One-in-a-million-chance Brussels sprouts

Enjoy this simple, must-have Thanksgiving side dish.

One-in-a-million-chance Brussels sprouts

On the off chance that someone out there is looking for another Brussels sprouts recipe, I am posting this one fresh out of the oven. If you’re looking for an easy side dish for Thanksgiving, or any day, this recipe can be made ahead and doesn’t take a lot of preparation.

The sprouts are browned, crispy, and absolutely fantastic. I will likely sprinkle them with fresh lemon juice and reheat briefly just before serving. 

Happy Thanksgiving.

Servings: 6


  • 2 pounds Brussels sprouts, ends trimmed, and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice from 1 to 2 lemons (optional)


  1. Preheat oven to 450 degrees. 
  2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread out in a roasting pan or large rimmed baking sheet. Make sure they are in a single layer. Roast as long as it takes for them to brown and get crispy, maybe 25 to 40 minutes depending on your oven.  
  3. Shake the pan or stir them part way through roasting so all surfaces get the direct heat. If you wish, squeeze some lemon juice over the sprouts when they are almost done. Serve hot.

Nutrition information (per serving)

  • Calories: 109
  • Total fat: 5 g
  • Saturated fat: 1 g
  • Sodium: 231 mg
  • Total carbohydrate: 14 g
  • Dietary fiber: 6 g
  • Total sugars: 4 g (0 g added sugars)
  • Protein: 5 g