Lemon Pepper Roasted Brussels Sprouts with Red Onion and Parmesan
These lemon pepper Brussels sprouts are oven-roasted with sweet red onions until golden and tender, then tossed with freshly grated Parmesan and parsley. This easy vegetable side dish brings together bright citrus, savory cheese, and caramelized vegetables for weeknight dinners or holiday meals.
Table of Contents
Jump to:
- A Bright, Savory Twist on Roasted Brussels Sprouts
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
A Bright, Savory Twist on Roasted Brussels Sprouts
Roasting Brussels sprouts brings out their natural sweetness while creating those delicious browned edges that make this vegetable so satisfying. In this recipe, Golden Steer Lemon Pepper Seasoning adds citrusy, peppery flavor, roasted red onions add sweetness, and freshly grated Parmesan adds a savory finish. Everything comes together on one baking sheet, making it an approachable side dish that requires very little hands-on cooking.
Why You'll Love This Recipe
- Simple ingredients: Fresh vegetables, lemon pepper seasoning, Parmesan, and parsley create plenty of flavor without a complicated sauce.
- Caramelized vegetables: High oven heat gives the Brussels sprouts golden edges and softens the red onions.
- Bright citrus flavor: Lemon pepper seasoning balances the earthy vegetables and rich Parmesan.
- Easy preparation: Most of the cooking happens in the oven, leaving you free to prepare the rest of dinner.
- Versatile side dish: Serve these roasted Brussels sprouts with steak, chicken, seafood, or your favorite holiday main course.
Note From Chef Maika
One of my first cooking jobs was at a steakhouse, and I'll never forget how much I learned about what makes the steakhouse dining experience special. I absorbed everything I could, from the cooking techniques to the attention given to every dish leaving the kitchen.
One thing that always stuck with me was the importance of the side dishes. At many steakhouses, sides are served à la carte, meaning you order them separately and they're expected to stand on their own. Sure, the steak might be the star of the show, but the sides deserve just as much attention!
I've experienced this myself when dining at steakhouses with my family. Sometimes, the dishes everyone remembers and talks about afterward aren't the steaks. They're the sides!
That's the inspiration behind this recipe and my collaboration with Golden Steer. I wanted to bring that same steakhouse approach to a simple vegetable dish and show how the right seasoning and cooking technique can make it memorable.
These Lemon Pepper Roasted Brussels Sprouts with Red Onion and Parmesan are a perfect example. The Brussels sprouts develop beautiful caramelized edges, the red onions add sweetness, and Golden Steer Lemon Pepper Seasoning brings everything together with a bright, peppery finish. A little Parmesan and fresh parsley complete the dish.
My goal is simple: create steakhouse-inspired sides that are easy for home cooks to prepare but flavorful enough to remember long after dinner!
The legendary Golden Steer Steakhouse in Las Vegas is bringing its steakhouse experience right into your kitchen! Las Vegas has an incredible food scene, and I'm excited to use Golden Steer's seasonings in my own cooking. From the beautiful gold packaging to the little golden spoon, even scooping out the seasoning feels special! What I love most is how these thoughtfully crafted blends enhance the main ingredients without overpowering them. Like a great steakhouse, they let the food shine. I've been having so much fun experimenting with these seasonings, especially on vegetable side dishes. Bring the steakhouse experience home and enjoy 10% off with my Golden Steer discount!
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Ingredients with Steps
Start by trimming and halving the Brussels sprouts and cutting the red onion into wedges. Toss the vegetables with olive oil and Golden Steer Lemon Pepper Seasoning, then spread them on a baking sheet, cut-side down. Roast until tender and golden brown. While the vegetables are still hot, toss them with freshly grated Parmesan cheese and chopped flat-leaf parsley. Finish with fresh lemon juice, if desired, and serve warm.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to help you understand and improve cooking skills related to this post. Find More Terms: Culinary Glossary.
Ingredients
- Brussels Sprouts: Small vegetables belonging to the cabbage family. Roasting softens their texture and brings out their natural sweetness. Learn more about cruciferous vegetables.
- Lemon Pepper Seasoning: A seasoning blend featuring citrus and black pepper flavors. Also check out my Wet Lemon Pepper Sauce recipe.
- Parmesan Cheese: A hard, aged Italian cheese with a nutty, savory flavor.
