Garlic Parmesan Roasted Brussels Lemon (Printable)

Crispy roasted Brussels with garlic, Parmesan, and bright lemon for a flavorful side.

# List of ingredients:

→ Vegetables

01 - 1 ½ lbs Brussels sprouts, trimmed and halved

→ Dairy

02 - ½ cup grated Parmesan cheese

→ Aromatics & Seasonings

03 - 3 cloves garlic, minced
04 - 3 tbsp olive oil
05 - ½ tsp salt
06 - ¼ tsp freshly ground black pepper
07 - ½ tsp crushed red pepper flakes

→ Citrus

08 - 1 lemon, zested and juiced

→ Garnish

09 - 1 tbsp chopped fresh parsley

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, pepper, and red pepper flakes until evenly coated.
03 - Spread Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20–25 minutes, flipping once halfway through, until golden and crisp on the edges.
05 - Remove from oven. Immediately sprinkle with Parmesan cheese, lemon zest, and half the lemon juice. Toss gently on the tray to coat.
06 - Taste and add more lemon juice if desired. Transfer to a serving dish and garnish with fresh parsley.

# Expert Advice:

01 -
  • The combination of high roasting heat and cut side down creates irresistible crispy edges that make skeptics suddenly want seconds
  • Fresh lemon juice cuts through the richness, making every bite impossibly addictive while balancing the salty Parmesan perfectly
02 -
  • Crowding the baking sheet is the fastest way to soggy sprouts, so use two sheets if needed
  • Adding the cheese while the sprouts are still hot helps it melt and cling to every crispy edge
03 -
  • Look for Brussels sprouts that feel heavy for their size with tight, bright green leaves
  • Room temperature sprouts roast more evenly than cold ones from the refrigerator

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