Lemon Herb Crusted Brussels Sprouts with Pecorino

Roasted Brussels Sprouts with lemon zest, thyme, parsley, and pecorinorino

When I was younger the thought of Brussels Sprouts let alone the smell made me feel sick. As I got older my palate changed and foods I disliked I suddenly grew fond of.  Whether you’re a fan of Brussels Sprouts or not, try these Lemon Herb Crusted Brussels Sprouts with Pecorino, I think you’ll enjoy them.

Brussels Sprouts are a member of the cabbage family.  You can tell just by looking at them that they resemble little cabbages. 

Roasted Brussels Sprouts with Lemon Zest, Parsley, Thyme, and Pecorino

While the smell can turn any child and some adults off, when roasted just perfectly and seasoned they taste wonderful!

Brussels Sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They also come with added health benefits, including the potential to reduce the risk of cancer, heart disease, decrease inflammation and improve blood sugar control.

Roasted Brussels Sprouts with Lemon Zest, Parsley, Thyme, and Pecorino

Even if you’re not a fan of Brussels Sprouts you may want to try them again. Adding them to a balanced diet rich in fruits, vegetables and whole grains has the potential to make a major positive impact on your health.

One of my favorite restaurants in town Louie on Demun makes the best Brussels Sprouts. The menu says they come with lemon, capers, and pecorino, but in my version I left the capers out.  Next time I’m at Louie I’ll have to look for those capers since I don’t recall seeing them.  My guess is they were finely diced in the mix of herbs and lemon zest.

Roasted Brussels Sprouts with Lemon Zest, Parsley, Thyme, and Pecorino

My son, a huge fan of Brussels Sprouts, stopped by last night and devoured the sprouts after coming out of the oven.  He gave them the thumbs up, and agreed, they’d be a nice addition to our Thanksgiving table.

Roasted Brussels Sprouts with Lemon Zest, Parsley, Thyme, and Pecorino

These Brussels Sprouts come together so quickly. Combine the lemon zest, parsley, thyme and pecorino by blending with your fingers.  Once the Sprouts come out of the oven, toss with the herb blend and serve.

What could be simpler than that? 

Roasted Brussels Sprouts with Lemon Zest, Parsley, Thyme, and Pecorino

Lemon Herb Crusted Brussels Sprouts with Pecorino

These Lemon Herb Crusted Brussels Sprouts with Pecorino are a nice addition to your dinner table, or enjoy them as a healthy and satisfying snack! They're so good!!!


  • 1 lb Brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly cracked black pepper, to taste
  • 1/4 cup Pecorino Romano cheese, finely grated
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 tablespoon fresh Italian parsley, finely minced


  1. Preheat oven to 425F degrees. Trim ends of Brussels sprouts, removing any damaged leaves, and half or quarter depending on size.
  2.  On a foil lined sheet pan drizzle sprouts with olive oil, salt and pepper, and combine.  Roast for approximately 25 minutes, or until crisp and brown.
  3. While sprouts are roasting, combine Pecorino Romano, lemon zest, thyme and parsley in a large bowl. Using your fingers blend ingredients until well combined.
  4. Once Brussels sprouts have roasted, add them to the bowl. Quickly toss to coat in herb cheese mixture, and season with additional salt & pepper if needed.
  5. Transfer to a serving platter and enjoy!
Note: These Lemon Herb Crusted Brussels Sprouts with Pecorino can be enjoyed as a side dish or a healthy snack. Watch as they disappear!

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  1. This is fabulous. Of course, I love love love Brussels sprouts. But love what you did here. Maybe the capers were squished into the lemon zest and herbs. I think I’d even prefer that rather than capers sprinkled on… 

  2. Love Brussels sprouts. And they’re really good with a sharp cheese like this. Like the idea of adding capers — such a nice touch. Thanks!

  3. They are one of my favourite winter veggies. THis looks droolworthy, Vicki.

  4. Darn it, I should have bought Brussels sprouts today when I was at the market! Love this recipe!

  5. Oh, I too love Brussels sprouts and I love the idea of Pecorino cheese and lemon…sounds so tasty…thanks for the recipe VIcki.
    Have a wonderful week!

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