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Roasted Garlic Parmesan Brussels Sprouts - Crispy, Savory, and Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced (or 1½ teaspoons garlic powder)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 tablespoon lemon juice, plus extra lemon wedges for serving
  • Zest of ½ lemon (optional, for extra brightness)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Heat the oven. Preheat to 425°F (220°C). Place a large, rimmed baking sheet in the oven to heat up. A hot pan helps achieve crispier edges.
  2. Prep the sprouts. Trim the stem ends and remove any yellowed leaves. Halve lengthwise. If you have very large sprouts, quarter them so everything cooks evenly.
  3. Season generously. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, pepper, and red pepper flakes if using. Make sure every piece has a light, even coating.
  4. Add half the Parmesan. Sprinkle in about half of the grated Parmesan and toss again. This helps create a savory crust as they roast.
  5. Roast cut-side down. Carefully remove the hot baking sheet and spread the sprouts in a single layer, cut-side down. Don’t overcrowd. Return to the oven and roast for 18–22 minutes, until the bottoms are deeply golden and the centers are tender.
  6. Finish with lemon and more cheese. Transfer the sprouts back to the bowl. Add lemon juice, lemon zest, and the remaining Parmesan. Toss quickly while hot so the cheese clings and softens.
  7. Taste and adjust. Add a pinch more salt or pepper if needed. Garnish with chopped parsley and serve right away with extra lemon wedges.