Golden Garlic Butter Roasted Brussels Sprouts

Ingredients

Main Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons unsalted butter, melted

Garlic‑Butter Sauce

• 3 cloves garlic, minced
• 1 tablespoon olive oil

Seasonings & Garnish

• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese

Instructions

Coating & Roasting

1. Make the butter‑garlic mixture. In a large bowl combine the melted butter, minced garlic, olive oil, sea salt, and black pepper. Whisk until the garlic is evenly dispersed; this ensures every sprout receives flavor.
2. Toss the sprouts. Add the halved Brussels sprouts to the bowl and toss vigorously until each piece is glossy with the butter‑garlic coating. The coating helps the sprouts brown uniformly.
3. Arrange on a baking sheet. Spread the coated sprouts in a single layer on a rimmed baking sheet, cut‑side down. Overcrowding creates steam, which prevents browning, so give them space.
4. Roast. Place the sheet in the preheated oven and roast for 20‑25 minutes, shaking the pan halfway through. The edges should turn deep golden‑brown while the centers stay tender.
5. Finish with lemon and Parmesan. Remove the pan, drizzle the fresh lemon juice over the hot sprouts, and sprinkle with grated Parmesan. Toss gently to coat; the heat will melt the cheese slightly, creating a silky finish.