Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic glaze
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Trim the tough stem end and pull off any yellowed outer leaves from the Brussels sprouts, then slice each sprout in half lengthwise. Note: Pat them dry with a paper towel.
  2. Preheat your oven to 400°F (200°C).
  3. Toss the halved Roasted Brussels Sprouts in a large bowl with olive oil, salt, and pepper until every piece glitters.
  4. Spread the sprouts onto a parchment lined baking sheet, placing them cut side down. Note: This ensures the flat side sears against the hot metal.
  5. Roast for 20–30 minutes without stirring until the outer leaves are dark and the cut side is rich golden brown.
  6. Sprinkle the grated Parmesan over the sprouts during the final 5 minutes of roasting.
  7. Remove the pan from the oven.
  8. Drizzle with balsamic glaze immediately before serving.