1. Preheat oven to 425°F. Line baking sheet with foil, then drizzle with 3 tablespoons oil. Trim and discard tough root ends from sprouts. Place sprouts in microwave-safe bowl, cover, and microwave on HIGH 4–5 minutes just until tender. Drain well and pat dry.
2. Meanwhile, zest lemon (2 teaspoons), then cut in half. Arrange sprouts on baking sheet, then press gently with flat-bottom measuring cup (or heavy pan) until about ¼ inch thick. Drizzle with remaining 2 tablespoons oil, then season with salt and pepper.
3. Bake 10–12 minutes until beginning to brown, then remove from oven and sprinkle evenly with cheese. Bake 5–7 more minutes until cheese has crisped slightly and sprouts are crisp-tender. Place sprouts on serving dish; sprinkle with lemon zest and juice from one-half lemon (1 tablespoon). Serve.

Chef's Tip: Need oven space? Follow recipe through step 1, then air-fry sprouts in single layer at 400°F for 6–8 minutes. Sprinkle with cheese and air-fry 1–2 more minutes until browned and cheese has crisped.