Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 3 tablespoons (45ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt (or sea salt)
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • Optional: 1 tablespoon grated Parmesan cheese (for serving)
  • Optional: 1/4 teaspoon red pepper flakes (for a bit of kick)

Instructions:

  1. Preheat oven to 400°F (200°C). Ensure the oven rack is in the middle position.
  2. Wash and trim the Brussels sprouts. Cut off the dry stem end and remove any yellow or damaged outer leaves. Halve or quarter them, depending on their size.
  3. In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper. Make sure the sprouts are evenly coated.
  4. Spread the Brussels sprouts in a single layer on the baking sheet. Avoid overcrowding to ensure proper browning.
  5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sprouts are tender and deeply browned, with crispy edges. Watch carefully; ovens vary.
  6. Remove the baking sheet from the oven. Toss the roasted Brussels sprouts with lemon juice and grated Parmesan cheese (if using).
  7. Serve hot, straight from the oven.