These Brussels sprouts are marinated overnight in lemony, garlicky goodness and roasted until perfectly tender with caramelized edges. The flavor? Unreal. You just might eat the whole pan yourself — and that’s totally okay!
🕒 Prep Time: 10 minutes
❄️ Marinate Time: Overnight
🔥 Roast Time: 15–20 minutes
⏱ Total Time: ~12 hours (mostly hands-off)
👨👩👧👦 Servings: 4
🔥 Calories per Serving: ~110 kcal
🛒 Ingredients
- 🥬 1.5 lbs Brussels sprouts, halved or quartered
- 🍋 Juice of 1 lemon
- 🛢 1 tbsp olive oil
- 🧄 1/2 tsp garlic salt
- 🌶️ 1/2 tsp paprika
- 🧂 Freshly ground black pepper, to taste
👩🍳 Step-by-Step Instructions
1️⃣ Marinate Overnight
In a gallon-sized zip-top bag, combine lemon juice, olive oil, garlic salt, paprika, and pepper. Add Brussels sprouts, seal the bag, and toss to coat evenly. Refrigerate overnight.
2️⃣ Preheat Oven
When ready to cook, preheat oven to 400°F (200°C).
3️⃣ Roast the Brussels
Spread the marinated Brussels sprouts on a lined baking sheet in a single layer (cut side down for max crisp). Roast for 15–20 minutes, or until golden and tender with crispy edges.
4️⃣ Serve & Enjoy
Eat straight from the pan or serve as a side. Bonus: drizzle with balsamic glaze or sprinkle with Parmesan!
💖 Why You’ll Love This Recipe
- Make-ahead friendly thanks to the overnight marinade
- Crisp outside, tender inside — perfect texture every time
- Zesty, garlicky, smoky flavor profile 🌶️🧄
- Naturally gluten-free, vegan, and guilt-free!
💡 Helpful Tips
- Want more browning? Broil for 2–3 minutes at the end
- Add a pinch of chili flakes for a spicy kick
- Use a cast iron pan for even crispier results
- Leftovers reheat beautifully in an air fryer or hot skillet
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