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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a cut-side-down, cheesy roast that turns into a lacy golden crust. High-heat cooking gives crisp charred edges and tender centers in about 25 minutes.
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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: 190
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 Parmesan grated
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a sheet pan with parchment. This prevents sticking and helps the Parmesan crisp.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper. Spread them into a single layer so the cut faces can brown.
  3. Sprinkle Parmesan evenly over the pan, then place the sprouts cut-side down on top of the cheese. The visual cue is that the cut sides are pressed into the Parmesan.
  4. Roast 20-25 minutes until the sprouts are tender and the Parmesan forms a golden crust. Look for browned, lacy edges and a set, crisp topping.
  5. Squeeze lemon juice over the top and serve hot. Add it at the end so the flavor stays bright.

Notes

For the crispiest Parmesan crust, make sure Brussels sprouts are cut-side down and don’t overcrowd the pan. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 425F for 5-8 minutes to re-crisp. Freezing is not recommended because Brussels sprouts and the crust lose texture. For a dairy-light swap, use a hard aged Parmesan-style vegan cheese that melts and browns similarly.