Roasted Brussels Sprouts with Walnuts and Lemon
High-heat roasting transforms sprouts into caramelized, sweet bites finished with a nutty crunch.
Why This Recipe Works
High heat is the secret to removing the sulfurous bite of Brussels sprouts, replacing it with a deep, nutty sweetness. Finishing the dish with melted butter and toasted walnuts adds a layer of richness that balances the bright hit of fresh lemon juice.
Instructions
Adjust an oven rack to the lower-middle position, place a large rimmed baking sheet on the rack, and preheat the oven to 450°F.
Toss the Brussels sprouts with the olive oil, salt, and pepper in a large bowl until evenly coated.
Carefully remove the preheated baking sheet from the oven and transfer the sprouts to it. Quickly arrange them cut-side down in a single layer—they should sizzle as they hit the hot metal.
Roast until the sprouts are tender and the cut sides are deeply browned and charred in spots, about 20 to 25 minutes.
Whisk the lemon juice into the melted butter in a small bowl. Transfer the roasted sprouts to a serving bowl and toss with the butter mixture and the walnuts.
Serve immediately while the sprouts are still hot and the edges are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
