Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45 ml) olive oil
  • ½ teaspoon (2.5 ml) kosher salt, or to taste
  • ¼ teaspoon (1.25 ml) black pepper, freshly ground, or to taste
  • 2 tablespoons (30 ml) balsamic vinegar
  • ¼ cup (25g) grated Parmesan cheese (optional, but highly recommended)
  • 1 clove garlic, minced (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Ensure the oven rack is in the middle position.
  2. Trim the ends of the Brussels sprouts and remove any loose or yellowing leaves. Halve or quarter them, depending on size.
  3. In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and minced garlic (if using). Make sure the sprouts are evenly coated.
  4. Spread the Brussels sprouts in a single layer on the baking sheet, cut-side down. Avoid overcrowding the pan.
  5. Roast for 25-30 minutes, flipping halfway through, or until the sprouts are tender and nicely browned and crispy on the edges. Watch closely during the last few minutes to prevent burning.
  6. Remove from the oven and immediately drizzle with balsamic vinegar and sprinkle with Parmesan cheese (if using).
  7. Serve immediately.