Ingredients:

  • 1 lb (450 g) Brussels Sprouts, trimmed and halved lengthwise
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 4 cloves Garlic, finely minced or grated
  • 1/2 cup (50 g) Freshly grated Parmesan Cheese
  • 1 tsp Lemon Zest (from 1 small lemon, optional)
  • 2 Tbsp Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large sturdy baking sheet with parchment paper to prevent sticking.
  2. Wash the Brussels sprouts thoroughly. Trim off the hard, woody ends and remove any loose or yellowed outer leaves. Halve the sprouts lengthwise.
  3. In a large bowl, combine the halved sprouts, olive oil, salt, and pepper. Toss vigorously until every sprout is lightly coated. Reserve the minced garlic for a later step.
  4. Spread the oiled sprouts cut-side down on the prepared baking sheet. Ensure they are in a single layer with adequate space between them. Roast for 15 minutes.
  5. Carefully remove the pan from the oven. Toss the sprouts with the minced garlic and half (1/4 cup) of the grated Parmesan cheese. Toss quickly and redistribute them in a single layer.
  6. Return the sprouts to the oven and roast for an additional 5–10 minutes, or until the sprouts are deeply golden brown, fork-tender, and the garlic is fragrant but not burnt.
  7. Transfer the hot sprouts to a serving dish. Immediately toss them with the remaining Parmesan cheese and the lemon zest (if using). The residual heat will slightly melt the cheese.
  8. Garnish with fresh parsley (if desired) and serve immediately while hot.