- Flat-Leaf Parsley: A fresh herb with a clean, grassy flavor that balances rich and roasted ingredients. Learn how to wash herbs.
Techniques
- Roasting: Cooking food with dry heat in an oven to develop flavor and browning. Learn the fundamentals of roasting.
- Caramelization: The browning of natural sugars during cooking, contributing sweetness and deeper flavor. Check out why knowing how things brown matters.
- Cut-Side Down: Positioning the flat, cut surface of a vegetable against the baking sheet to encourage browning.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prepare the vegetables. Preheat the oven to 425°F. Trim and halve the Brussels sprouts, then cut the red onion into thick wedges. Pat the vegetables dry to remove excess moisture.
Season evenly. Place the vegetables in a large bowl. Drizzle with olive oil, sprinkle with lemon pepper seasoning, and toss to coat evenly.
Arrange on the baking sheet. Spread the vegetables in a single layer, positioning the Brussels sprouts cut-side down. Leave enough space between the pieces for hot air to circulate.
Roast until golden. Roast for 20-25 minutes, until the Brussels sprouts are tender with browned edges and the red onions have softened and caramelized.
Add the finishing ingredients. Transfer the hot vegetables to a serving bowl. Add the Parmesan and parsley, tossing gently to distribute them. Finish with lemon juice if desired.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Large Rimmed Baking Sheet: Roasts the vegetables in a single layer (large shallow roasting pan).
- Parchment Paper: Helps reduce sticking and simplifies cleanup (lightly oiled baking sheet).
- Large Mixing Bowl: Makes it easier to coat the vegetables evenly (large food-safe container).
- Chef's Knife and Cutting Board: Trims and cuts the vegetables (use a paring knife for smaller prep tasks).
- Cheese Grater: Finely grates the Parmesan (microplane-style grater).
- Measuring Spoons: Measures the oil, seasoning, and finishing ingredients (standard measuring spoon set).
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy, it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
My Review: This Amazon Basics Silicone Baking Mat works exactly as it should: non-stick, easy to clean, and a perfect eco-friendly swap for parchment paper or foil. I toss it in the dishwasher after use, and it saves me from scrubbing sheet pans. If you own sheet pans, this is the companion you need. I first saw bakers using these in hotel kitchens, and now I can’t imagine cooking without one!
My Review: The PAUDIN 8-inch Chef's Knife is a standout for both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag! That’s why I’ve recently switched all my knives to PAUDIN; they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: This is a chef’s and home cook’s staple in the kitchen. My top reasons to get these are: (1) Keep your oils organized! Since they are slim, they are easy to store on the counter. (2) There are no funky labels on them, so you can see exactly how much you have left. (3) They are effortless to fill and grip when cooking on the fly. Keep them right next to the stove with no trouble. (4) You will notice many of my recipes call for either olive oil or avocado oil. Avocado oil has a high smoke point, making it excellent for high-heat cooking, such as grilling. Both oils are also beneficial for your health. Organizing them lets me use them conveniently and often.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator: Cool promptly and refrigerate in an airtight container for up to 3-4 days.
- Oven: Reheat at 375°F for approximately 8-10 minutes, until heated through.
- Air Fryer: Reheat at 350°F for approximately 3-5 minutes to help restore browned edges.
- Freezing: Not recommended for the best texture. The vegetables can become softer and more watery after thawing.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
Parmesan Cheese: Parmesan is made from milk. Omit it and finish with additional parsley and a little lemon zest for freshness.
Gluten-Free
The vegetables, olive oil, fresh herbs, lemon juice, and plain Parmesan are naturally gluten-free. No ingredient substitutions are needed for those components.
Vegetarian
Parmesan Cheese: Traditional Parmigiano Reggiano uses animal rennet. Substitute a vegetarian-friendly hard cheese made with microbial or vegetable rennet.
Convenience
- Fresh Brussels Sprouts: Use pre-trimmed, halved Brussels sprouts to save prep time.
- Red Onion: Use prepared fresh onion wedges or thick slices.
- Freshly Grated Parmesan: Use refrigerated, pre-grated Parmesan for faster preparation.
- Fresh Parsley: Substitute a smaller amount of dried parsley, although fresh parsley gives a brighter finish.
- Fresh Lemon Juice: Use bottled lemon juice if fresh lemons aren't available.
