• 500 grams of green Brussels sprouts, and 500 grams of purple Brussels sprouts, trimmed and thinly sliced
  • 2 tablespoons of olive oil
  • 2-3 cloves of garlic, minced
  • Salt and pepper, to taste
  • Juice from half of a lemon
  • 1/4 cup of freshly shredded Parmesan or Pecorino-Romano cheese (optional)



  1. Preheat the oven to 200 degrees Celsius.
  2. Place the sliced Brussels sprouts on a baking paper. Add minced garlic, and mix everything with your hands to coat evenly. Spread them out in an even layer.
  3. Roast in the center of the oven for 30 minutes, stirring every 8-10 minutes to ensure even cooking.
  4. Once they have reached your desired level of browning, remove the pan from the oven and let them sit for about 5 minutes to cool slightly. Transfer them to a serving bowl or platter, drizzle with olive oil, and season with salt and pepper.
  5. Sprinkle with lemon juice and, if desired, the optional cheese. Drizzle any remaining olive oil over the top.
  1. I added pumpkin seeds, and roasted pine nuts and hemp seed for extra nuttiness.

Enjoy your delicious roasted Brussels sprouts!


Key Takeaways:

  • Preheat the oven to 200 degrees Celsius.
  • Roast the Brussels sprouts for 30 minutes, stirring occasionally.
  • Season with salt, pepper, lemon juice, and optional cheese before serving.
  • The combination of two distinct colors of Brussels sprouts creates a visually appealing and vibrant dish.