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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy crust by roasting cut-side down on Parmesan. Hot, tender centers with crisp charred edges, finished with fresh 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: 166
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts Trimmed and halved.
Seasoning and roasting
  • 3 tbsp olive oil
  • 3 garlic Minced (about 3 cloves).
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup grated Parmesan
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best crust, keep the sprouts cut-side down and avoid stirring during roasting. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan at 425F until warmed through and re-crisped. Freezing isn’t recommended for texture. For a gluten-free option, this recipe is already gluten-free; you can reduce sodium by using low-sodium Parmesan or cutting the added salt in half.