Golden, crisp-edged, and bursting with bold flavor, these marinated roasted Brussels sprouts are anything but ordinary. An overnight soak in lemon and spices transforms them into a zesty, savory side with irresistible depth.
The citrusy marinade infuses each sprout with vibrant brightness, while a high-heat roast delivers caramelized perfection.
The result is a side dish that’s equal parts tender and crisp, ideal for both weeknight meals and festive gatherings.
Simple to prepare yet rich in flavor, this recipe proves just how crave-worthy Brussels sprouts can be. Whether served straight from the pan or plated with care, they’re guaranteed to impress.
Marinated Roasted Brussels Sprouts – Ingredients Spotlight
Brussels Sprouts: The star of the dish, these vibrant green gems turn tender inside and irresistibly crisp on the outside, absorbing every nuance of the marinade.
Lemon Juice: This bright citrus element awakens the sprouts with a refreshing tang, balancing the earthiness with a clean, zesty lift.
Olive Oil: A silky base that helps the marinade cling to each sprout, encouraging even roasting and golden, caramelized edges.
Paprika: Adds subtle warmth and a hint of smokiness, deepening the flavor and enhancing the roasted aroma.
Garlic Salt: A savory staple that amplifies umami and infuses each bite with bold, familiar comfort.
Black Pepper: Just the right amount of heat and bite to round out the flavors and bring harmony to the spice blend.
Recipe Tips
1. Marinate for Maximum Flavor
The overnight marinade isn’t just a suggestion—it’s the secret to this dish’s depth. Allowing the Brussels sprouts to soak up lemon, paprika, and garlic salt gives each bite bold, layered flavor. If you’re pressed for time, aim for at least 4 hours, but overnight really yields the best results.
2. Don’t Skip the High Heat
Roasting at 400°F is crucial for that crave-worthy crispy finish. A hot oven caramelizes the sprouts’ outer leaves, giving you that golden crunch without burning. Spread them in a single layer, cut side down, to ensure even browning and avoid steaming.
3. Customize the Seasoning Blend
Feel free to adjust the spice mix to suit your taste. Add a pinch of chili flakes for heat, or toss in a dash of smoked paprika for a deeper roasted flavor. The base marinade is versatile, so it’s easy to make it your own.
What to Serve with Marinated Roasted Brussels Sprouts
These Brussels sprouts pair beautifully with a variety of main dishes. For a hearty dinner, serve them alongside roasted chicken or a seared pork tenderloin—their citrusy brightness cuts through rich proteins effortlessly.
They also shine next to grain bowls featuring quinoa or farro, topped with a tahini or lemon dressing. For a plant-based option, pair with creamy mashed potatoes or a butternut squash soup to add a savory, roasted contrast. Whether part of a holiday spread or a weeknight meal, their bold flavor holds its own.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Fresh is highly recommended, as frozen sprouts release too much moisture and won’t crisp properly. If using frozen, thaw and pat dry thoroughly before marinating.
How long can I marinate the Brussels sprouts?
Overnight (8–12 hours) is ideal. You can marinate up to 24 hours in advance, but avoid going beyond that to prevent sogginess or bitterness.
Do I need to flip them during roasting?
Not necessary, but flipping halfway through helps achieve an even roast. For extra crispy edges, place them cut side down at the start.
Can I make these ahead of time?
They’re best served hot and fresh. However, you can roast them a few hours ahead and reheat in the oven at 375°F for 5–7 minutes to restore crispiness.
Marinated Roasted Brussels Sprouts
Ingredients
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
- 1 lemon juiced
- Garlic salt to taste
- Paprika to taste
- 1 pound Brussels sprouts halved or quartered
Instructions
- In a gallon-sized zip-top bag, combine the freshly squeezed lemon juice, olive oil, paprika, garlic salt, and black pepper.
- Add the halved or quartered Brussels sprouts to the bag. Seal tightly and shake well until all pieces are thoroughly coated with the marinade.
- Place the bag in the refrigerator and allow the mixture to marinate overnight.
- When ready to cook, preheat the oven to 400°F (200°C). Arrange the marinated Brussels sprouts in a single layer on a baking sheet.
- Roast for 15 to 20 minutes, or until the edges are browned and crispy while the centers remain tender. Serve hot and enjoy immediately.
