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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a lacy golden crust—roasted at 425°F on a sheet pan for crisp char and tender centers. The cut-side-down method helps the Parmesan melt into a browned topping.
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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: 227
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
olive oil
  • 3 tbsp olive oil
garlic
  • 3 garlic cloves, minced
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
Parmesan cheese
  • 0.75 cup Parmesan cheese grated
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. Look for the oven to reach temperature before adding the vegetables.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper. Toss until every cut surface looks lightly coated.
  3. Sprinkle Parmesan evenly over the pan, then place Brussels sprouts cut-side down on top of the cheese. Press gently so contact points look covered with Parmesan.
  4. Roast for 20-25 minutes until tender and the Parmesan forms a golden crust. Watch for browned, lacy spots and crisp edges.
  5. Squeeze lemon juice over the top and serve hot. Finish with a fresh, bright drizzle right before eating for the best flavor.

Notes

For extra crisp char, spread Brussels sprouts in a single layer with cut sides down and avoid overcrowding the pan. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until hot and edges re-crisp. Freezing is not recommended as the Brussels sprouts and Parmesan crust will soften. Dietary swap: use a dairy-free Parmesan-style topping (or nutritional yeast with a little olive oil) for a dairy-free version—texture may be less crisp but still flavorful.