📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those lovely crispy edges. Don't skip this step!
2. Trim the Brussels sprouts: Wash the Brussels sprouts thoroughly and trim off the ends. Then, cut them in half lengthwise. If they're really large, you can even quarter them. The goal is to have relatively even-sized pieces for even cooking.
3. Toss with olive oil: In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil. Make sure they are evenly coated. Season generously with salt and freshly ground black pepper. A little extra salt is your friend here!
4. Roast the sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding—that will lead to steaming instead of roasting. Roast for 20-25 minutes, or until they are tender on the inside and beautifully browned and slightly crispy on the outside. Give them a good shake halfway through to ensure even browning.
5. Make the balsamic glaze (optional): While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, simmer 1/4 cup of balsamic vinegar until it reduces by half and thickens slightly. This takes about 5-7 minutes. Be careful not to burn it!
6. Add parmesan cheese and glaze: Once the Brussels sprouts are roasted, remove them from the oven. Immediately toss them with 1/4 cup of grated Parmesan cheese. Drizzle the balsamic glaze over the top and toss again gently to combine. The warmth of the sprouts will help melt the cheese beautifully.
7. Serve immediately: Serve these delicious roasted Brussels sprouts immediately. They're amazing as a side dish with practically anything—from roasted chicken to grilled salmon or even a hearty pasta dish. Enjoy!