lemon parmesan roasted brussels sprouts
- 1 pound Imperfect Brussels sprouts
- 2 cloves garlic, or more to taste
- 2 tablespoons olive oil
- 1 Imperfect lemon, juiced, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup shredded parmesan cheese
Preheat oven to 400ºF. Wash and trim the ends off of the Brussels and cut them in half lengthwise. Dry thoroughly, then place the Brussels sprouts on a large baking sheet. Chop the garlic and spread out on the baking sheet with the Brussels sprouts.
Drizzle the Brussels sprouts with olive oil. Cut lemon in half and squeeze the juice of one half over the sprouts. Toss the sprouts until well coated with the olive oil and lemon juice. Season with salt and black pepper, to taste.
Place the baking sheet in the oven and roast for 25–30 minutes, stirring once. Remove from the oven when the sprouts are fork tender, crisp on the outside, and starting to brown on the edges.
Squeeze the juice from the other half of the lemon over the Brussels sprouts and toss. Sprinkle with Parmesan cheese. Transfer to a bowl or platter and serve warm.