Directions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Brussels Sprouts:
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out in a single layer on the prepared baking sheet.
Roast:
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and tender, shaking the pan halfway through for even cooking.
Prepare the Glaze:
While the Brussels sprouts are roasting, in a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard (if using). Simmer over medium heat until the glaze has thickened and reduced by half, about 5-7 minutes.
Toss with Glaze:
Once the Brussels sprouts are done roasting, transfer them to a large bowl. Drizzle with the balsamic glaze and toss to coat evenly.
Serve:
If desired, sprinkle with grated Parmesan cheese and fresh parsley. Serve warm.
