Rinse the Brussels sprouts and cut them in half. Remove any leaves that have brown spots.
Place the Brussels in a bowl and drizzle with olive oil, and toss with salt, pepper, lemon zest, grated garlic, and grated parmesan cheese. Stir to coat.
Transfer the Brussels to a baking sheet and arrange them so that they are not touching, so that they roast and not steam.
Roast for 15 to 20 minutes until the Brussels sprouts are brown and caramelized and the cheese is melted.
Transfer to your serving bowl and top with additional lemon zest and grated parmesan cheese for garnish.
Notes
Options:If you want more flavor, you can add one teaspoon of Italian seasoning.To add a crunch to the Brussels you could add 1/4 cup panko when you add the seasonings before roasting.