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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with cut-side-down roasting for crisp char and a lacy golden Parmesan crust. Tossed with garlic, olive oil, salt, pepper, then finished with bright lemon juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts, trimmed and halved
Seasoning and aromatics
  • 3 tbsp olive oil
  • 3 garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cheese and finish
  • 0.75 cup grated Parmesan
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a sheet pan with parchment for easy release and crisp browning.
  2. Toss the Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated.
  3. Sprinkle Parmesan evenly over the pan, then place the sprouts cut-side down directly on top of the cheese.
  4. Roast for 20-25 minutes at 425F until the Brussels sprouts are tender and the Parmesan forms a golden crust.
Finish
  1. Squeeze lemon juice over the top and serve hot while the crust is still crisp.

Notes

For the crispiest crust, spread sprouts in a single layer with cut-sides making the most contact with the Parmesan. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended because the Parmesan crust softens. For a dairy-light option, use a plant-based Parmesan-style topping made to brown in the oven.