Roasted Brussels Sprouts with Lemon Thyme Vinaigrette, an easy and delicious oven roasted vegetable side dish recipe full of flavor!
Need a quick and easy vegetable side dish recipe that is perfect for a busy weeknight? Give these Roasted Brussels Sprouts with Lemon Thyme Vinaigrette a try! The crispy Brussels sprouts are topped with an easy homemade lemon thyme vinaigrette. Even my vegetable hating child didn’t complain. Crazy! These Roasted Brussel Sprouts would also be fabulous alongside my Ricotta Herb Mashed Potatoes and Easy Lemon Chicken.
If you have wondered how to make Brussels Sprouts in the oven, I’ve got an easy recipe for roasted Brussel sprouts for you today! I call them Brussel Sprouts, but I know they’re really Brussels sprouts. So hard to say isn’t it? You’re going to love these yummy Brussels sprouts!
So to get started on these oven roasted Brussel sprouts, place all the Brussels sprouts on a large baking sheet. I used a 2 pound bag of Brussels sprouts (thank you Costco!), but you really could easily alter this recipe for as much as you’d like. Cut off the bottoms of the sprouts, then cut each sprout in half so they roast quicker.
Once you have your sprouts ready to go, make the homemade vinaigrette…
You don’t even need to mix the vinaigrette in a separate bowl if you don’t want to, although I did. I whisked all the ingredients together, olive oil, lemon juice, garlic powder, dried thyme, and salt and pepper, then poured over the sprouts and tossed them gently to coat. Next time though, I’m going to skip the bowl!
Fresh lemon juice would probably be best but since this is supposed to be quick and easy, I just used bottled. Fresh garlic and thyme as well would probably be better but I used garlic powder and dried thyme. If you use fresh thyme, I’d suggest tossing it in AFTER the Brussels sprouts have cooked and not before.
Place the Brussel sprouts in a 400 degree F oven for about 30-40 minutes or until crispy on the outside and cooked through.
They only took about 30 minutes for me, but if you like them extra crispy, you may want to leave them in a little longer. I’d also suggest, mixing the Brussels sprouts a few times while cooking so they brown evenly.
To be healthy, I did not add more dressing to the sprouts after they were finished cooking.
However, if you want more flavor, double the vinaigrette dressing ingredients. Add half of the Lemon Thyme vinaigrette before cooking, and then toss the Brussel Sprouts with the other half of the vinaigrette AFTER they cook and before serving.
If you’re not in the mood for making a vinaigrette from scratch, I bet you could also use a store bought vinaigrette.
Serve immediately. Although is it crazy that I like to eat cold Brussel Sprouts too? As I mentioned above, even my daughter (who hates all vegetables…) didn’t complain about these. I think she’s warming up to Brussel sprouts, thank goodness!
Hope you enjoy these delicious and easy oven Roasted Brussels Sprouts with Lemon Thyme Vinaigrette!
|Roasted Brussels Sprouts with Lemon Thyme Vinaigrette Recipe|| |
- 2 pounds fresh Brussels sprouts, bottoms cut off each sprout cut in half
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Preheat oven to 400 degrees F. Place cut sprouts in a single layer on a large baking sheet.
- In a small bowl whisk together olive oil, lemon juice, thyme, salt, garlic powder, and pepper. Pour over sprouts and toss gently to coat.
- Roast Brussel sprouts at 400 degrees F for about 30-40 minutes or until sprouts are crispy and cooked through. Stir Brussel sprouts even now and then while cooking to cook and brown evenly.
SNAPPY SUBSTITUTIONS: Instead of a homemade vinaigrette, you could use store bought.
Other side dish recipes you may enjoy:
- Fresh Green Beans with Bacon and Sliced Almonds – Boulder Locavore
- Yogurt Broccoli Salad – Snappy Gourmet
- Perfectly Seasoned Roasted Potatoes – The Pretty Bee
- Stir-Fried Sugar Snap Peas – Melly Cooks