The key to getting a good char on Brussels sprouts is roasting them in a single flat layer, making sure they don’t overlap. Don’t worry about serving them right out of the oven, as they are just as tasty at room temperature.
- 4 lb. Brussels sprouts, trimmed and halved lengthwise (about 7 ½ cups)
- 1⁄2 cup extra-virgin olive oil
- 2 tsp. Kosher salt, or more to taste
- 1⁄2 tbsp. freshly ground black pepper
- 1-2 tbsp. fresh lemon juice
- 1⁄2 cup freshly grated Parmigiano-Reggiano (optional)