A simple and delicious side dish - deeply roasted Brussels sprouts are tossed with bright lemon and Parmesan, then finished with crispy garlic breadcrumbs and fresh parsley.
1. Preheat oven to 425F.
2. Toss Brussels sprouts with olive oil and salt. Arrange cut side down on a sheet pan in a single layer. Roast until deeply golden and crispy around the edges.
3. While the Brussels sprouts are roasting, make the garlic breadcrumbs. Heat olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown. Add the garlic and red pepper flakes during the last minute of cooking. Season lightly with salt.
4. Transfer the hot Brussels sprouts to a serving bowl. Toss with lemon zest, lemon juice, and Parmesan. Scatter the crispy garlic breadcrumbs and chopped parsley over the top. Finish with additional Parmesan and freshly cracked black pepper.