These Garlic Parmesan Brussels Sprouts roast up with deep brown edges and a crisp parmesan crust. For the crispiest results, get them cut side down on a hot pan with room to breathe. Add the garlic late so it never turns bitter. That Parmesan crust gives these roasted Brussels sprouts a decadent feel, special enough for a holiday but easy enough for a Tuesday night. Even the sprout skeptics at my table go back for seconds.