I am here to tell you that Brussels sprouts are actually delicious and if you disagree it is because you have not had them roasted at high heat with olive oil, garlic, and a fistful of parmesan. I have converted multiple Brussels sprout haters with this recipe. It is one of my proudest kitchen achievements.

These are crispy on the outside, tender in the middle, nutty and savory and a little salty from the parm. They disappear faster than any other side dish I make.

The Secret: High Heat and Space

Two things make or break roasted Brussels sprouts. First, the oven needs to be hot. 425F is the move. Anything lower and you get soft steamed sprouts instead of crispy roasted ones. Second, do not crowd the pan. Give each sprout some room. If you pile them on top of each other they will steam, not roast. Use two pans if your sprouts do not all fit in a single layer.

Cut side down is also non-negotiable. That flat cut side against the hot pan is where all that gorgeous caramelization happens.

The Parmesan Moment

Add the parmesan right when they come out of the oven, while everything is still screaming hot. It melts slightly into all the crevices and creates little crispy parmesan bits. The squeeze of lemon at the end brightens everything and balances the richness. Do not skip it.

Serving Ideas

These work alongside basically any protein. Roast chicken, steak, salmon, pork chops. They are also honestly great just as a snack straight off the pan, which is how they usually disappear in my house before they even make it to the table.