Ingredients:

  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons (30 ml) balsamic glaze or reduction
  • Optional: 1/4 cup (25 g) grated Parmesan cheese for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Trim the ends and remove any discolored leaves. Halve the Brussels sprouts.
  3. In a mixing bowl, combine the Brussels sprouts, olive oil, minced garlic, sea salt, and black pepper. Toss to coat evenly.
  4. Spread the Brussels sprouts in a single layer, cut side down, on a baking sheet lined with parchment paper.
  5. Roast for 25-30 minutes, flipping once halfway through, until they are golden brown and crispy on the edges.
  6. Remove from the oven and drizzle with balsamic glaze. Toss gently to coat.
  7. Transfer to a serving dish and sprinkle with optional Parmesan cheese before serving.