- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1/4 tablespoons balsamic glaze
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese (shaved)
Required Kitchen Tools
To make this recipe seamless, I like having these tools ready:
- Large Mixing Bowl – For tossing the Brussels sprouts with oil and seasoning.
- Baking Sheet – A rimmed baking sheet ensures even roasting without spills.
- Whisk – To blend the balsamic glaze, honey, and mustard into a smooth sauce.
- Tongs or Spatula – For flipping sprouts halfway through roasting.
- Microplane or Vegetable Peeler – To shave fresh Parmesan over the top before serving.
