Herb Lemon Brussels Sprouts

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Herbs & Flavorings

02 - 2 tablespoons fresh parsley, finely chopped

03 - 1 tablespoon fresh thyme leaves

04 - Zest of 1 lemon

05 - 2 tablespoons fresh lemon juice

→ Nuts

06 - 1/3 cup sliced almonds

→ Seasonings

07 - 2 tablespoons extra-virgin olive oil

08 - 3/4 teaspoon sea salt

09 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, parsley, thyme, and lemon zest until evenly coated.

03 - Spread coated sprouts cut-side down in a single layer on the prepared baking sheet.

04 - Roast for 20 minutes, stirring halfway through, until golden and crisp-tender.

05 - Meanwhile, toast sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.

06 - Transfer roasted Brussels sprouts to a serving bowl. Drizzle with lemon juice and sprinkle with toasted almonds. Toss gently and serve warm.

# Expert Tips:

01 -

The lemon and fresh herbs make these taste nothing like boiled Brussels sprouts from childhood dinners.
Toasted almonds add a satisfying crunch that keeps everyone coming back for more.
It's ready in under 40 minutes and requires almost no skill, just attention and good ingredients.

02 -

Never skip the cut-side-down placement, as this creates the caramelized, crispy bottom that makes the whole dish worth eating.
Toast your almonds separately in a skillet, not on the baking sheet, because the dry heat brings out their flavor in a way roasting alongside the vegetables never does.

03 -

Zest your lemon before juicing it, as this is much easier and prevents accidentally squeezing juice all over your zester.
If your Brussels sprouts are especially large, quarter them instead of halving so they roast evenly with the smaller ones.