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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy crust from direct roasting on Parmesan. Halved sprouts get charred edges and tender centers at high heat, 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: 160
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts Trimmed and halved.
Olive oil
  • 3 tbsp olive oil
Garlic
  • 3 garlic Minced cloves.
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Parmesan cheese
  • 0.75 cup grated Parmesan
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 (visual cue: parchment is fully covered so the Parmesan won’t stick).
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated (visual cue: every cut surface looks glossy and seasoned).
  3. Sprinkle Parmesan evenly over the pan, then place sprouts cut-side down on top of the cheese (visual cue: Parmesan touches the cut sides directly, creating the crust base).
  4. Roast for 20-25 minutes until Brussels sprouts are tender and the Parmesan forms a golden crust (visual cue: browned, lacy spots on the tops).
  5. Squeeze lemon juice over the top and serve hot (visual cue: bright citrus sheen on the hot roasted surfaces).

Notes

For extra char and a stronger crust, keep the sprouts cut-side down on the Parmesan for the full roasting time—avoid stirring. Store leftovers in the fridge for up to 3 days; reheat on a sheet pan at 425F for 5-7 minutes to re-crisp. Freezing isn’t recommended because the Parmesan crust softens. For a dairy-light swap, use a dairy-free Parmesan alternative, noting the crust may be less golden and less lace-like.