2 pounds brussels sprouts, ends trimmed and halved
3 Tbsp. olive oil
1 whole lemon, zested
½ tsp. salt
⅛ tsp. black pepper
1 Tbsp. lemon juice
½ cup freshly grated parmesan cheese
Preheat the oven to 400 degrees F. Line a baking sheet with tin foil.
Cut off the rough ends of the brussels sprouts and remove the loose outer leaves. Cut the Brussels sprouts in half, lengthwise. Toss with olive oil.
Evenly spread out the brussels sprouts on the prepared baking sheet, making sure not to crowd them. Bake for about 25 minutes, until they begin to get brown and crispy.