Balsamic Roasted Brussels Sprouts

Instructions

1. Prepare the Brussels sprouts
   Preheat oven to 425°F (220°C). Trim the ends off the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut them in half lengthwise. For any very large sprouts, quarter them so all pieces are roughly the same size.
2. Season the Brussels sprouts
   In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated. Spread them out in a single layer on a large baking sheet, cut sides down for maximum caramelization.
3. Roast the Brussels sprouts
   Roast in the preheated oven for 20-25 minutes, tossing halfway through cooking time, until the Brussels sprouts are tender on the inside and crispy and caramelized on the outside. They should be dark golden brown in spots.
4. Prepare the balsamic glaze
   While the Brussels sprouts are roasting, whisk together the balsamic vinegar and honey in a small bowl until well combined. This creates a sweet-tangy glaze that will caramelize beautifully.
5. Add the balsamic glaze
   During the last 5 minutes of roasting, drizzle the balsamic-honey mixture over the Brussels sprouts and toss gently to coat. Return to the oven to let the glaze caramelize slightly, being careful not to burn it.
6. Add finishing touches
   Remove from the oven and immediately sprinkle with Parmesan cheese if using, allowing the heat to slightly melt it. Toss gently to distribute the cheese.
7. Garnish and serve
   Transfer the Brussels sprouts to a serving dish and sprinkle with toasted nuts and dried cranberries if using. Serve hot or warm as a delicious side dish that pairs wonderfully with roasted meats or as part of a vegetarian meal.