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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with cut-side-down roasting for crispy charred edges and a lacy golden Parmesan crust. Finished with a quick squeeze of lemon juice to brighten the nutty, savory flavor.
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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: 246
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
Olive oil
  • 3 tbsp olive oil
Garlic
  • 3 clove garlic minced
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Parmesan
  • 0.75 cup grated Parmesan
Lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Roast the sprouts
  1. Preheat oven to 425F and line a sheet pan with parchment. Heat until the oven reaches temperature for faster browning on the pan.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated. Spread into a single layer so edges can char.
  3. Sprinkle grated Parmesan evenly over the pan. Place the Brussels sprouts cut-side down directly on top of the cheese to form a crust as they roast.
  4. Roast for 20-25 minutes at 425F until tender and the Parmesan forms a golden crust. Look for browned, lacy spots on the cut surfaces and lightly blistered edges.
  5. Squeeze lemon juice over the top and serve hot. The citrus should brighten the roasted flavor right before eating.

Notes

For the crispiest, most lacy Parmesan crust, make sure the sprouts are well-coated and placed cut-side down on the cheese before roasting. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat on a sheet pan at 425F for 5-8 minutes. Freezing is not recommended because the texture can soften after thawing. For a dairy-free swap, use a plant-based Parmesan-style topping made for roasting.