This Easy Mediterranean Lemon Herb Roasted Brussels Sprouts Recipe Is Tender & Tangy by Elisa Schmitz

This Easy Mediterranean Lemon Herb Roasted Brussels Sprouts Recipe Is Tender & Tangy

Brussels sprouts are an amazing little vegetable. Not only do these "mini cabbage heads" look as good as they taste, but they also pack a boost of nutrition in each bite. Brussels sprouts are a member of the cruciferous vegetables family, along with broccoli, kale and cauliflower. They're loaded with fiber, protein, antioxidants, vitamins and minerals. And, they may help prevent some serious health conditions like certain cancers, high cholesterol, high blood pressure and heart disease, among other conditions.

As awesome as they are, cooking Brussels sprouts always seemed kind of tricky to me. I'd made them once before and they turned out tough and chewy, which made me leery of trying again. But I decided to roast them Mediterranean style, in olive oil, lemon and herbs, and I'm so glad I did. This easy roasted Brussels sprouts recipe is not only flavorful, but also tender and tangy. It's the best Brussels sprouts side dish I've ever had. This recipe is a simple way to enjoy the health benefits of this nutritious green vegetable, too.

Serve these tasty sprouts as a healthy vegetarian and gluten-free side dish alongside your favorite proteins or grains for dinner. These healthy and flavorful veggies have become a favorite for us!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6


  • 1 pound Brussels sprouts, rinsed and trimmed (about 25 Brussels sprouts)
  • 1/3 cup extra virgin olive oil
  • juice of a large lemon (about 2 1/2 tablespoons)
  • 3 teaspoons of your favorite Mediterranean or Italian spice blend
  • sea salt and black pepper, to taste, if desired
  • 1/4 cup freshly grated Parmesan cheese for garnish, optional

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Recipe Notes

  • I used a casserole dish sprayed with cooking spray, but you can also use a metal baking pan lined with aluminum foil, which makes for easy cleanup.
  • I used B&B Gardens Provisions Go To Blend, which contains kosher salt, black pepper, oregano, granulated garlic, chili flakes and dehydrated chopped onion. But you can use your favorite Mediterranean, Italian or even Greek seasoning blend. 
  • Store leftovers in a container in the refrigerator for up to three days. Reheat in the microwave.

Here's how you make it:

  1. In a large bowl, combine the olive oil, lemon juice and spices. Add the Brussels sprouts and toss to coat. Season with salt and pepper, if desired.
  2. Pour into a prepared casserole pan. Bake at 375 degrees F for about 30 minutes, stirring halfway through.
  3. Remove from oven. Garnish with Parmesan cheese, if desired.

Nutrition Facts Per Serving

Calories: 130

Total Fat: 11.5g

Saturated Fat: 1.7g

Cholesterol: 0mg

Sodium: 20mg

Total Carbohydrate: 7g

Dietary Fiber: 2.9g

Total Sugars: 1.8g

Protein: 2.6g

Vitamin D: 0mcg

Calcium: 26mg

Iron: 1mg

Potassium: 302mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! I love brussels sprouts! Going to try it your way soon. I'm making my roasted fennel and carrots tonight. Recipe coming soon! :-)
Elisa Schmitz
I was so happy with how this dish turned out. Hope you enjoy it, Donna John , and can't wait to try your fennel recipe! #bluezonesforever
That looks really awesome. 😋

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