Citrus–Parmesan Brussels Sprouts

These are Brussels sprouts for people who think they don’t like Brussels sprouts. High heat gives you craggy, crisp edges and tender centers, then a quick toss in a lemon–orange–Parmesan dressing pulls everything into salty, bright, borderline-addictive territory. It’s the kind of side that disappears before the gravy hits the table.

The sprouts roast hard on a preheated sheet pan so they caramelize instead of steaming, then go straight into a bowl with citrus, garlic, Dijon, and plenty of finely grated Parmesan. The dressing clings to the hot sprouts, turning glossy and almost creamy without any heavy sauce. They’re built to cut through richer mains — especially our Chili–Maple Turkey — and they slot perfectly into a full holiday plate with Classic Rustic Mashed Potatoes, Hot Honey Cornbread Panzanella, a Chili–Citrus Cranberry Smash, and a slice of Classic Silky Pumpkin Pie to finish.

Citrus–Parmesan Brussels Sprouts

Bowl of crispy roasted Brussels sprouts with citrus zest and Parmesan on a wooden table
Prep
⏱️
Roast
🔥
Total
⏳
Serves
🍽️ 4–6

Ingredients

  • 1 1/2 lb Brussels sprouts, ends trimmed and halved lengthwise
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more to finish
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • Zest of 1 lemon
  • Zest of 1/2 orange (optional but highly recommended)
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice (or extra lemon juice if you prefer)
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 2 cloves garlic, finely grated or minced
  • 1/2 cup finely grated Parmesan cheese, divided
  • 2 tbsp chopped fresh parsley or chives
  • Flaky sea salt, for serving
Pro Tip — Trim and give them space: Slice off just the dried end of each sprout and remove any tough outer leaves. For maximum browning, roast the halves cut-side down with a little breathing room between them. If the pan is crowded, they’ll steam instead of crisp.
Dial in the citrus: Start with the amounts listed, then taste and add an extra squeeze of lemon or pinch of salt at the end. The dressing should taste slightly bold and zippy on its own — it mellows once it hits the hot sprouts and Parmesan.

Instructions

  1. Heat the oven and pan: Place a large rimmed baking sheet on the middle rack and heat the oven to 425°F (218°C). Preheating the pan helps the sprouts start sizzling the second they hit the tray.
  2. Prep the Brussels sprouts: Trim the stem ends and discard any tough or discolored outer leaves. Halve each sprout lengthwise. In a large bowl, toss the sprouts with 2 tbsp olive oil, kosher salt, black pepper, and red pepper flakes (if using) until evenly coated.
  3. Roast until deeply browned: Carefully pull the hot baking sheet from the oven and quickly arrange the Brussels sprouts cut-side down in a single layer. Return to the oven and roast for 18–22 minutes, until the cut sides are nicely charred and the centers are tender.
  4. Mix the citrus–Parmesan dressing: While the sprouts roast, add lemon juice, orange juice, Dijon, honey or maple, remaining 1 tbsp olive oil, garlic, lemon zest, and orange zest to a large mixing bowl. Whisk until emulsified, then stir in about 1/3 cup Parmesan to form a loose, creamy dressing.
  5. Toss while hot: As soon as the Brussels sprouts are done, transfer them straight from the pan into the bowl with the dressing. Toss well so the hot sprouts absorb the citrus and melt the Parmesan slightly. Add most of the remaining Parmesan and the parsley or chives, tossing again to coat.
  6. Taste and finish: Taste and adjust with more salt, pepper, or a squeeze of lemon as needed. Transfer to a serving dish, sprinkle with the last bit of Parmesan and a pinch of flaky sea salt, and garnish with extra citrus zest if you like. Serve immediately alongside rich mains like roast turkey or beef.
By •
Citrus–Parmesan Brussels Sprouts | PantryJoy Pinterest pin

Subscribe to PantryJoy

Get our Maple Latte recipe card + 10% off delivered to your inbox.

Back to blog