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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a lacy golden crust are baked at high heat for tender insides and charred edges. Halved sprouts are cut-side down on Parmesan for maximum browning, then 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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 425F and line a sheet pan with parchment for easy release and browning.
Season the sprouts
  1. Toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated, glossy, and evenly speckled.
Build the Parmesan crust
  1. Sprinkle the grated Parmesan evenly over the pan, then place the sprouts cut-side down directly on top of the cheese for a lacy crust.
Roast
  1. Roast for 20-25 minutes at 425F until the Brussels sprouts are tender and the Parmesan turns golden with crisp, charred edges.
Finish and serve
  1. Squeeze the lemon juice over the top right before serving to brighten the roasted flavor.

Notes

For the best crust, keep sprouts cut-side down on the cheese during the full roasting time and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 425F until hot and re-crisped. Freezing is not recommended for best texture. For a dairy-free swap, use a plant-based Parmesan style made for baking and roast as directed.