If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Dry yourBrussels sprouts well. The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
For crisper sprouts, spread them out on the pan without too many touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting.
Cut the sprouts to be even sized pieces if you want them to have a similar texture.
Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
For extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan. This will give a larger browned surface area.
Leave smaller sprouts whole to avoid overcooking.
On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.