Roasted Brussels Sprouts with Lemony Browned Butter
1 pound brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1-2 teaspoon fresh lemon juice, plus more if needed
freshly shaved parmesan to taste
Position a rack in the center of the oven and heat to 425 degrees F. Line a heavy-duty rimmed baking sheet with parchment paper.
Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don't worry if some of the leaves fall off, they will crisp up and add a lovely crunch to the dish.
Roast the brussels sprouts in the oven, turning once or twice with a heat-proof spatula, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, or simply eat a piece right off a handy fork.
Meanwhile, make the browned butter. Melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam, turns golden brown, and begins to give off a nutty scent (about 2 minutes). Add the lemon juice (the butter will sizzle) and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.
Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon juice. Add the shaved parmesan to taste and serve immediately.