Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 4 cloves garlic, minced
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • ¼ cup shaved Parmesan cheese

Instructions:

  1. Wash and thoroughly dry the Brussels sprouts. Trim the woody stems and slice each sprout exactly in half from top to bottom.
  2. In a large bowl, toss the sprout halves with olive oil, salt, and pepper until evenly coated.
  3. Preheat the oven to 400°F (200°C).
  4. Spread the sprouts on a baking sheet, ensuring every piece is placed cut-side down without overlapping.
  5. Roast for 15–20 minutes without stirring, until the bottoms are deeply browned and outer leaves are starting to crisp.
  6. Remove the pan from the oven. Drizzle with melted butter and scatter the minced garlic evenly across the pan, tossing quickly to coat.
  7. Return to the oven for another 5–7 minutes, just until the garlic smells nutty and fragrant.
  8. Finish by drizzling with fresh lemon juice and sprinkling with shaved Parmesan cheese.