Maple-Balsamic Roasted Brussels Sprouts with Parmesan

Preheat the oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up for 10 minutes.

Trim the stems from 1½ lb (680 g) Brussels sprouts and halve each one lengthwise, keeping the outer leaves that fall off.

In a large bowl, toss the sprouts with 3 tbsp extra-virgin olive oil, ¾ tsp salt and ½ tsp black pepper until every surface is coated.

Carefully spread the sprouts cut-side down on the hot sheet pan in a single layer: you should hear a sizzle. Roast undisturbed for 18-22 minutes, until the cut sides are deeply golden and the leaves are crispy.

Meanwhile, thinly slice 2 shallots and fry in 2 tbsp olive oil over medium heat for 5-6 minutes, stirring often, until crisp and golden. Drain on paper towel.

In a small saucepan, combine 3 tbsp balsamic vinegar, 2 tbsp maple syrup and 1 minced garlic clove. Simmer over medium-low for 3-4 minutes, until reduced to a syrupy glaze that coats the back of a spoon.

Transfer roasted sprouts to a warm bowl and drizzle with the maple-balsamic glaze while still hot, tossing to coat.

Scatter with 2 tbsp chopped fresh thyme leaves and the crispy shallots.

Finish with ⅓ cup (30 g) shaved Parmesan and a final crack of black pepper. Serve immediately while crisp.