Roasted Brussels Sprouts with Balsamic Glaze

Instructions

1. Prepare the Brussels sprouts
   Preheat the oven to 425°F (220°C). Trim the ends off the Brussels sprouts and remove any yellowed outer leaves. Cut the sprouts in half lengthwise. For very large sprouts, quarter them to ensure even cooking.
2. Season and arrange
   In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and minced garlic until evenly coated. Spread them out on a large baking sheet in a single layer, cut sides down for maximum caramelization.
3. Roast to perfection
   Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the Brussels sprouts are tender on the inside and caramelized and crispy on the outside. They should be dark golden brown in spots.
4. Prepare the balsamic glaze
   While the sprouts are roasting, make the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar and honey or maple syrup. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes until reduced by half and thick enough to coat the back of a spoon.
5. Combine and serve
   Transfer the roasted Brussels sprouts to a serving dish. Drizzle with the warm balsamic glaze, sprinkle with fresh thyme leaves, and if using, add the toasted nuts and Parmesan cheese. Serve immediately while hot and crispy.