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Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts are oven-roasted until tender with crisp, charred edges and a golden, lacy Parmesan crust. Halved sprouts are baked cut-side down over Parmesan so the cheese turns into a crunchy 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: 182
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts
Seasoning and aromatics
  • 3 tbsp olive oil
  • 3 garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Parmesan and finishing
  • 0.75 cup grated Parmesan
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F and line a sheet pan with parchment, so it’s ready for roasting.
Season and arrange
  1. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated.
  2. Sprinkle grated Parmesan evenly over the pan, then place Brussels sprouts cut-side down on top of the cheese (watch for an even layer under the flat sides).
Roast
  1. Roast for 20-25 minutes at 425F until the sprouts are tender and the Parmesan forms a golden crust, with browned edges visible.
Finish and serve
  1. Squeeze lemon juice over the top and serve hot (you should see a fresh, bright sheen right after).

Notes

For the crispiest lacy Parmesan, make sure the Parmesan is in an even layer and that the sprouts are placed cut-side down with good contact. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425F until hot and re-crisped. Freezing isn’t recommended because the Parmesan texture softens. Dietary swap: use a vegetarian Parmesan-style alternative to keep it dairy-forward while reducing regular dairy.