This post may contain affiliate links, please see our privacy policy for details.

Sharing my favorite Lemony Fried Brussels Sprouts from The Half Baked Harvest Cookbook.

Lemony Fried Brussels Sprouts | @hbharvest

Lemony Fried Brussels Sprouts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 275 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 2 tablespoons extra-virgin olive oil
  • ¾ pound Brussels sprouts, trimmed and halved
  • 4 garlic cloves, minced or grated
  • Zest of 1 lemon
  • cup full-fat goat’s milk
  • 2 ounces goat cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped fresh basil, plus more for garnish
  • cup grated Parmesan cheese
  • cup raw almonds, coarsely chopped
  • Flaky sea salt and freshly ground black pepper


  • 1. Preheat the oven to 400ºF.
    2. In a 12-inch oven-safe skillet, heat the olive oil over medium. When it shimmers, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes. Add the garlic and lemon zest and cook until fragrant, about 30 seconds, being sure not to burn them.
    3. Transfer the skillet to the oven and roast the Brussels sprouts for about 10 minutes, or until tender.
    4. Meanwhile, in a blender or food processor, combine the goat’s milk, goat cheese, mustard, and lemon juice and pulse until smooth. Stir in the red pepper flakes.
    5. Remove the Brussels sprouts from the oven. Turn the broiler to high. Stir the basil and mint into the Brussels sprouts. Pour the goat’s milk mixture on top. Sprinkle with the Parmesan and almonds. Return to the oven and broil for 2 to 3 minutes, or until the cheese has melted, keeping a close eye on it. Remove and season lightly with flaky sea salt and pepper. Garnish with fresh basil and mint.

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Made these the other night and they were devine!! Would love to make for Thanksgiving to switch things up a bit, but my dad unfortunately doesn’t do goat cheese. I will use buttermilk instead of goats milk, but can’t decide on the cheese to substitute. What do you think? Thanks I’m advance for any recommendations!!

    1. Hey Cait,
      I think feta or blue cheese would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 4 stars
    Used low fat (1%) milk and Philadelphia garlic cream cheese instead of goats milk/cheese respectively and it was delicious!!! Will definitely make this again.

  3. Hi Tieghan,

    Would love to make this recipe for Christmas dinner this year, but I’m not a huge fan of goats cheese 🙁 Could you recommend another cheese that might be good for this dish? Thanks so much!


    1. It is 4 minute leaves! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  4. Looks great, and I really love eating cheesy foods. It also looks like a gluten free recipe too. Is it? Normally I don’t buy brussel sprouts, but I might try them this way. Bon appetit’. I really like feta cheese too.

    1. Hi Marjorie! This recipe is gluten free and I hope you love it! Let me know if you have any questions while making it!

    1. You can use regular whole milk. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