Maple-Balsamic Roasted Brussels Sprouts with Parmesan

Ingredients

• 1,5 lb Brussels sprouts
• 5 tbsp extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 unit shallots
• 1 unit garlic clove, minced
• 2 tbsp fresh thyme leaves
• 0,33 cup Parmesan, shaved
• 0,75 tsp fine sea salt
• 0,5 tsp black pepper

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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