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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with cut-side-down roasting for crispy char and a lacy golden Parmesan crust. Finished with a squeeze of 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: 185
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 cheese
  • 0.75 cup grated Parmesan
Lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep & season
  1. Preheat oven to 425F and line a sheet pan with parchment. This sets up direct, hot-roasting for crisp edges.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper. Coat the cut surfaces so they caramelize and char evenly.
  3. Sprinkle Parmesan evenly over the pan and place the sprouts cut-side down on top of the cheese. Arrange in a single layer for a lacy, golden crust.
Roast & finish
  1. Roast for 20-25 minutes at 425F until the sprouts are tender and the Parmesan forms a golden crust. Look for crisp, browned edges and a set, lacy cheese layer.
  2. Squeeze lemon juice over the top and serve hot. The bright citrus wakes up the roasted, nutty Parmesan.

Notes

For the crispiest char and best crust, keep the sprouts cut-side down and avoid crowding the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on a hot sheet pan or in a 425F oven until warmed through. Freezing isn’t recommended because the Parmesan crust can soften. For a dairy-free option, use a plant-based hard “Parmesan” style topping and consider adding a pinch more salt to replace the savory depth.