Real Recipes From Real Home Cooks ®

baked brussels sprouts

★★★★★ 1
a recipe by
Joshua McGee
Pasadena, CA

I improvised this recipe to use up the smaller Brussels sprouts I snapped off from a full stalk I purchased. The nutty crunch and subtle citrus flavors complement the caramelized sprouts well. I will definitely make this again!

Blue Ribbon Recipe

These Brussels sprouts have a buttery nuttiness which is only enhanced by the lemon zest and sprinkling of fresh Parmesan. If you're looking for an easy Brussels sprouts recipe definitely give this one a try. It will be a delicious addition to any dinner table.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For baked brussels sprouts

  • 1 lb
    small Brussels sprouts
  • 4 Tbsp
  • 1 tsp
    apple cider vinegar
  • kosher salt
  • freshly-ground black pepper
  • 1/2 c
    toasted pecan pieces
  • 1/2 c
    freshly grated Parmesan cheese
  • zest of 1 organic lemon

How To Make baked brussels sprouts

Test Kitchen Tips
This recipe uses baby Brussels sprouts. If you can't find them, cut regular-sized ones in half.
  • Removing leaves from washed Brussels sprouts.
    Preheat oven to 350°F (175°C). Wash and remove discolored leaves from Brussels sprouts (and tough bases, if present).
  • Drying the Brussels sprouts.
    Drain and pat dry.
  • Melting butter in a pot.
    Melt butter in a cast-iron Dutch oven on stovetop. Extinguish flame as soon as butter has melted.
  • Adding apple cider vinegar to Brussels sprouts.
    Add Brussels sprouts to Dutch oven. Sprinkle with apple cider vinegar.
  • Tossing the Brussels sprouts in salt and pepper.
    Salt liberally and add freshly ground black pepper to taste. Toss with a spatula to coat.
  • Adding pecans to partially baked Brussels sprouts.
    Move Dutch oven, uncovered, to preheated oven. Bake for 20 minutes. Toss to coat again and add pecan pieces.
  • Adding Parmesan and lemon zest to the Brussels sprouts.
    Bake for another 10 minutes. Toss again, and add the Parmesan and lemon zest.
  • Baked Brussels sprouts with pecans in a serving dish.
    Bake an additional 5 minutes. Stir and serve hot.