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Roasted Brussels Sprouts with Citrus

Easy roasted Brussels sprouts with citrus are bursting with the flavors of garlic, shallots, and Citrus. The lemon and orange pieces sweeten as they roast, adding a unique dimension to the texture and flavor.  It’s a refreshing and delicious side dish perfect for holiday entertainment or family dinners.

Easy roasted brussels sprouts baked on a sheet pan with a spoon

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Brussels sprouts are so good for you! They are full of fiber, antioxidants, essential vitamins, and minerals.

They are also a vegetable I would not eat ever. That changed a few years ago when I tried roasting them, and it was a game-changer!

Roasting vegetables mellows out the flavor, which is what Brussels sprouts need. When they are roasted, Brussels sprouts become less bitter and become nutty and savory.

In addition, roasting vegetables is an easy, hands-off way to prepare most types of vegetables.

Why you will 🤍this recipe

  • It’s an easy recipe to make with just a few simple ingredients.
  • Flavor! Everyone will love the balance of sweetness from the citrus from the fruit paired with roasted brussels sprouts.

Brussels sprouts lemon orange shallots olive oil - the ingredients for easy roasted Brussles Sprouts

Here is what you will need

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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  • Brussels sprouts
  • Olive oil
  • Shallots
  • Garlic
  • Lemon
  • Orange, clementine or mandarin oranges


Roasted Brussels Sprouts in a white bowl with a serving spoon

How to make this citrus roasted brussels sprouts recipe

Prepare the ingredients: Rinse, dry, and trim the Brussels sprouts by trimming any brown leaves and slicing off the bottom end of the sprouts and cutting them in half.

Chop the shallots and garlic, rinse the citrus, and cut it into small pieces with the skin on. Line a baking sheet with parchment paper.

Preheat the oven to 400 degrees f.

brussels sprouts and citrus in a mixing bowl with a spoon

Step 1. Toss the ingredients

Place the prepared brussels sprouts, shallots, and fruit in a large bowl. Add the oil and toss gently to coat.

Step 2. Place on baking sheet

Arrange the brussels sprouts mixture in a single layer on a prepared rimmed baking sheet.

brussels sprouts and citrus pieces on a baking sheet
brussels sprouts and citrus roasted on a tray

Step 3. Roast until tender

Place the baking sheet into the oven and roast until tender for approximately 30 minutes.

NOTE: If you prefer crispy brussels sprouts, slice them thinner and roast at 425 degrees instead of 400 degrees.

Ingredient notes and substitutions

Olive oil – Is the best oil to roast with, but can easily be replaced with an equal amount of avocado oil, coconut oil or your favorite roasting oil.

Shallots – These are very similar to onions and can easily be replaced with an equal amount of onion.

Lemon and Orange – This is my favorite combination of citrus for this recipe. You can use all lemon, and all orange or add some lime into the mix. Any combination of citrus works in this recipe.

Add sweetener – Stir in a teaspoon or two of honey or maple syrup to sweeten up the brussels sprouts.

Add heat – Add a teaspoon of red pepper flakes when tossing the ingredients together.

The finished product roasted brussels sprouts in a bowl with a serving spoon

How to store leftovers

Leftover roasted citrus roasted brussels sprouts can be stored in an airtight container in the refrigerator for up to 5 days.

Reheat leftovers in the oven, in a skillet or microwave. You can even enjoy leftover brussels sprouts cold tossed in olive oil.

Serving suggestions

Citrus roasted Brussel sprouts are an easy side dish that tastes great garnished with lemon zest and orange zest served with just about any entree such as pork chops with vinegar peppers, beef stew, hasselback pork tenderloin, roasted pork tenderloin, garlic and herb chicken with beans.

Recipe variations

Add bacon – At the end of the cooking process, add bacon crumbles from one or two strips of cooked bacon.

Add nuts – Toss in 1/2 cup of sliced almonds or pecans the last 10 minutes of roasting.

Add cheese – Toss in grated parmesan cheese just before serving the sprouts.

Asian inspired – Toss the sprouts in a tablespoon of soy sauce or tamari sauce.


  • For best results, don’t overcrowd the baking sheet. Leave enough space between the Brussels sprouts to allow the air to circulate around them.
  • Save time and buy pre-cut Brussels sprouts from your grocery store.
  • For extra citrus flavor, squeeze a little bit of lemon and orange juice onto the Brussels sprouts before roasting.
  • To speed up cooking time, cut the sprouts into thin slices instead of halves.
Can you make roasted brussels sprouts with frozen brussels sprouts?

You can easily make roast brussels sprouts with frozen brussels sprouts. Look for brussels sprouts that are cut in half. You don’t need to thaw them out, just toss them with oil and place them on a baking sheet, and roast in a preheated 425-degree oven for 15 minutes and add the citrus and roast for 20 to 25 minutes longer.

Can you make roasted brussels sprouts ahead of time?

This is an easy recipe to make ahead of time! Combine the ingredients and store them in the refrigerator for up to 2 days. Or combine the ingredients, roast for 10 minutes, and store in the refrigerator for up to 2 days and complete the roasting process just before serving.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

You might like these brussels sprouts recipes

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

Citrus Roasted Brussels Sprouts

Easy roasted Brussels sprouts with citrus are bursting with flavor! 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Click on serving size to scale this recipe

Cuisine: American
Keyword: citrus roasted brussels sprouts
Servings: 4
Calories: 121kcal
Author: Anne
Scale this Recipe 4


  • 16 ounces Brussels Sprouts Trimmed and cut in half
  • 1 Shallot Diced
  • 2 cloves Garlic
  • 1/2 lemon Sliced thin and quartered with skin on
  • 1 Orange or two clementines
  • 1 1/2 tablespoons olive oil


  • Prepare the ingredients: rise, dry and trim the brussels sprouts and slice off the bottom ends. Chop the shallots and garlic. Rinse the citrus and cut it into bite-sized pieces.
    1 Shallot, 2 cloves Garlic, 1/2 lemon, 1 Orange, 16 ounces Brussels Sprouts
  • Line a baking sheet with parchment paper and preheat the oven to 425 degrees f.
  • Place the Brussels sprouts in a bowl garlic, shallots, lemon and orange pieces
    16 ounces Brussels Sprouts, 1 Shallot, 1/2 lemon, 1 1/2 tablespoons olive oil, 1 Orange
  • Stir in the olive oil and gently toss the ingredients until they are covered with the oil.
    1 1/2 tablespoons olive oil
  • Arrange the brussels sprouts mixture on a parchment lined baking sheet
  • Roast for 30 minutes stirring halfway through to ensure even roasting.


For best results don’t overcrowd the baking sheet. Leave enough space between the brussels sprouts to allow the air to circulate.
For crispier sprouts, increase the oven temperature for 425 degrees f
Store leftovers in an airtight container in the refrigerator for up to 5 days.
See article above for tips, variations and more.


Serving: 1 | Calories: 121kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 30mg | Potassium: 546mg | Fiber: 6g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 122mg | Calcium: 69mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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  1. I definitely agree that ROASTED Brussels sprouts are the yummiest way to prepare the sprouts. I love your combination of citrus and shallots!

  2. Thanks for the recipe! I found that It didn’t have enough citrus or salt for my taste so through I amended with hot yuzu, smoked sea salt and Sicilian lemon balsamic vinegar plus a mixture of SCT oil and Baklouti green chili olive oil as well as two clementines and a Meyer lemon. It’s really at my palate now! 😀