Ingredients
Method
- Preheat oven to 425°F.
- Trim the ends from the Brussels sprouts and remove any damaged outer leaves.
- Cut the Brussels sprouts in half. Quarter very large sprouts if needed.
- Pat the Brussels sprouts thoroughly dry.
- In a large bowl, combine olive oil, melted butter, minced garlic, ⅓ cup Parmesan, salt, black pepper, and optional red pepper flakes.
- Add the Brussels sprouts and toss until evenly coated.
- Arrange them in a single layer on a large rimmed baking sheet, placing as many as possible cut-side down.
- Roast for 20 to 25 minutes, or until the cut sides are deeply browned and the centers are tender.
- For extra crispness, broil for 1 to 2 minutes at the end, watching carefully.
- Remove from the oven.
- Sprinkle with the remaining Parmesan and optional parsley.
- Add lemon zest or a light squeeze of lemon juice if desired.
- Serve hot.
Notes
Dry the Brussels sprouts thoroughly for better browning.
Don't overcrowd the sheet pan.
Use two pans if necessary.
Freshly grated Parmesan gives the best texture.
Cooking time can vary depending on the size of the Brussels sprouts.
Air fryer option: Cook at 375°F to 380°F for approximately 12 to 16 minutes, shaking the basket periodically.
Store leftovers refrigerated for up to 3 to 4 days.
Reheat in the air fryer or oven for the best texture.