Crispy Roasted Brussels Sprouts with Lemon and Garlic

An American-style vegetable side built around Brussels sprouts roasted on a hot sheet pan for browned edges and tender centers. Garlic is added near the end so it perfumes the sprouts without burning, and lemon zest and juice brighten the finished dish. A small amount of Parmesan is optional for extra savoriness.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 680 g Brussels sprouts trimmed, outer leaves removed, halved if large
• 30 ml olive oil
• 4 g kosher salt
• 1 g black pepper freshly ground
• 6 g garlic finely minced
• 2 g lemon zest finely grated
• 15 ml lemon juice freshly squeezed
• 20 g Parmesan cheese finely grated

Instructions

1. Heat the oven to 220 C. Set a large rimmed baking sheet on the middle rack while the oven heats if you want extra browning. Oven fully preheated and baking sheet hot.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them on the hot baking sheet in a single layer with the cut sides down. Sprouts are in one even layer and mostly cut-side down.
3. Roast for 15 minutes, then add the minced garlic to the pan and toss quickly with a spatula. Return to the oven and roast 8 to 10 minutes more until the sprouts are deeply browned and the smallest leaves are crisp. Cut sides are browned, edges are crisp, and a knife slides into the thickest sprout with slight resistance.
4. Transfer to a serving bowl and finish with lemon zest and lemon juice. If using Parmesan, sprinkle it over the hot sprouts and toss once more. The sprouts smell bright and garlicky, with crisp edges and tender centers.