemony roasted Brussel sprouts this past T-day and they were a hit, or at least I’m declaring they were a hit. They’re super simple to make and the payoff is delish. They’re crunchy, salty, buttery and a final hit of bright lemon at the end makes ‘em a real crowd pleaser.
This method works for roasting any type of vegetable, but it’s particularly great for Brussels sprouts. The trick is blasting them with high, dry heat so they get a charred, crispy exterior while staying tender inside. So good!
Our oven has a built-in roasting function, it’s amazing. I put the veg in, turn the oven to roast, the veg gets blasted with heat and 20 minutes later it’s done. But, this can be done with any oven, you just wanna turn the broiler to high, let your oven preheat, then cook your veg about 5 inches away from the broiler grate, turning every 5 minutes for about 10-15 minutes and then just bake at 350°F for another 5-10 minutes if they need it. You want it really hot and dry to get those veggies charred!
The key to having these sprouts tasting delish is to make sure they are roasting, not steaming. Spread them out evenly on your baking sheet, use two if you need it. If the sprouts steam they’ll get that not so appealing, sulfer-y, gross smell/tasting thing happening. I’ll leave it at that. You know what I’m talking about.
These crispy roasted Brussels sprouts with lemon mustard sauce are a game-changer. They’re versatile, easy to make, and packed with flavor.
The Best Crispy Roasted Brussels Sprouts with a Lemon Mustard Sauce
These crispy roasted Brussels sprouts with lemon mustard sauce are a game-changer. They’re versatile, easy to make, and packed with flavor. Whether you’re serving them at a holiday gathering or enjoying them on a quiet weeknight, this recipe is sure to become a staple in your kitchen. Give it a try and let me know how it goes in the comments below!
Why You’ll Love These Roasted Brussels Sprouts
- The Best Flavor: The combination of crispy Brussels sprouts and tangy lemon mustard sauce is irresistible.
- Easy and Quick: Only 10 minutes of prep and 20 minutes of roasting.
- Perfect for Any Occasion: Whether it’s a holiday dinner or an easy weeknight side dish, this recipe is a winner.
- Versatile: Works as a base recipe for other roasted vegetables. The bright lemon sauce goes good on everything!
Ingredients You’ll Need
For the Brussels Sprouts:
- Brussels sprouts – Trimmed and sliced super thin
- Olive oil
- Butter
- Salt
- Pepper
For the Lemon Mustard Sauce:
- Mayonnaise
- Lemon – Zest and Juice
- Dijon mustard – Smooth or whole grain both work here. Use what you like.
- Salt
- Pepper
Step-by-Step Instructions
- Prep Your Oven
If your oven has a roasting function, use it! Preheat the oven’s broiler on high and set the top rack so the sprouts will be about 5 inches from the broiler grate. - Make the Lemon Mustard Sauce
In a small bowl, mix together the mayonnaise, lemon juice and zest, Dijon mustard, salt, and pepper. Set aside to let the flavors meld while you prepare the sprouts. - Prep the Brussels Sprouts
Slice your Brussels sprouts thinly to ensure they roast evenly. Toss them with olive oil and a generous pinch of salt. Spread them in a single, even layer on a baking sheet—use two sheets if you need to avoid overcrowding. - Roast the Sprouts
Add a few pats of butter on top of the sprouts before placing the baking sheet under the preheated broiler. Roast about 5 inches away from the broiler and toss the sprouts every 5 minutes to ensure even cooking. Keep an eye on them; they should be crispy and dark brown, which takes 20-30 minutes depending on your oven. If needed, bake at 350°F for an additional 5-10 minutes. - Finish with the Sauce
Once the Brussels sprouts are done, transfer them to a serving dish. Drizzle with that delicious lemon mustard sauce and finish with a some fresh ground black pepper. Serve immediately and enjoy!
Tips for Perfectly Roasted Brussels Sprouts
- Avoid Steaming: Spread the sprouts out evenly on the baking sheet. Overcrowding will cause them to steam instead of roast, leading to soggy sprouts. Give them lots of room.
- Use High Heat: These Brussels sprouts get roasted at a high temp so they almost oven-fry. If your oven doesn’t have a broiler, bake at 425°F instead.
- Slice Thinly: Thinner slices mean more surface area to get crispy and caramelized.
FAQs About Roasting Brussels Sprouts
What makes Brussels sprouts crispy in the oven?
Using high, dry heat and avoiding overcrowding on the baking sheet are key to getting crispy sprouts. Tossing them in enough oil also helps achieve that golden-brown exterior.
Can I make roasted Brussels sprouts ahead of time?
Yes! You can roast them in advance and reheat them in a hot oven (about 400°F) for 5-10 minutes to bring back their crispiness.
How do I store and reheat roasted Brussels sprouts?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or on a skillet to restore their crisp texture. I like any leftovers tossed into a salad the next day.
Did you try these Crispy Roasted Brussels Sprouts? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Roasted Brussels Sprouts
Ingredients
The Brussels Sprouts
- 4 C brussels sprouts trimmed and sliced thin
- 1/4 C olive oil more or less
- 2 tbsp butter
- salt
- fresh ground black pepper
The Lemon Mustard Sauce
- 2 tbsp mayo
- 1/2 lemon zest and juice
- 2 tsp dijon mustard
- salt
- fresh ground black pepper
Instructions
- If you don’t have a roasting function, get your oven’s broiler pre-heated on high and set your top rack so the sprouts will be about 5 inches from the broiler grate.
- First up, make that sauce. Mix your mayo, lemon juice and zest, mustard, salt and pepper together in a small bowl and set aside while you get the sprouts cooking.
- Slice your sprouts, keep them as thin as you have the patience for. Toss with salt and olive oil and scatter in a thin layer on your baking sheet. Keep the layer thin and even so they roast and not steam.
- Add a few pats of butter on top and get them in that oven, preheated broiler on high. Cook about 5 inches away from the broiler and toss every 5 minutes or so. Be sure to keep an eye on them, ovens vary and yours may need more or less time. I would estimate about 20 - 30 minutes total. You want them crispy and dark brown.
- Once they’re done, add them to your serving dish and drizzle with that lemony sauce. I would suggest a bit of fresh ground pepper too. That’s it. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Roasted Brussels Sprouts
This could be one of the best preparations for Brussel sprouts. I’m def ready to eat up.