Garlic Parmesan Roasted Brussels Sprouts

Brussels sprouts are roasted on a hot sheet pan until browned and crisp at the edges, then tossed with garlic butter, Parmesan, and lemon for a sharp, savory finish.

By Julienne

Garlic Parmesan Roasted Brussels Sprouts

Cook time: 25 minutes

Servings: 4

Ingredients

  • 680 g Brussels sprouts trimmed, halved lengthwise
  • 15 ml olive oil divided
  • 3 g kosher salt divided
  • 0.5 g black pepper freshly ground, divided
  • 8 g garlic minced, divided
  • 0.5 g red pepper flakes optional
  • 14 g unsalted butter divided
  • 4 g garlic minced, divided
  • 15 ml lemon juice freshly squeezed
  • 24 g Parmesan cheese finely grated
  • 1 g kosher salt divided
  • 0.5 g black pepper freshly ground, divided
  • 7 ml olive oil divided

Instructions

  1. Heat the oven to 220 C. Put a rimmed baking sheet in the oven while it heats so the sprouts hit a hot pan. The oven is fully preheated and the sheet pan is hot.
  2. In a large bowl, toss the Brussels sprouts with 15 ml olive oil, 3 g salt, 0.5 g black pepper, and 8 g of the minced garlic. Add the red pepper flakes if using. The sprouts are evenly coated and the garlic is distributed rather than clumped.
  3. Carefully spread the sprouts cut-side down on the hot baking sheet in a single layer. The sprouts are arranged in one layer with cut sides touching the pan.
  4. Roast for 18 minutes, then flip the sprouts and continue roasting for 6 to 8 minutes more until the cut sides are browned and the outer leaves are crisp. The sprouts are deeply browned at the edges and tender when pierced with a knife.
  5. While the sprouts roast, melt the butter in a small skillet over medium-low heat. Add the remaining 4 g garlic and cook for 30 to 45 seconds, stirring, just until fragrant; do not let it brown. The garlic smells fragrant and the butter looks foamy, not browned.
  6. Transfer the roasted sprouts to a serving bowl. Add the garlic butter, lemon juice, Parmesan, and remaining 1 g salt plus 0.5 g black pepper, then toss until coated. If any browned bits are stuck to the sheet pan, add the remaining 7 ml olive oil to the warm pan and scrape them into the bowl before serving. The cheese clings to the hot sprouts and the bowl shows a light glossy coating.
  7. Serve immediately while the edges are still crisp. The sprouts are hot, browned, and crisp-tender at the center.
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