Cut off about ¼ inch of stem for all of the Brussel Sprouts. For both the medium and large sprouts, cut them in half lengthwise, Leave the small ones whole. Any loose leaves that have fallen off can remain on tray.
Place the Brussel Sprouts on a large rimmed baking sheet. Drizzle them with the olive oil and then sprinkle them with the kosher salt, lemon pepper, garlic powder, Aleppo pepper and sumac everything but the olive oil and salt is optional, experiment with whatever seasonings you want). Spread them out in an even single layer and sprinkle them with the Parmesan cheese
Put the tray in the middle of the oven for 25-30 minutes.
Remove from oven. Let cool for 5 minutes and serve.
Modifications
I was able to cut the Brussel sprouts with a serrated paring knife. There was less chance of slipping with the rounded Brussel sprouts than using a large chef knife.Tossing the sprouts with my hands worked well and I didn’t lose any off of the tray or onto the floor. I made sure to have a kitchen towel in my work space that was clean and specifically for my hands. Once I got them oil free, I was able to maneuver the joystick on my chair and get over to the sink for a real hand wash.If you are able, start peeking at them at about 25 minutes to see if they are the right amount of browned to your liking. Mine were a little too cooked when I got around to taking them out.Slightly overcooked Brussel Sprouts
