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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy crust come from roasting cut-side down on cheese. Tossed with garlic, olive oil, salt, and pepper, they turn tender with crisp charred edges.
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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: 215
Ingredients Equipment Method Notes

Ingredients
  

Parmesan Roasted Brussels Sprouts
  • 2 lb Brussels sprouts trimmed and halved
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup grated Parmesan
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 425F, and line a sheet pan with parchment.
  2. Toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper so every piece is coated.
  3. Sprinkle the grated Parmesan evenly over the pan, then place the sprouts cut-side down on top of the cheese.
  4. Roast for 20-25 minutes at 425F until tender and the Parmesan forms a golden crust, with charred edges visible.
  5. Squeeze the lemon juice over the top right after roasting, then serve hot.

Notes

For the best crust, keep the cut sides pressed against the Parmesan and avoid stirring during roasting. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 425F oven until hot and crisping at the edges. Freezing isn’t recommended since the texture softens after thawing. For a dairy-light option, use a 1:1 grated hard cheese substitute or nutritional yeast for a Parmesan-like topping.