Lemon Rosemary Brussels Sprouts

lemon rosemary brussels sprouts

Happy Thanksgiving!

With turkey day tomorrow, I am all giddy with menu planning.

The holiday season has foodie written all over it! For those who love to cook, Thanksgiving day is heaven. This year my in-laws are here and are making a roast and crab. Though I am a little sad to not be having turkey for Thanksgiving, it is also fun to experience the traditions my husband grew up with. I will be making these Lemon Rosemary Brussels Sprouts, my  Italian Sausage, Mushroom & Roasted Chestnut Stuffing, and a Cranberry Orange Cheesecake that you will see on the blog next week!

Nothing fancy to see here, kids! Nothing fancy at all.

When you are making a kitchen full of recipes, it’s always a great idea to have some super easy recipes to balance out the recipes that are a little more time consuming. These Lemon Rosemary Brussels Sprouts make for the perfect Thanksgiving side as they are easy, flavorful, and healthy to balance out all the pie you will be eating.

lemon rosemary brussels sproutsLemon Rosemary Brussels SproutsLemon Rosemary Brussels Sprouts

Brussels sprouts are my favorite winter greens. An 80g (about 1/3 cup) serving of sprouts contains four times more vitamin C than an orange, and a cup of cooked Brussels sprouts contains only about 60 calories.

I make Brussels sprouts on a nearly a weekly basis during the winter/fall. The recipe we have on weekly repeat is Roasted Honey Sriracha Brussels Sprouts, but for Thanksgiving I wanted a recipe for didn’t have honey or any other sweetener in it since I plan on getting plenty of that from pie and cheesecake.

lemon rosemary brussels sproutslemon rosemary brussels sprouts

4.0 from 1 reviews
Lemon Rosemary Brussels Sprouts
Prep time
Cook time
Total time
Serves: 6-8
  • 3 pounds brussels sprouts
  • zest of one lemon
  • juice of one lemon
  • 2 twigs fresh rosemary
  • 2 tablespoons olive oil
  1. Preheat oven to 400°F.
  2. Whisk together olive oil, lemon juice, lemon zest, and rosemary.
  3. Cut the ends off of the Brussels sprouts (you can also cut the brussels sprouts in half), and then toss Brussels sprouts with sauce.
  4. Place Brussels sprouts on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, a little crispy on the outside and tender inside, 30 to 35 minutes.
  5. The leaves that are loose will be especially brown and crispy.
  6. Transfer to a bowl and serve.


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    Chrissa - Physical Kitchness

    Girlfriend – brilliant! I always roast my brussels with balsamic but this is a way I’ve never seen before! TRYING THIS!


    I am loving the idea of sprouts with lemon and rosemary! YUM!

    Heather Davis

    My family loves brussel sprouts. I will be trying this recipe. Thanks!

    Zully Hernandez

    Brussel sprouts are so good – it’s actually one of those foods I was surprised to like because they get such a bad rap! Since they are in season, I’ll definitely want to try this recipe 🙂

    Nicole Thien

    These look amazing! I can’t wait to try! Brussel Sprouts are so good!

    Allison Jones

    I never quite know how to tackle brussel sprouts! These look amazing and the recipe sounds pretty simple too.


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