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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy cheese crust and charred edges. Oven-roasted cut-side down so the Parmesan browns and clings to every leaf.
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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: 154
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the crispiest crust, spread sprouts in a single layer and avoid crowding the pan. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm at 400F until hot. Freezing is not recommended because the Brussels sprouts and cheese crust lose texture. Dietary swap: use lactose-free Parmesan if needed, keeping the same method.