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Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts with cut-side down roasting for a lacy golden Parmesan crust. Hot, tender centers with crispy charred leaves and bright lemon juice at the end.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

Parmesan Roasted Brussels Sprouts
  • 2 lb Brussels sprouts Trimmed and halved.
  • 3 tbsp olive oil
  • 3 garlic Minced cloves.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup Parmesan Grated.
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F, then line a sheet pan with parchment for easy cleanup.
  2. Toss the Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated.
  3. Sprinkle the Parmesan evenly over the pan, then place Brussels sprouts cut-side down on top of the cheese so it can brown.
  4. Roast for 20-25 minutes at 425F until the sprouts are tender and the Parmesan forms a golden crust with crisped edges.
  5. Squeeze lemon juice over the top and serve hot for a bright finish.

Notes

For the best crust, make sure the Brussels sprouts are cut-side down and not crowded on the pan. Store leftovers in the fridge for up to 3 days; reheat on the same sheet pan at 425F until hot and edges crisp again. Freezing isn’t recommended since the Parmesan crust softens after thawing. For a dairy-light option, use a finely grated hard dairy-free alternative Parmesan and roast the same way for a similar browned topping.