Honey Balsamic Roasted Brussels Sprouts

Instructions

1. Prepare the Brussels sprouts
   Preheat the oven to 425°F (220°C). Trim the ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half lengthwise. For any very large sprouts, quarter them so they're all roughly the same size.
2. Season and arrange for roasting
   In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a large baking sheet, cut sides down for maximum caramelization. Avoid overcrowding the pan as this will cause steaming rather than roasting.
3. Roast the Brussels sprouts
   Place the baking sheet in the preheated oven and roast for 20-25 minutes, tossing halfway through, until the Brussels sprouts are tender on the inside and crispy and golden brown on the outside. The cut edges should be deeply caramelized.
4. Prepare the honey balsamic glaze
   While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar, honey, minced garlic, Dijon mustard, and red pepper flakes if using. Bring to a simmer and cook for about 3-4 minutes until slightly reduced. Remove from heat and whisk in the butter until melted and the sauce is smooth and glossy.
5. Toss with glaze and finish
   Once the Brussels sprouts are roasted, transfer them to a large serving bowl. Pour the warm honey balsamic glaze over the sprouts and toss gently to coat evenly. If using, sprinkle with the toasted nuts and Parmesan cheese. Serve immediately while hot and crispy.