Ingredients:

  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • ¼ cup (60 ml) balsamic vinegar
  • 1 tablespoon (15 g) honey or maple syrup
  • ¼ cup (25 g) grated Parmesan cheese
  • Optional: Fresh parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Trim and halve the Brussels sprouts. In a mixing bowl, toss with olive oil, salt, and pepper.
  3. Spread Brussels sprouts on a baking sheet.
  4. Roast in the preheated oven for 20-25 minutes or until golden brown, tossing halfway through.
  5. While sprouts roast, make the balsamic glaze: In a saucepan, combine balsamic vinegar and honey. Bring to a simmer and reduce to half, stirring frequently until thickened, about 5 minutes.
  6. Once roasted, drizzle the sprouts with balsamic glaze.
  7. Sprinkle with grated Parmesan and toss to combine.
  8. Garnish with parsley (if using) and serve hot.