Garlic Parmesan Roasted Brussels Sprouts

Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it. Wash and trim the Brussels sprouts, removing any loose outer leaves. Cut each Brussels sprout in half so the cut sides can become golden and crispy during roasting.

Add the halved Brussels sprouts to a large bowl. Drizzle with olive oil and add minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes if using. Toss well until every piece is evenly coated. Sprinkle half of the parmesan cheese over the Brussels sprouts and gently mix again.

Spread the Brussels sprouts on the prepared baking sheet in a single layer, making sure the cut sides are facing down for the best caramelization. Roast for 20–25 minutes, flipping halfway through cooking, until the Brussels sprouts are tender inside and crispy around the edges

Remove the Brussels sprouts from the oven and sprinkle the remaining parmesan cheese over the top. Return to the oven for 2–3 additional minutes until the cheese melts and becomes lightly golden. Finish with fresh parsley and a small squeeze of lemon juice before serving.