Equipment
Ingredients
Produce
- 500 g brussels sprouts, trimmed and halved
- 3 garlic, minced
- 1 lemon, juiced
Dairy
- 30 g parmesan cheese, freshly grated
Pantry Staples
- 30 ml olive oil
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 220C or 425F. For extra crispiness, place the empty baking sheet in the oven while it preheats.
Trim the tough woody ends off the Brussels sprouts, remove any yellowed outer leaves, and slice them in half from top to bottom.
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, kosher salt, and black pepper until completely coated.
Carefully arrange the sprouts cut-side down on the hot baking sheet. Roast in the preheated oven at 220C/425F for 20 minutes without disturbing them.
Remove the baking sheet from the oven. Scatter the minced garlic over the sprouts and quickly toss them with a spatula. Return to the oven for 5 more minutes.
Transfer the roasted sprouts back to the mixing bowl. Drizzle with fresh lemon juice, add the grated Parmesan cheese, and toss gently to combine. Serve immediately.
Chef's Notes
- Preheating the baking sheet is a restaurant secret that guarantees an immediate sear on the flat cut-side of the sprout.
- Do not discard the loose leaves that fall off while trimming. Toss them in the oil and roast them alongside the halves; they become delicious, salty, chip-like crisps.
- Wait to add the garlic until the very end. Minced garlic burns easily at high roasting temperatures, which will ruin the dish with a harsh, bitter flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose their crispness over time.
Freezer: 1 month — Freezing will significantly alter the texture, making them mushy upon reheating. Not recommended if crispness is desired.
Reheating: Reheat in an oven or air fryer at 200C/400F for 3-5 minutes until warmed through and re-crisped.
