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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 fresh lemon juice for bright, 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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and Roast
  1. Preheat oven to 425F and line a sheet pan with parchment. Make sure the oven is fully heated before roasting for the best browning.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper. Coat the cut surfaces so they brown evenly.
  3. Sprinkle Parmesan evenly over the pan, then place sprouts cut-side down on top of the cheese. Press lightly so the Parmesan adheres in a thin, lacy layer.
  4. Roast for 20-25 minutes until tender and the Parmesan forms a golden crust. Look for charred, crisp edges and bubbling, browned cheese.
  5. Squeeze lemon juice over the top and serve hot. Add the lemon right after roasting so the flavor stays bright.

Notes

For extra crisp char, spread the Brussels sprouts in a single layer without crowding the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat on the sheet pan at 425F for 5-8 minutes to re-crisp. Freezing isn’t recommended because Brussels sprouts can soften after thawing. For a dairy-light option, use a hard aged Parmesan-style substitute or omit Parmesan and add extra olive oil, though the signature golden crust will be less pronounced.