Preheat the oven to 450°F (232°C). This high temperature is key to getting those beautiful browned edges on our sprouts.

Place your Brussels sprouts on a large baking sheet, and drizzle them with 1 tablespoon of olive oil. Give them a good sprinkle of kosher salt and freshly ground black pepper.

Toss the sprouts well to make sure they are evenly coated with the oil and seasonings. Flip them so the cut sides face down; this will help them caramelize beautifully.

Roast in the oven for 15-20 minutes until they are tender and have taken on a lovely golden-brown color.

While the sprouts are roasting, let’s prepare the garlic oil. In a small skillet, combine the remaining 2 tablespoons of olive oil with the minced garlic and red pepper flakes. Warm this mixture over medium heat until the garlic is fragrant, about 1 minute.

Once the Brussels sprouts are finished roasting, drizzle them with the flavorful garlic oil. Toss to coat them evenly. You can add a bit more salt and pepper if you like.

Finally, sprinkle the grated Parmesan cheese over the top before serving. This adds a wonderful richness that complements the crisp sprouts.