Recipe by Adam Pearson and photography by Matt Armendariz
1 pound Brussels sprouts, rinsed, cleaned, and halved
5 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus more for serving
Kosher salt and pepper to taste
1 tablespoon lemon juice
Preheat the oven to 425.
Place Brussels sprouts into a large bowl with 3 tablespoons olive oil, garlic, parmesan and salt and pepper. Tossing to combine.
Drizzle a baking sheet with 1-2 tablespoons of olive oil and toss the Brussels sprouts on the baking sheet, arranging into one layer. Bake the brussels sprouts in the oven for 20-30 minutes until golden brown.
Remove from the oven. Use a spatula to remove the Brussels sprouts and scrape up any baked parmesan.
Sprinkle with zest and juice and additional parmesan. Serve hot.