Roasted Lemon Caper Brussels Sprouts

By Sheela Prakash

Updated November 20, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready In
40 min
Rating
4(368)
Comments
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These roasted brussels sprouts are brighter than most thanks to the classically zippy combination of lemon and capers. They’re roasted at high heat in a quick combination of garlic, lemon zest, lemon juice and olive oil as well as Dijon mustard, which lends extra tang and helps emulsify the mixture. The capers crisp up slightly in the oven for a pop of salty, briny flavor and texture. A final squeeze of lemon juice ensures the sprouts bring a welcome lift to whatever they accompany, be it roast chicken, seared sausages or your Thanksgiving turkey.

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Ingredients

Yield:8 servings

  • 1 large lemon

  • 2 garlic cloves

  • ⅓ cup extra-virgin olive oil

  • 2 tablespoons Dijon mustard

  • 2 ½ pounds brussels sprouts, trimmed and cut in half

  • Salt and pepper

  • ¼ cup capers, rinsed well if salt-packed

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

15 grams carbs; 150 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 403 milligrams sodium; 5 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Finely grate the zest of the lemon into a large bowl. Cut the lemon in half crosswise and squeeze the juice from one half into the bowl; reserve the other half for serving. Finely grate the garlic into the bowl. Add the olive oil and mustard and whisk until emulsified.

  2. Step 2

    Add the brussels sprouts to the bowl, season with salt and pepper, and toss well to coat. Transfer to a rimmed sheet pan and arrange in a single layer. 

  3. Step 3

    Roast for 15 minutes. Toss the sprouts and sprinkle the capers over them. Continue to roast until the sprouts are crisp and caramelized on the outside and tender on the inside, about 10 minutes more. Squeeze the juice from the reserved lemon half over the top and toss once more before serving. 

Tip

  • The brussels sprouts can be cut and stored in an airtight container in the refrigerator up to a day ahead of time while the lemon dressing can be assembled in a lidded jar, shaken to emulsify, and refrigerated for up to a week ahead of time. The dressing may solidify a bit in the fridge, so let it sit at room temperature while the oven preheats and shake well before using.

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Ratings

4 out of 5
368 user ratings
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Comments

MM

@Confused cook read step 1 & 2

Confused cook

So what's (not?) happening with the olive oil, garlic & dijon?

Julia M

Add the brussels sprouts to the bowl (the one with the olive oil, garlic and dijon), season with salt and pepper, and toss well to coat.

Betty

Absolutely delicious - and very easy!

Marietta

Made this Thanksgiving week. It was delicious! No amendments needed!

Minor

Overall was quite bland - added sriracha and a touch of sugar to punch it up

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