Description
Savor the perfect blend of garlic and Parmesan with these easy, crispy roasted Brussels sprouts—a healthy, flavorful side dish everyone loves!
Ingredients
Scale
- 1½ pounds (680g) fresh Brussels sprouts, trimmed and halved
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- ½ cup (50g) freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (2g) freshly ground black pepper
- ¼ teaspoon (1g) red pepper flakes (optional)
- 1 tablespoon (15ml) fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C) and position rack in upper third.
- Wash Brussels sprouts, trim stem ends, remove discolored outer leaves, and cut in half lengthwise. Pat completely dry with paper towels.
- In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes until evenly coated.
- Arrange on a rimmed baking sheet in a single layer, cut sides down, ensuring they’re not overcrowded.
- Roast for 15 minutes, then flip each sprout and continue roasting for another 5-7 minutes until tender when pierced.
- Remove from oven, sprinkle evenly with Parmesan cheese, and return to oven for 3-5 minutes until cheese melts and begins to turn golden.
- Remove from oven, immediately drizzle with lemon juice, and toss gently.
- Transfer to a serving dish, add additional Parmesan if desired, and serve hot.