I used to absolutely hate Brussels sprouts. Truly despised them. But I discovered that with the right technique and a bright, tangy sauce, they can become one of the most delicious vegetables. After the success of several other Brussels sprouts recipes, I created a Lemon Parmesan version that finishes with a crisp, roasted edge.
Whether you cook with an Instant Pot or a Ninja Foodi, this recipe is straightforward and fast. The pressure step steams the sprouts to tender-firm perfection, and a quick roast or crisp gives them a lovely char. Then a simple lemon-parmesan sauce brings everything together.
How I made it:
Start by trimming the bottom stalks from each Brussels sprout and cutting them in half. Removing the core reduces bitterness and helps them cook evenly.
Squeeze fresh lemon juice from two lemons — you’ll want bright, fresh acidity to balance the cream and Parmesan.
If using a Ninja Foodi, place the crisping basket in the pot and add the halved sprouts. For an Instant Pot, put the sprouts directly in the inner pot.
Pour in 1 cup of garlic or chicken broth and the lemon juice. Secure the pressure lid and cook on high pressure for 1 minute, then quick-release. The sprouts will be mostly firm with a little tenderness — perfect for finishing.
To add a roasted char: if you used the Ninja Foodi, lower the TenderCrisp lid and roast at 400°F for about 20 minutes, stirring halfway through. If you used an Instant Pot, transfer the sprouts to a foil-lined baking sheet and roast in a 400°F oven for 10–15 minutes, checking periodically until they reach your desired level of browning.
Once roasted, remove the sprouts to a serving dish and turn your attention to the cooking liquid left in the pot. If you used the Instant Pot, there may be slightly more liquid because the oven roast didn’t evaporate any of it — that’s fine.
Set the pot to sauté and add 1 cup of heavy cream (or half-and-half) and 2 tablespoons of butter to the remaining broth and lemon juice. Bring the mixture to a gentle bubble, then whisk in 1/2 cup grated Parmesan until the sauce is smooth. Turn off the heat once combined.
Return the roasted Brussels sprouts to the pot and toss them gently in the lemon-parmesan sauce so each piece is well coated. Transfer to a serving bowl and sprinkle with fresh or dried parsley if desired.
These Lemon Parmesan Brussels Sprouts are bright, creamy, and slightly crisped — a flavorful side dish that even Brussels sprouts skeptics tend to love. Leftovers are excellent cold straight from the fridge.
Enjoy this simple, delicious vegetable dish that’s perfect for weeknights or holiday meals.
Instant Pot or Ninja Foodi Lemon Parmesan Brussels Sprouts
If you love Brussels sprouts, this cheesy, lemony version is for you. If you’re unsure about sprouts, this recipe might change your mind.
5 minutes
21 minutes
26 minutes
Ingredients
- Four 10 oz packages (40 oz total or about 1.5 lbs) Brussels sprouts, stalks cut off and halved
- 1 cup garlic or chicken broth
- Juice of 2 lemons
- 1 cup heavy cream or half & half
- 2 tbsp (1/4 stick) salted butter
- 1/2 cup grated Parmesan cheese
- Parsley (dried or fresh), for garnish
Instructions
- If using the Ninja Foodi, add the crisping basket to the liner pot and place the Brussels sprouts in it. If using the Instant Pot, place the sprouts in the inner pot.
- Pour the broth and lemon juice over the Brussels sprouts.
- Secure the pressure cooking lid and set to high pressure for 1 minute. Quick release when finished.
- If you want a crisped exterior: Ninja Foodi — lower the TenderCrisp lid and Bake/Roast at 400°F for about 20 minutes, stirring midway. Instant Pot — place sprouts on a foil-lined baking sheet and roast in a 400°F oven for 10–15 minutes until browned.
- Remove the sprouts to a serving dish. With the pot on Sauté (High), add the cream and butter to the remaining broth and lemon juice. Once it bubbles, whisk in the Parmesan until smooth, then turn off the heat.
- Add the sprouts back to the pot and toss gently to coat in the sauce. Transfer to a serving dish and sprinkle with parsley if desired.
- Enjoy.
Tips
Leftovers are surprisingly good cold from the refrigerator.