Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (25g) grated Parmesan cheese (optional for a dairy-free version)
  • 1 tablespoon (15ml) balsamic vinegar (optional for added depth)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves, then cut them in half.
  3. In a large mixing bowl, combine Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss until evenly coated.
  4. Spread the Brussels sprouts in a single layer on a baking sheet and roast in the oven for 25-30 minutes, tossing halfway through.
  5. If using, sprinkle grated Parmesan cheese over the sprouts in the last 5 minutes of roasting.
  6. Drizzle with balsamic vinegar if desired and serve hot.