Thoroughly dry your sprouts with paper towels after washing to remove excess moisture, which ensures they roast crispy rather than steam and become soggy.

Trim stems and halve sprouts to similar sizes so they cook evenly—smaller pieces will brown while larger ones are still undercooked if sizes vary too much.

Toss grated Parmesan with a touch of oil and roast it separately on a sheet until golden, then sprinkle on finished sprouts to prevent it from burning and maximize its nutty flavor.

Use 425°F or higher and spread sprouts in a single layer cut-side down without crowding—this creates maximum caramelization and golden-brown crispiness on the flat surface.

Toss minced garlic in during the last 5-7 minutes of roasting rather than the beginning to prevent it from burning and turning bitter, keeping its sweet, aromatic qualities.