Ingredients:

  • 1 lb Brussels Sprouts, trimmed and halved
  • 2 tbsp Light Olive Oil (or Avocado Oil)
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 cloves Fresh Garlic, finely minced
  • 1/3 cup Parmigiano Reggiano, finely grated
  • 1 tsp Freshly squeezed Lemon Juice (optional)

Instructions:

  1. Preheat the oven temperature to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper, which is essential for preventing sticking and ensuring a proper char.
  2. Prepare the Sprouts: Thoroughly wash the Brussels sprouts. Trim off the hard, dry stem end and peel away any yellowed or damaged outer leaves. Slice all sprouts in half lengthwise (from stem to tip).
  3. Season: Place the halved sprouts into a large mixing bowl. Drizzle with the olive oil, sea salt, and black pepper. Toss thoroughly until every sprout piece is lightly coated in oil and seasoning.
  4. Arrange: Spread the seasoned sprouts onto the prepared baking sheet. Crucially, ensure they are cut-side down and arranged in a single layer. Do not overcrowd the pan; use two trays if necessary, or the sprouts will steam instead of roast.
  5. Initial Roast: Place the tray in the preheated oven. Roast for 15 minutes. After 15 minutes, remove the tray. Use a spatula to toss the sprouts slightly, then spread them back out. The cut sides should be nicely browned and caramelized.
  6. Final Roast: Return the tray to the oven for an additional 5–10 minutes, or until the sprouts are deeply golden, tender in the middle, and crispy on the edges. Total cooking time will be 20–25 minutes.
  7. Add Flavor: Immediately remove the sprouts from the oven and transfer them back into the large mixing bowl. Sprinkle the finely minced fresh garlic and the grated Parmesan cheese over the hot sprouts. Add the optional lemon juice.
  8. Toss and Serve: Toss vigorously for about 30–60 seconds. The residual heat will soften the garlic and lightly melt the Parmesan, infusing the dish with flavor without burning the garlic. Transfer to a serving platter and serve immediately while the sprouts are still crispy.