Ingredients
Scale
- 1.5 pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon red pepper flakes for a little heat
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Place the halved Brussels sprouts in a large mixing bowl. Pour the olive oil over them and add the garlic powder, salt, and black pepper. Toss well until the sprouts are evenly coated.
- Spread the Brussels sprouts onto the prepared baking sheet in a single layer. For the best crunch, turn most of the sprouts so the flat, cut side is facing down against the pan.
- Roast in the preheated oven for 20 to 25 minutes. At the 15-minute mark, use a spatula to stir them so they brown evenly.
- Once the sprouts are tender and the edges are dark golden brown, sprinkle the Parmesan cheese evenly over the top.
- Return the pan to the oven for another 3 to 5 minutes, or until the cheese is melted and starts to turn golden.
- Remove from the oven and serve immediately while they are hot and crispy.
- Cook Time: 40 minutes