Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved or quartered if large (approx. 680g)
  • 4 tablespoons olive oil (60 ml), extra virgin
  • 4 cloves garlic, minced (approx. 12g)
  • 1/2 teaspoon sea salt (approx. 2.5g)
  • 1/4 teaspoon black pepper (approx. 1.2g), freshly ground
  • 1/4 cup grated Parmesan cheese (approx. 25g), freshly grated
  • 1 tablespoon lemon juice (15 ml), freshly squeezed (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Make sure your baking sheet is ready.
  2. Trim the ends off the Brussels sprouts and halve or quarter them depending on their size. Remove any loose or damaged outer leaves.
  3. In the large bowl, combine the olive oil and minced garlic. If using, add the red pepper flakes.
  4. Add the Brussels sprouts to the bowl with the garlic oil. Season with salt and pepper. Toss well to ensure the sprouts are evenly coated.
  5. Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding; this will steam them instead of roasting.
  6. Roast for 25-30 minutes, or until the Brussels sprouts are tender and nicely browned, flipping halfway through for even cooking. Look for some nice caramelization.
  7. Remove from the oven. Sprinkle with freshly grated Parmesan cheese and drizzle with lemon juice (if using).
  8. Serve hot and enjoy!