Once a divisive vegetable, Brussels sprouts have, thankfully, made a glorious comeback, largely due to simple, flavorful roasting methods. These Baked Brussels Sprouts are a prime example of how to transform these little green gems into an irresistible side dish! Marinated overnight in a zesty lemon, olive oil, and spice blend, then roasted to tender-crisp perfection, they boast a caramelized exterior and a tender interior that will convert even the most skeptical eaters. Get ready for a surprisingly delicious and healthy vegetable side that’s bursting with flavor!

Why I Love This Recipe

I used to be a Brussels sprout skeptic myself, but a good roasting technique changed everything. What I love most about this particular recipe is the overnight marinade. This simple step truly makes a difference, allowing the flavors of lemon, paprika, and garlic to deeply infuse the sprouts, resulting in a more flavorful and tender vegetable. The acidity from the lemon also helps to break down the sprouts slightly, enhancing their texture.

When roasted at a high temperature, these Brussels sprouts achieve that perfect balance of crisp, caramelized outer leaves and a tender, sweet interior. It’s a fantastic way to elevate a humble vegetable into a star side dish that pairs well with almost anything. Plus, the hands-on time is minimal, especially since the marinating is done ahead of time. It’s healthy, delicious, and incredibly satisfying!

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Ingredients:

• Juice of 1 lemon (freshly squeezed)
• 1 Tablespoon olive oil
• Pepper to taste (freshly ground recommended)
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon garlic salt
• Approximately 1.5 – 2 lbs Brussels sprouts, trimmed and cut in half (or quartered if very large)

Swaps and Notes

• Brussels Sprouts: Choose firm, bright green Brussels sprouts. If they are very large, quartering them ensures more surface area for caramelization and quicker cooking.
• Lemon Juice: Fresh lemon juice is crucial for the best flavor.
• Olive Oil: Extra virgin olive oil adds good flavor, but any cooking oil will work.
• Paprika: Sweet paprika offers a classic, mild flavor. Smoked paprika will add a deeper, smoky note, which pairs wonderfully with sprouts.
• Garlic Salt: If you don’t have garlic salt, use 1/2 teaspoon garlic powder and 1/2 teaspoon salt, or adjust salt to taste.
• Optional Spices: A pinch of onion powder, dried oregano, or even a tiny dash of cayenne pepper could be added to the marinade for extra flavor.
• Balsamic Glaze: A drizzle of balsamic glaze or reduction after baking can add a lovely sweet-tangy finish.

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Directions:

Preparing these flavorful Brussels sprouts is mostly hands-off, with the magic happening during the overnight marinade and roasting.

1. Prepare Marinade: In a large, resealable plastic bag or a medium bowl, combine the juice of 1 fresh lemon, 1 tablespoon olive oil, pepper (to taste), 1 teaspoon paprika, and 1 teaspoon garlic salt. Whisk or stir everything together until well combined.
2. Add Brussels Sprouts & Coat: Add the trimmed Brussels sprouts (halved or quartered, depending on size) to the bag or bowl. Seal the bag (or cover the bowl) and toss thoroughly until the Brussels sprouts are well coated with the marinade.
3. Refrigerate Overnight: Place the sealed bag or covered bowl in the refrigerator and let the Brussels sprouts marinate overnight (for at least 8 hours, up to 24 hours). This allows the flavors to truly penetrate the sprouts.
4. Preheat Oven for Roasting: When you’re ready to roast, preheat your oven to a hot 400°F (200°C).
5. Roast Sprouts: Spread the marinated Brussels sprouts in a single layer on a baking sheet. Ensure they are not overcrowded; if necessary, use two baking sheets to avoid steaming them.
6. Bake: Bake in the preheated oven for about 25 minutes, or until the Brussels sprouts are tender-crisp, with beautifully caramelized and slightly charred outer leaves. You can give them a shake or a quick toss halfway through baking for even browning.
7. Serve: Remove from the oven and serve immediately.

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Pro Tip:

The overnight marination is truly the secret to these flavorful Brussels sprouts. It allows the lemon and spices to deeply penetrate, resulting in a more tender and robustly flavored sprout. Also, ensure your oven is fully preheated and you don’t overcrowd the baking sheet; this high heat and ample space are crucial for achieving that desirable crispy, caramelized exterior.

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Serving Suggestions and Pairings

These Baked Brussels Sprouts are a versatile and delicious side dish that pairs well with almost any main course.

• Roasted Meats: They are a fantastic accompaniment to roasted chicken, beef (like a good Best Ever Beef Stew or Slow-Braised Beef Short Ribs Over Buttery Mash), or pork tenderloin.
• Fish & Seafood: Their bright, zesty flavor makes them a perfect match for pan-seared fish or baked salmon.
• Weeknight Meals: Elevate a simple weeknight dinner like pasta with chicken or a quick skillet meal. Consider pairing them with a lighter main course like my Grilled Chicken Breast with Salad & Creamy Herb Sauce.
• Southern Comfort: While not traditionally Southern, they can add a vibrant green to a Southern meal alongside dishes like my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.

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Storage and Leftover Tips

Leftover roasted Brussels sprouts are still tasty, though they lose some crispness.

• Storage (Cooked): Store any leftover cooked Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, spread them on a baking sheet and warm in an oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through and slightly crisped. Microwaving is not recommended as it will make them soggy.
• Freezing: Cooked Brussels sprouts are not ideal for freezing as their texture can become mushy upon thawing.

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More Recipes You Will Love

If you loved the fresh, healthy, and easy approach to preparing vegetables, you’ll definitely want to explore some of these other fantastic recipes:

• For another fantastic and easy-to-make chicken and rice dish, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• If you’re a fan of quick and easy seafood, my Creamy Shrimp & Broccoli Alfredo Pasta is a must-try.
• And for a truly versatile and easy meal, These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are always a hit.

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Final Thoughts

These Baked Brussels Sprouts are a testament to how a simple vegetable can be transformed into a deeply flavorful and satisfying side dish. The overnight marinade works wonders, and the roasting method ensures a perfect texture every time. Say goodbye to soggy, bitter sprouts and hello to a vibrant, tender-crisp addition to your meal!

What’s your secret to getting vegetables perfectly crispy when roasting? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.