Martha Stewart Roasted Brussels Sprouts Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart roasted brussels sprouts are the side dish I make when I want a vegetable that people actually fight over. The sprouts come out deeply caramelized on their cut sides, crisp and charred at the leaf edges, and tender at the center. A squeeze of lemon and a shower of Parmesan cut through the richness and keep everything bright. This version is an original adaptation inspired by Martha Stewart’s straightforward American home-cooking style.

It takes 35 minutes from start to finish, with just 10 minutes of hands-on prep, so it’s about as easy as a roasted vegetable gets. Make it on a weeknight next to roasted chicken, bring it to a potluck, or put it on the holiday table where it holds its own beside the bigger dishes.

Why This Martha Stewart Roasted Brussels Sprouts Works

The method is mostly about heat and space. A hot 425°F (220°C) oven and a single layer with room between the sprouts let the cut sides brown instead of steam, which is where the flavor comes from.

The small details matter too. A quarter teaspoon of sugar speeds up browning without making anything sweet, and adding the Parmesan off the heat lets it melt into the leaves rather than burn. Lemon juice and zest go on at the very end so they stay fresh and sharp.

What You’ll Love About It

Crisp golden edges with tender centers, a short 35-minute timeline, and a finish of lemon and Parmesan that tastes far richer than the short ingredient list suggests. It’s a side that works for a Tuesday dinner and a holiday table alike.

Ingredients

This makes 6 servings, and the list is short enough to shop for on the way home.

• 2 pounds (910g) Brussels sprouts — trimmed and halved lengthwise
• 3 tablespoons (45ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon granulated sugar — helps the cut sides brown
• 1/4 cup (25g) grated Parmesan cheese
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon lemon zest — finely grated

Equipment

• Large rimmed baking sheet — or two sheets so the sprouts stay in one layer
• Parchment paper — optional; a bare pan browns deeper
• Chef’s knife — for trimming and halving
• Cutting board
• Paring knife — for checking doneness
• Microplane or fine grater — for the lemon zest

How to Make Martha Stewart Roasted Brussels Sprouts

Step 1: Heat the Oven

Position a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, or leave it bare if you want the deepest browning. A bare pan gives the cut sides more direct contact and darker edges.

Step 2: Trim and Halve the Sprouts

Trim the stem ends and pull away any loose or yellowed outer leaves. Halve each sprout lengthwise through the core so the halves stay intact, and quarter any very large ones so all the pieces are roughly the same size. Even sizing is what keeps small sprouts from charring before the big ones soften.

Step 3: Oil, Season, and Spread

Pile the sprouts on the baking sheet, drizzle with the 3 tablespoons (45ml) olive oil, and sprinkle with the 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon sugar. Toss with your hands until every leaf is glossy, then turn all cut sides down and spread them in a single layer with space between them. Crowding the pan is the most common mistake here: it traps steam and gives you soft, pale sprouts instead of crisp, browned ones, so use two sheets if needed.

Step 4: Roast Until Deeply Browned

Roast for 20 to 25 minutes without stirring, until the cut sides are deep golden brown and the outer leaves are crisp and charred in spots. Shake the pan once at the 15-minute mark to encourage even browning, then leave the sprouts undisturbed so the cut sides can caramelize.

Step 5: Check for Doneness

Pierce a sprout with the tip of a paring knife; it should slide in with no resistance, and the sprout should be tender but not mushy. If the tops are browning faster than the cores are softening, tent the pan loosely with foil for the last 5 minutes.

Step 6: Finish With Parmesan and Lemon

Remove the pan from the oven and immediately scatter the 1/4 cup (25g) Parmesan over the hot sprouts so it melts into the leaves. Drizzle with the 1 tablespoon (15ml) lemon juice, sprinkle with the 1 teaspoon lemon zest, and toss gently to coat.

Step 7: Serve Right Away

Transfer to a warm serving platter and serve while the edges are still crisp and the cheese is soft. They lose their snap as they sit, so this is not a dish to hold in a low oven.

What to Serve With It

These sprouts pair well with roast chicken, a holiday bird, baked sides like scalloped potatoes, or a simple plate of pan-seared fish. For a weeknight, add crusty bread and a green salad. Sparkling water with lemon is a nice match at the table.

Tips for the Best Results

• Dry thoroughly — blot the sprouts so oil clings and they brown rather than steam.
• Preheat fully — a ripping-hot oven gives the fastest caramelization.
• Cut sides down — flat contact with the pan means deeper color.
• Use two pans — a single layer beats a crowded one every time.
• Skip the stir — constant tossing interrupts browning on the cut sides.
• Season at the end — taste after the Parmesan and add salt only if needed.

