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Speed up roasting vegetables, like these lemon-and-thyme-infused Brussels sprouts, by cooking them on two large baking sheets instead of just one. This basic roasting technique also works for other root vegetables such as carrots, parsnips and potatoes.

Source: EatingWell Magazine, November/December 2015


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower third of oven; preheat to 425 degrees F.

  • Toss Brussels sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.

  • Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8 to 10 minutes more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

1 cup
204 calories; protein 6.8g; carbohydrates 13.8g; dietary fiber 4.6g; sugars 3.3g; fat 15.3g; saturated fat 2.5g; cholesterol 3.2mg; vitamin a iu 1337.3IU; vitamin c 105.5mg; folate 102.4mcg; calcium 122mg; iron 2.5mg; magnesium 51mg; potassium 577.3mg; sodium 304.3mg; thiamin 0.2mg.

2 1/2 vegetable, 2 1/2 fat