Roasted Garlic Parmesan Brussel Sprouts with Balsamic Glaze

INGREDIENTS

• 1 lb Brussels sprouts
• 3-4 tbsp olive oil
• 8 cloves garlic, minced
• 3/4 tsp salt ( to taste )
• 1 tsp All purposeful seasoning
• ½ tsp smoked paprika
• 1/4 tsp garlic granules
• ½ cup shredded Parmesan cheese
• Balsamic glaze, for drizzling

INSTRUCTIONS

1. Preheat the Oven with a Cookie Sheet: Place a cookie sheet in the oven and then preheat to 400°F (205°C). This step ensures the pan gets extremely hot, creating a perfect searing surface for the sprouts.
2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly, then pat them dry. This is important to ensure they roast rather than steam. Slice them in half to expose more surface area for a better roast.
3. Seasoning: Toss the halved Brussels sprouts in a bowl with olive oil to coat them well. Add the minced garlic, salt, pepper, smoked paprika, and garlic granules, mixing to distribute the flavors evenly.
4. Roasting: Carefully remove the hot cookie sheet from the oven and lightly grease it with olive oil. Arrange the Brussels sprouts on the sheet, cut side down, for a direct sear. This will provide a beautifully caramelized and crispy exterior. Roast in the oven for about 15 minutes, then check for a good char. Flip them over and roast for another 10 minutes to achieve a similar char on the other side.
5. Final Touches: After roasting, remove the sprouts from the oven. Sprinkle with shredded Parmesan cheese while they are hot, and finish with a drizzle of balsamic glaze for a sweet and tangy contrast.
6. Knife
   -Serve and Enjoy
7. Tips:
   -Start by preheating your pan. Place a cookie sheet in the oven and set it to 400 degrees for that sear.
   -Opt for fresh Brussels sprouts; frozen won’t cut it.
   -Ensure your sprouts are fully dry
   -Trim, halve, and season your sprouts with oil, salt, and pepper. Place them cut side down on the hot pan.