Easy Variations

For a smoky version, add 1/2 teaspoon smoked paprika to the oil and seasonings before roasting. Swap the Parmesan for 1/4 cup (25g) grated pecorino for a sharper finish, or add 1/4 teaspoon red pepper flakes for gentle heat. A drizzle of balsamic-style glaze at the end works nicely too.

Storing and Reheating

• In the fridge — keep leftovers in an airtight container for up to 3 days.
• No freezing — roasted sprouts turn watery when thawed, so enjoy them fresh.
• Prep ahead — trim and halve up to 2 days ahead; season just before roasting.
• Reheating — spread on a rimmed sheet at 400°F (205°C) for 8 to 10 minutes, until hot to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and how much cheese you use.

FAQs

Can I make this Martha Stewart roasted brussels sprouts recipe ahead of time?

You can trim and halve the sprouts up to 2 days ahead and store them in a sealed bag in the refrigerator. Roast them just before serving for the crispest edges, then reheat leftovers on a sheet pan.

What can I use instead of Parmesan?

Pecorino, grana padano, or a good aged cheddar all work in the same 1/4 cup (25g) amount. For a dairy-free version, skip the cheese and add an extra pinch of salt and a little more lemon zest.

Why did my sprouts come out soft instead of crispy?

Soft sprouts usually mean the pan was crowded or the sprouts were still wet when they went in. Spread them in a single layer with space between them and blot them dry first.

Where did roasted brussels sprouts come from?

Brussels sprouts have been grown in Europe for centuries and are widely linked to the region around Brussels, Belgium, which is where the name comes from. Roasting them is a relatively recent American home-cooking habit that turned a once-divisive vegetable into a popular side.

Martha Stewart-Inspired Roasted Brussels Sprouts

Print Recipe

Crispy, deeply caramelized Brussels sprouts with golden edges and tender centers, finished with a bright squeeze of lemon and a shower of Parmesan. This is an original adaptation inspired by Martha Stewart’s classic American home-cooking style, built for holiday tables and weeknight dinners alike.

• Author: Anabelle McLean
• Prep Time: 10
• Cook Time: 25
• Total Time: 35
• Yield: 6 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pounds (910g) Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons (45ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon granulated sugar
• 1/4 cup (25g) grated Parmesan cheese
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon lemon zest, finely grated

Instructions

1. Position a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it bare for the deepest browning.
2. Trim the stem ends of the Brussels sprouts and pull away any loose or yellowed outer leaves. Halve each sprout lengthwise through the core so the halves stay intact; if a sprout is very large, quarter it so all pieces are roughly the same size.
3. Pile the sprouts on the baking sheet, drizzle with the olive oil, and sprinkle with the salt, pepper, and sugar. Toss with your hands until every leaf is glossy, then turn all cut sides down and spread them in a single layer with space between them. Crowding the pan is the most common mistake here: it traps steam and gives you soft, pale sprouts instead of crisp, browned ones, so use two sheets if needed.
4. Roast for 20 to 25 minutes, without stirring, until the cut sides are deep golden brown and the outer leaves are crisp and charred in spots. Shake the pan once at the 15-minute mark to encourage even browning, then leave the sprouts undisturbed so the cut sides can caramelize.
5. Check doneness by piercing a sprout with the tip of a paring knife; it should slide in with no resistance and the sprout should be tender but not mushy. If the tops are browning faster than the cores are softening, tent the pan loosely with foil for the last 5 minutes.
6. Remove the pan from the oven and immediately scatter the Parmesan over the hot sprouts so it melts into the leaves. Drizzle with the lemon juice and sprinkle with the lemon zest, then toss gently to coat.
7. Transfer to a warm serving platter and serve right away, while the edges are still crisp and the cheese is soft.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet at 400°F (205°C) for 8 to 10 minutes, until hot and re-crisped; avoid the microwave, which will steam them soft. The sprouts can be trimmed and halved up to 2 days ahead and kept in a sealed bag in the refrigerator; toss with the oil and seasonings just before roasting. Roasted sprouts do not freeze well because they turn watery when thawed, so enjoy them fresh.

Nutrition

• Calories: 128
• Sugar: 2g
• Sodium: 310mg
• Saturated Fat: 1.5g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 3mg

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