Good Morning America Recipes

Roasted Brussels Sprouts

A No Fuss Side Packed With Flavor

Chef prepares dish from his book, "Sizzling Skillets and Other One-Pot Wonders."
Difficulty: Easy
Cook Time: min

Keep it simple with Emeril's roasted Brussels sprouts. This delicious side is just a delicious as it is easy to make.


  • 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more to taste
  • Cooking Directions

    Preheat the oven to 375°F.

    Toss the Brussels sprouts in 3 tablespoons of the olive oil, and season with the salt and pepper. Transfer them to a baking sheet and spread them out in one even layer.

    Roast until the Brussels sprouts are crisp-tender and lightly caramelized around the edges, 20 to 25

    minutes. Immediately transfer them to a large mixing bowl, and add the remaining 2 tablespoons olive oil, minced garlic, lemon zest, and Parmesan. Toss to coat evenly, sprinkle with more Parmesan as desired, and serve.

    *Recipe courtesy of Emeril Lagasse from his bookFor more great Emeril recipes, click here.

    Food styled by Karen Pickus.

    Recipe Summary

    Main Ingredients: brussels sprouts, olive oil, garlic, salt, pepper, lemon zest

    Course: Dinner, Side Dish, Party Platter

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