Ingredients
- 1 1/2 lbs fresh Brussels sprouts (trimmed and halved)
- 2 tbsp olive oil
- 1/2 tsp garlic powder or 2 cloves garlic (minced)
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- Optional: lemon zest, red pepper flakes, balsamic glaze for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, toss halved Brussels sprouts with olive oil, garlic, salt, and pepper.
- Arrange Brussels sprouts cut-side down in a single layer on the baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until edges are crisp and golden.
- Sprinkle parmesan over the sprouts in the last 5 minutes of roasting.
- Remove from oven and finish with lemon zest, red pepper flakes, or balsamic glaze if desired. Serve warm.
Notes
- Use balsamic glaze or honey for a sweet-savory finish.
- Add cooked bacon or pancetta for extra richness.
- Substitute pecorino romano for parmesan if preferred.
- Toss with toasted nuts for added crunch.
- Reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
