1 1/2 pounds Brussels sprouts
2 Tablespoons olive oil
3-4 cloves garlic , minced or crushed
1 Tablespoon balsamic vinegar
Kosher salt , to taste
Fresh cracked pepper to taste
3/4 cup parmesan cheese, grated

1 1/2 pounds Brussels sprouts 2 Tablespoons olive oil 3 -4 cloves garlic , minced or crushed 1 Tablespoon balsamic vinegar 3/4 cup parmesan cheese, grated

Preheat oven to roast at 400°F. Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut Brussels sprouts in half.In an oven-safe dish, cast iron pan, or sheet pan, toss together the Brussels sprouts, olive oil, garlic, and balsamic vinegar. Spread the Brussels sprouts into an even layer. Season with salt and pepper, to taste. Roast in oven for about 20 minutes, then gently toss and mix the Brussels sprouts. Bake Brussels sprouts for another 20 minutes, or until the Brussels sprouts are tender. Sprinkle parmesan cheese evenly over top of Brussels sprouts and bake for another 3 minutes or until cheese is melted.