Preheat and Prepare: First things first, get your oven preheating to 200°C (180°C fan). Line a large, rimmed baking tray with parchment paper. This makes cleanup much easier later on.

Prep the Sprouts: Wash and dry your Brussels sprouts thoroughly. This is a crucial step for getting them crispy! Trim off the tough bottom stem and pull off any yellowed or loose outer leaves. Slice them in half from top to bottom.

First Toss: In a large mixing bowl, toss the halved sprouts with the olive oil, salt, and black pepper. Use your hands to make sure each sprout is evenly coated in the oil.

Initial Roast: Spread the sprouts in a single layer on your prepared baking tray. It's important not to overcrowd the pan, as this will cause them to steam instead of roast. Use two trays if necessary. Roast for 15-20 minutes, tossing them halfway through, until they are tender and starting to get golden brown at the edges.

Add the Flavour: Remove the tray from the oven. Sprinkle the minced garlic and half of the grated Parmesan cheese over the sprouts. Toss everything together gently right there on the hot tray. I find that using a spatula works best for this, ensuring everything gets a good coating.

Final Roast: Spread the sprouts back into an even layer and sprinkle the remaining Parmesan over the top. Return the tray to the oven and roast for another 5-7 minutes, or until the cheese is melted, golden, and the sprouts are beautifully caramelised. Keep a close eye on them during this stage to prevent the garlic from burning.

Serve Immediately: Remove from the oven and, if you like, garnish with a sprinkle of fresh parsley. These crispy sprouts are best served hot, straight from the tray.