1 1/2 pounds Brussels sprouts, trimmed and halved

4 cloves garlic, roughly chopped

1 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons freshly grated parmesan cheese

Optional: lemon juice, balsamic vinegar, red pepper flakes, herbs, or honey/maple syrup for variation

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Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Trim the Brussels sprouts by removing tough ends and loose outer leaves, then slice each in half lengthwise.
In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, and roughly chopped garlic until evenly coated.
Spread sprouts in a single layer on the baking sheet, cut side down for maximum caramelization.
Roast for 18–22 minutes, shaking the pan halfway through, until golden and crispy on the edges and tender inside.
Remove from the oven and immediately sprinkle with parmesan so it melts slightly.
Optionally, drizzle with lemon juice or balsamic vinegar, or sprinkle with herbs, red pepper flakes, or nuts before serving.

Make sure the sprouts are dry before roasting for best crispiness.

Don’t overcrowd the pan air circulation helps them brown properly.

For vegan version, skip parmesan or use nutritional yeast.

Add maple syrup or honey during the last few minutes for a sweet-savory contrast.

Best served fresh from the oven for ideal texture.