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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy crust from baking cut-side down on the pan. High-heat roasting brings tender centers and crisped, charred edges 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
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425F and line a sheet pan with parchment.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated.
Add Parmesan and roast
  1. Sprinkle grated Parmesan evenly over the pan, then place Brussels sprouts cut-side down on top of the cheese so it adheres.
  2. Roast for 20-25 minutes until Brussels sprouts are tender and the Parmesan forms a golden crust, with charred edges visible.
Finish and serve
  1. Squeeze lemon juice over the top right after roasting, letting it sizzle on the hot surface.
  2. Serve hot straight from the sheet pan so the crust stays crisp.

Notes

For the crispiest Parmesan crust, don’t crowd the sprouts—use a sheet pan with enough space for contact on the cut sides. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425F oven until hot and re-crisped. Freezing isn’t recommended because the texture softens. Dietary swap: use a vegetarian Parmesan (or a hard vegan “Parmesan” style) if avoiding dairy.