Classic Roasted Brussels Sprouts with Honey Balsamic Glaze

Directions

• Step 1 Preheat oven to 425 degrees.
• Step 2 Trim the stems off your brussels sprouts, then cut them in halves or quarters, depending on how big they are. Just make sure they are roughly the same size so they cook evenly. Some of the outer leaves will fall off as you slice, but don’t discard them. They will crisp up nicely and add great texture. Toss the halved or quartered sprouts (and any loose leaves!) in a mixing bowl with 1/4 cup of olive oil and a generous sprinkling of salt and pepper. When the sprouts are well-coated, spread them out on a sheet pan and roast for 10 minutes.
• Step 3 While the sprouts are in the oven, whisk the balsamic vinegar and the honey together in a small saucepan, and heat on medium high until it starts to bubble, then lower the heat to medium low and simmer until it starts to thicken (about 5 minutes). Don’t reduce it completely. As soon as it’s just thick enough that it sticks to a spoon, it’s done.
• Step 4 After 10 minutes in the oven, the leaves of the sprouts should be getting nice and crisp and the larger sprout pieces should be starting to brown. Mix them around a little on the pan to encourage even browning, and roast for another 5-10 minutes or so until they reach your desired tenderness.
• Step 5 Using tongs, add the whole sprout pieces to the saucepan (Hold the leaves!) and toss to coat with the glaze. Transfer to a serving platter, and top with the crispy leaves. Finish with a drizzle of olive oil and freshly grated parmesan cheese.