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Lemon-Garlic Parmesan Brussels Sprouts

Ingredients
  • 2 lb fresh Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1 tsp kosher salt, adjusted to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped (optional)
Instructions
  1. 1
    Prepare sprouts: Trim stem ends, remove damaged outer leaves, and halve sprouts lengthwise. Leave very small sprouts whole.
  2. 2
    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.
  3. 3
    Dry: Drain thoroughly and spread sprouts onto clean kitchen towels. Pat dry. Removing surface moisture is essential for crisp roasting.
  4. 4
    Season: Preheat oven to 425°F. Toss sprouts with olive oil, melted butter, salt, black pepper, smoked paprika, red pepper flakes.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Finish: Transfer sprouts to a serving dish. Toss gently with lemon zest, lemon juice, remaining 1/4 cup Parmesan, parsley.
  8. 8
    Serve: Serve immediately while hot and crispy.
Read it online: https://wayfarerspantry.com/thepantry/recipe/lemon-garlic-parmesan-brussels-sprouts/