Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds
Tender roasted Brussels sprouts enhanced by bright lemon zest and crunchy toasted almonds for a simple yet flavorful side dish. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs Brussels sprouts, trimmed and halved, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 cup sliced almonds, toasted
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 lb trimmed and halved Brussels sprouts with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 minced garlic clove in a large bowl until evenly coated.
- Step 2: Spread the Brussels sprouts cut side down on a baking sheet in a single layer. Roast for 20-25 minutes until edges are crispy and centers are tender.
- Step 3: Remove from oven and immediately toss with 1 tsp lemon zest, 1 tbsp fresh lemon juice, and 1/4 cup toasted sliced almonds for a bright, nutty finish.
Frequently asked questions
How long does Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Garlic Roasted Brussels Sprouts with Toasted Almonds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
