Americans LOVE Brussels sprouts when they’re roasted just right—crispy edges, tender centers, and loaded with garlic and Parmesan. This one is unbelievably simple yet addictive. Trim 1 lb of Brussels sprouts and slice them in half. Toss with 2 tbsp olive oil, 4 minced garlic cloves, salt, pepper, and ¼ cup grated Parmesan. Spread them cut-side down on a baking sheet for maximum crispiness. Bake at 425°F (220°C) for 20–25 minutes until the edges turn deeply browned and crispy. Right when they come out, sprinkle another handful of Parmesan and a squeeze of lemon juice. They taste nutty, garlicky, cheesy—like a snack you can’t stop eating.