Crispy Roasted Brussels Sprouts with Parmesan & Lemon

Let’s talk about Brussels sprouts. If you think you don’t like them, I’m willing to bet it’s because you haven’t had them like this. Forget sad, steamed, mushy sprouts. We’re talking about deeply roasted Brussels sprouts with shatteringly crispy, almost chip-like outer leaves, tender centers, and the most incredible savory, nutty flavor.

The secret is our “deep roast” technique: high heat and giving them plenty of space on the pan. This allows them to caramelize beautifully instead of just steaming. But we don’t stop there! Right when they come out of the oven, hot and sizzling, we hit them with a shower of salty Parmesan cheese and a final, bright “zesty sprinkle” of fresh lemon zest. The heat melts the cheese slightly, and the lemon brightens everything up. Trust me, these are addictive. They’re the perfect side dish for any fall or holiday meal.

Why You’ll Love This Recipe

• Unbelievably Crispy: The high-heat roasting method creates the most amazing crispy leaves and caramelized edges.
• Simple Ingredients, Big Flavor: Just Brussels sprouts, olive oil, Parmesan, and lemon create a truly spectacular side dish.
• Perfect Holiday Side: They look beautiful, taste incredible, and pair perfectly with turkey, chicken, beef, or just about anything!

Step-by-Step Instructions

Let’s make the best Brussels sprouts of your life. Here’s how.First, gather your simple, high-quality ingredients. Good Brussels sprouts are key!

Next, prep your sprouts. We’ll trim the ends and slice them in half. This creates a flat surface that gets maximum contact with the hot pan for ultimate crispiness.

Now, the toss and roast! We’ll toss the sprouts with olive oil, salt, and pepper right on the baking sheet. The most important step? Spread them out! Give them space to roast, not steam. Then, into a hot oven they go.

Finally, the flavor explosion. As soon as they come out of the oven, hot and crispy, we’ll immediately toss them with grated Parmesan cheese and that all-important fresh lemon zest. The heat helps the flavors meld beautifully.

Ava’s Notes

• High Heat is Crucial: Don’t be afraid to crank up your oven! 400°F or even 425°F is perfect for getting that deep roast and crispy edges.
• Don’t Crowd the Pan! I know I keep saying it, but it’s the #1 secret to crispy roasted vegetables. Use two pans if you need to!
• Trim Just Before Roasting: For the freshest flavor, trim and halve your Brussels sprouts right before you plan to roast them.

Crispy Roasted Brussels Sprouts with Parmesan & Lemon

0.0 from 0 votes

Servings

4-6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

35

minutes

The ultimate roasted Brussels sprouts recipe! High-heat roasting creates shatteringly crispy leaves and tender centers, finished with salty Parmesan and bright lemon zest.

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Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 c grated Parmesan cheese

• 1 lemon, zested

Directions

• Prep: Preheat your oven to 425°F (220°C).
• Toss: On a large, rimmed baking sheet, toss the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper. Spread them out into a single, even layer, ensuring they are not overcrowded (use two pans if necessary). Place most sprouts cut-side down for maximum caramelization.
• Roast: Roast for 20-25 minutes, tossing halfway through, until the sprouts are tender, deeply golden brown, and the outer leaves are dark and crispy.
• Finish: Immediately transfer the hot roasted Brussels sprouts to a serving bowl. Add the grated Parmesan cheese and lemon zest and toss well to combine. The heat from the sprouts will help the cheese melt slightly and release the aroma of the lemon zest.
• Serve: Serve hot.

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