Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon

Mediterranean Roasted Brussels sprouts with capers, dill and lemon

This incredibly delicious, super flavorful recipe for Mediterranean style roasted Brussels sprouts is quick, easy and healthy! Naturally gluten-free and vegan. Serves 4-6 as a side.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 122 kcal
Autor Elle


  • 750 g Brussels sprouts, trimmed and cut in half (keep the loose leaves)
  • 3 tablespoon extra-virgin olive oil (see tips)
  • 2 tablespoons capers (in brine), drained and chopped
  • 1 green onion, light and dark green partss, finely chopped
  • 2 tablespoons freshly chopped dill
  • Juice of ½ lemon
  • sea salt and freshly ground pepper, to taste
  • 3 tablespoons toasted almond slivers (25 g)


  1. Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper (optional, I like using it for easy clean-up).
  2. Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss until combined and arrange them cut-side down.
  3. Transfer to the preheated oven and roast until golden brown, and a bit crisp outside and tender on inside, about 20-25 minutes.
  4. Meanwhile, toast the almonds in a dry skillet until lightly golden and aromatic.
  5. Prepare the dressing. In a small bowl, add the remaining olive oil, capers, green onion, dill, lemon juice and a pinch of salt. Stir to combine.
  6. In a serving dish, toss the roasted Brussels sprouts with the dressing and half of the toasted almonds. Garnish with the remaining almonds, serve and enjoy!