Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 3 Tbsp good quality Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup finely grated Parmesan Cheese (Parmigiano-Reggiano recommended)
  • 1 tsp Garlic Powder
  • 1 tsp Lemon Zest

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Trim the tough ends off the sprouts and slice them in half vertically. Ensure cut sides are facing up.
  3. In a large bowl, toss the halved sprouts thoroughly with the olive oil, Kosher salt, and black pepper until evenly coated.
  4. Spread the seasoned sprouts onto the prepared baking sheet in a single layer, pressing the cut sides flat against the sheet for maximum contact.
  5. Roast for 15 minutes.
  6. While roasting, combine the grated Parmesan cheese, garlic powder, and lemon zest in the empty mixing bowl.
  7. Remove the tray from the oven. Gently flip each sprout so the roasted side is now facing up. Return the tray to the oven and roast for another 5 minutes.
  8. Remove the tray again. Sprinkle the Parmesan mixture evenly over the exposed, roasted surfaces of the sprouts.
  9. Return the sprouts to the oven for a final 5–10 minutes, watching carefully until the cheese is melted, bubbly, and golden brown.
  10. Transfer immediately to a serving platter and serve warm.