Prepare sprouts: Trim stem ends, remove damaged outer leaves, and halve sprouts lengthwise. Leave very small sprouts whole.

Blanch: Bring a large pot of salted water to a boil. Add sprouts and blanch for 3 minutes. Immediately transfer to an ice-water bath to stop cooking.

Dry: Drain thoroughly and spread sprouts onto clean kitchen towels. Pat dry. Removing surface moisture is essential for crisp roasting.

Season: Preheat oven to 425°F. Toss sprouts with olive oil, melted butter, salt, black pepper, smoked paprika, red pepper flakes.

Roast: Arrange sprouts cut-side down on a lightly oiled baking sheet, leaving space between pieces. Roast 12–15 minutes until the cut sides begin browning.

Add garlic and cheese: Sprinkle minced garlic and 1/2 cup Parmesan evenly over the sprouts. Return to oven for 5–7 minutes until the Parmesan is golden and the edges are crisp.

Finish: Transfer sprouts to a serving dish. Toss gently with lemon zest, lemon juice, remaining 1/4 cup Parmesan, parsley.

Serve: Serve immediately while hot and crispy.