Gluten Free Crispy Roasted Brussels Sprouts
These Brussels sprouts come out of the oven with deeply caramelized cut faces, crispy darkened leaves, and a golden crust of melted Parmesan that makes them genuinely hard to stop eating. The trick is preheating the sheet pan before the sprouts ever touch it — that immediate blast of heat on the cut side is what drives the browning and keeps things from steaming. A squeeze of fresh lemon juice at the end cuts through the richness and makes every bite feel bright and balanced. With just olive oil, a handful of spices, and real Parmesan, every ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swaps required. Optional red pepper flakes add a gentle kick if you want a little heat, but the dish is completely satisfying without them. This makes four servings, which means it works just as well as a weeknight side as it does on a holiday table.
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup grated parmesan cheese
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, black pepper, and garlic powder until every cut surface is coated.
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