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brussels sprout recipe

Just in time for summer, our favorite chefs have developed a new recipe that brings out the best in Brussels sprouts. We especially enjoy the terrific taste that this bite-sized veggie develops as it oven roasts to tender perfection. The recipe can be found at the bottom of this page.

Impress Dining Guests

When a vegetable entices appetites with wonderful aromas and a beautiful presentation, it deserves center stage on the table. Our Citrusy Brussels Sprouts with Parmesan Cheese serve up as sensational sides, but they’re delicious enough to star as entrees.

These roasted Brussels sprouts are sure to impress dining guests looking for appetizing options on today’s plant-based menus. The recipe calls for a sparkle of fresh lemon and buttery accents of parmesan to complement the dish’s caramelized flavor. Preparation is quick and easy for busy kitchen staff and home chefs too.

Tempt Health-Conscious Snackers

We admit that we love leftover veggies, so we put our Citrusy Brussels Sprouts to the next-day taste test. They passed with mouthwatering goodness. The refrigerated sprouts were still tender on the inside, crispy on the outside and bursting with lemony notes and rich, nutty flavors.

Think about the nutritious boost you get from a Brussels sprout snack along with that terrific taste. The tightly wrapped leaves in lovely shades of roasted green create a powerful little package that delivers healthy servings of vitamins A, C and K along with fiber, minerals and antioxidants.

From Our Fields to Your Door

Here at Hitchcock Farms, we’re always looking for new ways to better serve you. We’re very fortunate to work with a wonderful group of talented chefs developing new recipes for restaurant kitchens and family dining tables. As one of the leaders among premium produce growers and shippers in California, we take pride in delivering the very best from our fields year-round.

Citrusy Brussels Sprouts with Parmesan Cheese


2 pounds firm Brussels sprouts
2 tablespoons minced garlic (about 6 cloves)
4 tablespoons extra-virgin or lemon-seasoned olive oil
coarse kosher salt
freshly ground black pepper
1 lemon, juiced
2 lemons thinly sliced, seeds removed

1/2 cup Parmesan cheese, freshly grated


1. Preheat oven to 375 F.
2. Wash the Brussels sprouts, removing outermost leaves as needed, and trim off
the stem. Keep the good leaves that fall away from the sprouts, as they can
be turned into crispy chips when baked.
3. In a large mixing bowl, toss the Brussels sprouts and garlic in olive oil. Sprinkle
with salt and pepper and toss well.
4. Arrange Brussels sprouts in a single layer in a cast-iron frying pan or large
baking pan. Sprinkle with lemon juice.
5. Place the pan on the top rack of the oven to bake. After 10 minutes, stir the
sprouts to coat them in oil and allow them to brown to a consistent color.
6. Cook for another 10 minutes, stir again and add the lemon slices, spreading
them evenly for consistent baking.
7. After a total of 30 minutes, taste the sprouts for tenderness. Once tender, stir
the sprouts and lemon slices together and sprinkle with cheese. Cook for
another 3 minutes.
8. Serve, hot out of the oven, directly in the cooking vessel or transfer onto a
serving platter.


Note: Adjust the timing depending on the size of the sprouts and temperature of your oven. The sprouts should be nicely browned and the outer leaves should have a nice crunch. The recipe is also terrific with bacon or pancetta added to it.

Recipe by: Beat Giger, CEC, AAC, Corporate Chef – Pebble Beach Resorts; Pebble Beach, CA