Lemon Roasted Brussels Sprouts

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Poor old Brussels sprouts have a hard time impressing people but we think we might just have cracked it. We challenge you to try this recipe and then tell us you don’t like sprouts!

Gluten free
Wheat free

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Preparation time

5 min

Cook time

40 min

Total time





  • sides-light-meals-and-salads
  • vegetable-side-dishes




  • 500g/17.5 oz Brussels sprouts, ends removed and halved
  • 3 onions, peeled and quartered
  • Zest of ½ a lemon
  • Handful of thyme sprigs
  • ½ tsp chilli flakes
  • Salt and pepper, to taste
  • 2 tbsp vegan Parmesan (optional)
  • Juice of ½ lemon


  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. In a large roasting tin, thoroughly mix the Brussels sprouts, onions, lemon zest, thyme sprigs, chilli flakes and salt and pepper with a good glug of oil (you might want to get your hands in there!).
  3. Roast for 20 minutes, turn the sprouts and then sprinkle over the vegan Parmesan. Place the sprouts back in the oven for a further 10-20 minutes or until they are crispy and golden.
  4. Once cooked, evenly coat the sprouts in the lemon juice and serve.



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