Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (5g) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim Brussels sprouts. Remove any yellowed outer leaves. Halve or quarter depending on size.
  3. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  4. Spread Brussels sprouts in a single layer on the baking sheet. Ensure they are not overcrowded for even browning. Use two baking sheets if necessary.
  5. Roast for 20 minutes.
  6. Flip the Brussels sprouts and continue roasting for another 5-10 minutes, or until tender and browned. Look for crispy edges.
  7. While the sprouts are roasting, in a small bowl, combine minced garlic and lemon juice.
  8. Remove sprouts from the oven and immediately toss them with the garlic-lemon mixture and Parmesan cheese. Add parsley if using.
  9. Serve immediately, garnished with extra Parmesan cheese if desired.