- Olive Oil: Substitute avocado oil or another neutral cooking oil.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own. Explore. Experiment. Taste.
- Extra Crispy Parmesan: Add the cheese during the final few minutes of roasting for golden, toasted cheese edges.
- Lemon Herb Brussels Sprouts: Add a little fresh thyme alongside the parsley for an earthier herb finish.
- Spicy Lemon Pepper: Finish with a pinch of crushed red pepper flakes.
- Lemon Garlic: Add a small amount of garlic powder to complement the citrus seasoning.
- Cheese-Free Version: Omit the Parmesan and finish with additional parsley and lemon juice.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Dry the vegetables thoroughly. Excess surface moisture encourages steaming rather than browning.
- Keep onion wedges thick. Thin slices may burn before the Brussels sprouts finish roasting.
- Place sprouts cut-side down. Direct contact with the hot baking sheet helps create golden-brown surfaces.
- Don't overcrowd the pan. Use a large baking sheet so the vegetables roast evenly.
- Add Parmesan after roasting. The residual heat helps the cheese cling to the vegetables while the parsley stays fresh.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
The vegetables may have been too wet or crowded together. Pat them dry and arrange them in a single layer with space between the pieces.
Yes, but the texture will be softer because frozen Brussels sprouts contain more moisture. Roast them from frozen and expect less browning than with fresh sprouts.
Remove leaves that are damaged, yellow, or wilted. Healthy loose leaves can stay because they become crispy during roasting, though they may brown faster than the sprouts.
Yes. Trim the Brussels sprouts and cut the red onions ahead of time, then refrigerate them until you're ready to cook. For the best texture, roast shortly before serving.
Absolutely. Pecorino Romano has a sharper, saltier flavor, so start with a little less and adjust to taste.
More Easy Roasted Vegetable Side Dishes
Looking for more flavorful ways to prepare vegetables? Explore these recipes for simple techniques and inspiration for your next dinner.
- Air Fryer Apple Stilton Chicken Salad on Wasa Crispbread
- Massaged Kale Salad with Cabbage, Carrots, and Radishes
- Ras El Hanout Roasted Vegetables with Red Beet Hot Honey Glaze
- How to Make and Roast Cauliflower Steaks
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Why You Should Let Meat Rest After Cooking
- Seasonal Produce Guide: What Fruits and Vegetables Are in Season?
- How to Roast Food: The Fundamental Principles of Roasting
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
📖 Recipe
Lemon Pepper Roasted Brussels Sprouts with Red Onion and Parmesan
Ingredients
- 1 pound fresh Brussels sprouts trimmed and halved
- ½ medium red onion cut into ½-inch wedges
- 2 tablespoons olive oil
- 1½ teaspoons Golden Steer Lemon Pepper Seasoning
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon freshly squeezed lemon juice optional
Equipment
- Silicone Liner or Parchment Paper
- Cheese Grater optional
Instructions
- Preheat the Oven: Preheat the oven to 425 °F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Prepare the Vegetables: Pat the Brussels sprouts dry and place them in a large mixing bowl with the red onion wedges.
- Season the Vegetables: Drizzle with olive oil and sprinkle with Golden Steer Lemon Pepper Seasoning. Toss until evenly coated.
- Arrange for Roasting: Spread the vegetables in a single layer on the prepared baking sheet. Position the Brussels sprouts cut-side down, leaving space between the vegetables for proper caramelization.
- Roast Until Golden: Roast for 20-25 minutes, until the Brussels sprouts are tender with deeply golden edges and the red onions are lightly caramelized.
- Add the Parmesan and Herbs: Transfer the hot roasted vegetables to a serving bowl. Immediately add the freshly grated Parmesan and chopped parsley. Gently toss until the cheese lightly coats the vegetables.
- Finish and Serve: Add a squeeze of fresh lemon juice, if desired. Serve warm.
Notes
- Dry the Brussels sprouts thoroughly. Excess moisture encourages steaming instead of roasting.
- Keep the onion wedges thick. Thinly sliced onions may burn before the Brussels sprouts finish roasting.
- Avoid overcrowding the pan. Use a large baking sheet to encourage even browning.
- Grate the Parmesan fresh. Finely grated Parmesan clings better to warm vegetables.
- Taste before adding salt. Golden Steer Lemon Pepper Seasoning and Parmesan may already provide enough salt.
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic created Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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