Garlic Parmesan Roasted Brussels Sprouts: A Delicious and Nutritious Side Dish

Ingredients

Main Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons extra‑virgin olive oil

Garlic Parmesan Coating

• 3 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon honey
• 1 teaspoon lemon juice, freshly squeezed

Seasonings & Garnish

• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red‑pepper flakes (optional)

Instructions

Roasting the Sprouts

1. Spread on a sheet pan. Arrange the sprouts cut‑side down on a parchment‑lined baking sheet. Giving them space ensures even caramelization; crowded sprouts steam instead of roast.
2. Roast. Place the pan in the preheated oven and roast for 15‑18 minutes, until the edges are deep golden brown and the stems are fork‑tender. Halfway through, give the pan a quick shake to promote uniform browning.
3. Check for doneness. A quick poke should meet little resistance. If any larger pieces need more time, continue roasting in 2‑minute increments.

Finishing the Dish

1. Combine. Transfer the roasted sprouts to a large mixing bowl. Drizzle the warm garlic‑Parmesan glaze over them, tossing gently to coat each floret evenly. The heat from the sprouts will further melt the cheese, creating a glossy finish.
2. Serve immediately. Plate the sprouts while they’re still warm. A final sprinkle of extra Parmesan and a few extra red‑pepper flakes add visual appeal and an extra flavor punch.