Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil—cleanup is a breeze.

In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Ensure no sprout is left high-and-dry.

Spread sprouts in a single layer, cut-side down; this helps them get those caramelized edges we love.

Roast on the middle rack for 20–22 minutes, shaking the tray halfway through. You want deep golden brown spots—if they look pale, give them a couple more minutes.

While they roast, whisk together honey and lemon juice in the same bowl. Add red pepper flakes if you’re feeling adventurous.

Once sprouts are tender and charred at the edges, remove from the oven and immediately toss with the honey-lemon mixture.

Transfer back to the sheet, sprinkle with Parmesan, and pop under the broiler for 1–2 minutes—just until cheese melts and turns lightly golden. Keep an eye on it!

Let them rest for a minute, then garnish with extra lemon zest or chopped parsley if you like. Serve hot, right off the pan.