roasted Brussels sprouts with balsamic glaze

Ingredients:

• 1.5 pounds (680g) Brussels sprouts, trimmed and halved
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) freshly ground black pepper
• 1/4 cup (60ml) balsamic vinegar
• 1 tablespoon (15g) honey
• 1 clove garlic (5g), minced
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons (8g) toasted sliced almonds
• 1 tablespoon (3g) fresh thyme leaves, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread Brussels sprouts in a single layer on the prepared baking sheet, cut side down.
4. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and tender.
5. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan over medium heat, combine balsamic vinegar, honey, and minced garlic.
6. Bring the mixture to a simmer, then reduce heat to low and let it simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
7. Remove the roasted Brussels sprouts from the oven. Drizzle the balsamic glaze over them and toss to coat evenly.
8. Transfer to a serving platter and sprinkle with grated Parmesan cheese, toasted almonds, and fresh thyme.
9. Serve immediately as a side dish, ensuring each serving is generously topped with the glaze and garnishes.

Notes:

For added flavor, you can include a pinch of red pepper flakes in the balsamic glaze for some heat. This dish pairs well with roasted meats or as part of a vegetarian spread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven to maintain their crispiness.