A crispy and cheesy veggie side dish.
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil and sugar. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.
While baking, make butter mixture by placing butter, lemon juice, lemon zest, rosemary and pepper in a small bowl and whisk to combine into a creamy paste.
Place hot Brussels sprouts into a bowl and toss with butter mixture until butter melts and sprouts are evenly coated. Transfer to a serving platter and top with shaved parmesan.
Try different herbs instead of rosemary for fun flavor combinations. Consider, basil, thyme or parsley