Recipe by Adam Pearson and photography by Matt Armendariz
450 grams Brussels sprouts, rinsed, cleaned, and halved
5 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus extra for serving
Kosher salt and pepper to taste
1 tablespoon lemon juice
Preheat your oven to 200°C
Place the Brussels sprouts on a baking sheet. Drizzle with 3 tablespoons of olive oil, minced garlic, and season with salt and pepper to taste. Toss to coat the Brussels sprouts evenly.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes or until they are tender and caramelized, stirring once halfway through cooking.
In a small bowl, mix together the remaining 2 tablespoons of olive oil, grated Parmesan cheese, lemon zest, and lemon juice.
Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle the Parmesan mixture over the roasted Brussels sprouts and toss gently to coat.
Serve the Brussels sprouts topped with additional grated Parmesan cheese if desired.