Preparation

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
• In a large bowl, mix together ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt and ½ teaspoon ground black pepper.
• Add the 2 lbs sliced Brussels sprouts to the bowl and toss them with the sauce until evenly coated.
• Spread the Brussels sprouts onto the baking sheet in a single layer. Bake for 30-35 minutes, tossing halfway through, or until edges are crispy and soft inside when poked with a fork.
• While the Brussels sprouts are baking, add ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoon brown sugar, 1 tablespoon dijon mustard and ½ teaspoon red pepper chili flakes to a saucepan. Bring this to a simmer over medium heat, while stirring slowly but constantly. Let simmer until the sauce has thickened to a syrup consistency, about 10 minutes.
• Add the Brussels sprouts to a large serving dish and drizzle the balsamic sauce overtop. Sprinkle with freshly grated parmesan cheese (optional). Serve and enjoy.