Ingredients:

  • Brussels sprouts, trimmed and halved
  • extra virgin olive oil
  • fresh garlic, minced
  • sea salt
  • cracked black pepper
  • Parmigiano-Reggiano, finely grated
  • red pepper flakes
  • fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (218°C). Place a large rimmed baking sheet inside to heat up.
  2. Trim the woody stem ends of the Brussels sprouts and remove any damaged outer leaves. Halve them vertically through the core.
  3. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, sea salt, and black pepper. Toss the sprouts in the mixture until thoroughly coated.
  4. Carefully remove the hot baking sheet from the oven. Arrange the sprouts in a single layer, cut-side down, to ensure maximum caramelization.
  5. Roast for 20 minutes without moving them. During the last 5 minutes of cooking, sprinkle 1/4 cup of the Parmesan cheese over the sprouts to create a 'cheese lace' crust.
  6. Remove from the oven. Toss with the remaining Parmesan cheese, red pepper flakes, and fresh lemon juice before serving hot.