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Preheat the oven to 425°F and position a rack in the center.
Place the Brussels sprouts on a sheet pan lined with foil. Drizzle with olive oil, sprinkle with 1 teaspoon of salt, and add black pepper to taste. Toss to coat.
Roast the Brussels sprouts for about 15 minutes, or until they are browned on one side and can be easily pierced with a fork.
Remove the pan from the oven and flip the sprouts over. Gently push them toward the center of the pan using a spoon.
Sprinkle the Parmesan cheese over the sprouts and return the pan to the oven. Roast for an additional 7 to 10 minutes, until the sprouts are tender and the cheese is lightly browned and crispy.
To prepare the gremolata, mix the minced garlic, lemon zest, chopped parsley, and a drizzle of olive oil in a small bowl. Season with 1 teaspoon of salt and add crushed red pepper flakes if you like some heat.
Once the Brussels sprouts are done, take them out of the oven and sprinkle with the gremolata and additional Parmesan if desired. Finish with a squeeze of fresh lemon juice.