Trim the bottom of each Brussels sprout and remove any yellowed outer leaves. Cut each sprout in half lengthwise.
In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a large baking sheet, cut side down.
Roast for 20-25 minutes, stirring once halfway through, until the Brussels sprouts are golden brown and crispy on the outside and tender on the inside.
Remove from oven and immediately sprinkle with Parmesan cheese while still hot.
Transfer to a serving dish and serve with lemon wedges for squeezing over the top.
Tips:
Make sure Brussels sprouts are dry before tossing with oil - moisture prevents proper browning.
Don't overcrowd the pan - use two baking sheets if needed for proper caramelization.
Placing them cut side down helps achieve that delicious crispy, caramelized surface.
For extra crispy Brussels sprouts, roast a few minutes longer, watching carefully to avoid burning.
The lemon juice brightens the flavor and cuts through the richness - don't skip it!
Variations:
Add red pepper flakes for a spicy kick
Drizzle with honey in the last 5 minutes of roasting for a sweet-savory flavor
Toss with toasted pine nuts or slivered almonds before serving
Use pecorino Romano instead of Parmesan for a sharper flavor
