Roasted Brussels Sprouts with Garlic and lemon are perfectly charred to crispy perfection and are my favorite easy side dish! These marinated Brussel Sprouts are simply cooked on a sheet pan for quick and easy clean-up. This recipe is vegan, vegetarian, gluten-free, low carb and keto!
Preheat oven to 450 degrees and spray a foil-lined cookie sheet with cooking spray.
Cut the sprouts in half.
In a large bowl mix together the brussels sprouts, olive oil, lemon juice, garlic, salt and pepper or if prepping ahead of time but the sprouts in a large ziplock bag.
Put the sprouts on the cookie sheet.
Roast for 20-30 minutes, flipping each sprout with tongs halfway through.
Prepare this in the morning and put the ziplock in the fridge. It will be ready to cook when you get home from work. The smaller the sprout, the shorter the cooking time, closer to 20 minutes. Larger spouts will take closer to 30 minutes. Watch the small ones carefully so they don't get too burnt.
While you don't have to cut the sprouts in half, I like to cut mine as it makes them cook faster and they are easier to eat that way.
When overcooked, Brussels sprouts will turn mushy. Watch the sprouts carefully to make sure they don't get overcooked or burnt.
Store any leftovers in an airtight container in the fridge for up to five days.