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Roast Brussels Sprouts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This recipe for roasted Brussels sprouts elevates a humble winter vegetable into a vibrant and textured side dish. By roasting the sprouts at a high temperature with the cut side down, they develop a deep, caramelised flavour and a crisp exterior that contrasts beautifully with their tender centres. This vegetarian dish moves away from traditional boiling methods, opting instead for a modern approach that highlights the natural sweetness of the brassica.

Packed with vitamin C and fibre, these sprouts are finished with a bright squeeze of lemon juice and nutty toasted almonds for added crunch. The addition of savoury Parmesan cheese provides a sophisticated salty finish, making this an ideal accompaniment to a Sunday roast or a festive dinner. It is a simple yet elegant way to ensure everyone at the table asks for a second helping of greens.

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Ingredients for Roast Brussels Sprouts

  • 300g fresh brussel spouts, halved

  • 1 tablespoon olive oil

  • 1/4 teaspoons kosher salt

  • 60ml raw sliced almonds

  • juice of 1/2 lemon

  • 2 tablespoons parmesan cheese, grated

How to make Roast Brussels Sprouts

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Preheat oven to 204°C.

Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.

Bake the brussel sprouts, cut side down, for 20 minutes.

Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.

Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.

Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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