1. Preheat your oven to 400°F. This is hot enough to get those Brussels sprouts nicely caramelized without drying them out.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each sprout is well coated — this step is key to locking in flavor.
3. Spread the Brussels sprouts evenly in a single layer on a rimmed baking sheet. Roast in the oven for about 20 to 25 minutes, shaking the pan or stirring halfway through to ensure even browning. You want tender centers with crisp, golden edges.
4. While the sprouts roast, mix the Parmesan cheese and panko breadcrumbs in a small bowl. This combo gives you that nutty, crunchy topping that Mama Lu’s cooking always had — a little texture that makes all the difference.
5. Once the Brussels sprouts are roasted, transfer them to a buttered or oiled baking dish. Sprinkle the Parmesan and breadcrumb mixture evenly over the top.
6. Pop the dish back in the oven for about 10 minutes, or until the cheese is melted and the topping is golden brown. Keep an eye on it — you want a nice crust without burning.
7. Remove from the oven, squeeze fresh lemon juice over the top for a bright finish, and scatter the chopped parsley for color and freshness.
8. Serve warm and watch as everyone digs in, just like we did around the farmhouse table.

One tip from my own kitchen: if you want an extra layer of flavor, add a handful of toasted pecans or walnuts into the Parmesan mix before baking. It’s a little twist Mama Lu would have appreciated for the added crunch and depth.