1 1/2 lb Brussels sprouts, trimmed and halved

3 tbsp olive oil

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Italian seasoning (optional)

1/2 cup freshly grated Parmesan cheese

Optional garnish: chopped parsley, red pepper flakes, lemon zest

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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Prep Brussels sprouts by trimming ends and slicing in half lengthwise.

Season in a large bowl with olive oil, garlic, salt, pepper, and Italian seasoning. Toss well.

Roast Brussels sprouts cut-side down in a single layer for 20–25 minutes, flipping once, until crispy and tender.

Add Parmesan and return to oven for 3–5 minutes until melted and lightly golden.

Serve hot, garnished with parsley, red pepper flakes, or lemon zest if desired.

Extra Crispy: Toss with 1 tbsp cornstarch before roasting.
Spicy Garlic Parmesan: Add crushed red pepper flakes or a drizzle of chili oil.
Balsamic Parmesan: Finish with a drizzle of balsamic glaze before serving.
Air Fryer Version: Cook at 375°F for 12–15 minutes, shaking halfway.
Cheesy Upgrade: Mix in shredded mozzarella or Asiago with the Parmesan.