Go Back

Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy Parmesan crust and charred cut sides. Halved sprouts are roasted at 425F on a parchment-lined sheet pan until tender, then finished with fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

brussels sprouts
  • 2 lb Brussels sprouts, trimmed and halved
olive oil
  • 3 tbsp olive oil
garlic
  • 3 cloves garlic, minced
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
parmesan
  • 0.75 cup grated Parmesan
lemon
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425F and line a sheet pan with parchment for easy release and even browning.
  2. Toss the Brussels sprouts with olive oil, garlic, salt, and black pepper so every cut surface is coated.
  3. Sprinkle the Parmesan evenly over the pan, then place the sprouts cut-side down on top of the cheese for a crusted base.
Roast and finish
  1. Roast at 425F for 20-25 minutes until the Brussels sprouts are tender and the Parmesan turns golden.
  2. Squeeze the lemon juice over the top right after roasting, then serve hot.

Notes

For the crispiest, lacy Parmesan, keep the sprouts cut-side down in a single layer and avoid overcrowding the sheet pan. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan in a 425F oven for 5-8 minutes to re-crisp the cheese. Freezing is not recommended because Brussels sprouts can turn watery when thawed. For a dairy-light swap, use a plant-based Parmesan style topping and check that it browns well under high heat.