Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Trim stems from the Brussels sprouts and halve them through the stem. Shake out any loose leaves.

In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, minced garlic, a generous pinch of salt, and a few grinds of black pepper until evenly coated.

Spread the sprouts cut-side down in a single layer on the prepared sheet. Crowding reduces browning.

Roast for 20–25 minutes, flipping once halfway through, until the cut edges are deeply browned and the centers are tender when pierced with a fork.

Remove from oven and immediately sprinkle 1/2 cup grated Parmesan over the hot sprouts. Toss gently so the cheese melts and clings to the pieces.

Taste and adjust seasoning. Serve warm as a side or toss into bowls with grains or pasta.