Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until golden brown.

Boil a large pot of salted water. Cook the pasta according to package instructions until al dente, about 3-5 minutes.

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Reserve ½ cup of pasta water, then drain the cooked pasta. Add it to the skillet with roasted Brussels sprouts, lemon juice, zest, and Parmesan cheese, mixing until combined.

Serve immediately, garnished with extra lemon juice or Parmesan if desired.