My first attempt at preparing Brussels sprouts was a big success with my entire family, but my husband said he wanted to try it with lemon next time. I prepared this easy recipe for roasted Brussels sprouts with garlic, lemon, and feta. These lemony Brussels sprouts turned out delicious, and my husband and I loved them, but my kids were not fans. This easy Brussels sprouts side dish recipe paired nicely with a spatchcocked Greek-style chicken, garlic rice, and some crusty bread.

Roasted Brussels Sprouts with Garlic, Lemon, and Feta

Ingredients:

2 cups of fresh Brussels sprouts, halved
2 tbsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
Dash of crushed red pepper flakes, to taste
Feta cheese, to taste
Zest and juice of 1 lemon

How to Make Roasted Brussels Sprouts with Garlic, Lemon, and Feta

Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the Brussels sprouts with 1 tablespoon of olive oil, then season well with sea salt and freshly cracked pepper, to taste.

Toss to coat evenly, then place on the baking sheet.

Place in the oven and bake for 10 minutes.

Flip the Brussels sprouts and roast for an additional 10 minutes. Remove them from the oven and set aside.

Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the minced garlic and a dash of crushed red pepper flakes, then cook, stirring constantly, for 1 minute.

Add the Brussels sprouts, followed by the lemon juice. Toss to coat evenly.

Pour into a serving bowl. Sprinkle the top of the Brussels sprouts with feta cheese and lemon zest.

Serve immediately. Enjoy.

Roasted Brussels Sprouts with Garlic, Lemon, and Feta

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Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Sides

Cuisine: Greek

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

2 cups of fresh Brussels sprouts halved
2 tbsp olive oil divided
Sea salt and freshly cracked pepper to taste
2 cloves of garlic minced
Dash of crushed red pepper flakes
Juice and zest of 1 lemon divided
Feta cheese to taste

Instructions

Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
Toss the Brussels sprouts with 1 tablespoon of olive oil, then season well with sea salt and freshly cracked pepper, to taste.
Toss to coat evenly, then place on the baking sheet.
Place in the oven and bake for 10 minutes.
Flip the Brussels sprouts and roast for an additional 10 minutes. Remove them from the oven and set aside.
Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the minced garlic and a dash of crushed red pepper flakes, then cook, stirring constantly, for 1 minute.
Add the Brussels sprouts, followed by the lemon juice. Toss to coat evenly.
Pour into a serving bowl. Sprinkle the top of the Brussels sprouts with feta cheese and lemon zest.
Serve immediately. Enjoy.

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15 Comments

Going to pick up some sprouts at the market tomorrow, can’t wait! Love the touch of lemon here.

I love roasted Brussel sprouts, but I have never put feta on them. Yum!
ThanksnPam for kind words!
XO Kris

Adding feta cheese is a great idea here. Looks delicious. I love roasted brussel sprouts!

Such a lovely side dish!
Kisses!

I LOVE roasted brussel sprouts.

That sounds like a very tasty way to prepare brussels sprouts!
Footnote: I think there are VERY few kids that like brussels sprouts even you prepare them the most delicious way 🙂

We love brussel sprouts I will certainly give this a try. Thanks. have a good day Diane

My boys are hit or miss with brussels sprouts, too, but usually like plenty of garlic and pepper with them. I’ll have to try adding lemon!

I haven’t made brussels yet this year but seeing as how I’m pretty much drooling over this..I think it will be my first side with them!

A great recipe to make brussel sprouts taste good.

I’m just beginning to try Bussels sprouts. I haven’t been much of a fan in the past. I’ve tried a few recipes lately that have changed my mind. This looks like it will make a difference and I look forward to make this. Thanks! Angie from White River Kitchen