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Crispy Parmesan Brussels Sprouts Recipe - Simple, Golden, and Delicious

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1/2 teaspoon onion powder (optional, for extra depth)
  • 1/3 cup finely grated Parmesan cheese, plus extra for serving
  • 1 tablespoon lemon juice, plus lemon zest to taste
  • Red pepper flakes, to taste (optional)
  • Nonstick spray or a light brush of oil for the sheet pan

Method
 

  1. Preheat your oven and pan: Place a large, rimmed baking sheet on the middle rack. Preheat the oven to 425°F (220°C) with the pan inside. A hot pan helps prevent steaming and encourages crisping.
  2. Prep the sprouts: Trim the tough stem ends and remove any wilted outer leaves. Cut each sprout in half lengthwise. For very large sprouts, quarter them so they cook evenly.
  3. Season in a bowl: In a large bowl, toss the sprouts with olive oil, salt, pepper, garlic, and onion powder if using. Add a small pinch of red pepper flakes if you want a little heat.
  4. Cheese them properly: Sprinkle in about half of the Parmesan and toss again. The cheese will cling to the oiled sprouts and help form those lacy, crispy bits.
  5. Arrange on the hot pan: Carefully remove the preheated sheet pan and lightly coat it with nonstick spray or brush with oil. Spread the sprouts in a single layer, cut-side down, without crowding.
  6. Roast until golden: Roast for 15 minutes without stirring. Flip a couple of pieces to check color. They should be deeply browned on the cut side.
  7. Toss and finish: Use a spatula to flip the sprouts. Sprinkle the remaining Parmesan over the top. Roast for another 7–10 minutes, until crisp and caramelized.
  8. Add brightness: Remove from the oven and immediately toss with lemon juice and a little zest. Taste and adjust salt and pepper. Add more Parmesan if you like.
  9. Serve hot: Transfer to a serving dish and enjoy while the edges are still crackly. They pair well with roasted meats, fish, or a simple grain bowl.