Ingredients:

  • 2 lbs fresh Brussels sprouts, trimmed and halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp Diamond Crystal Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp balsamic glaze
  • 1 tbsp raw honey
  • 1/2 cup toasted pecan halves, roughly chopped
  • 1/4 cup dried cranberries
  • 1/4 cup shaved vegetarian-style Parmesan cheese
  • 1 pinch flaky sea salt

Instructions:

  1. Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Halve them lengthwise.
  2. In a large mixing bowl, toss the halved sprouts with olive oil, kosher salt, and black pepper until every crevice is thoroughly coated.
  3. Place an empty heavy-duty rimmed baking sheet in a 425°F (220°C) oven for 5 minutes to preheat.
  4. Carefully remove the hot pan from the oven. Immediately arrange the sprouts in a single layer, ensuring the majority are placed cut-side down for maximum caramelization.
  5. Roast for 25 minutes until the outer leaves are shattered-crisp and the cut sides are deeply browned.
  6. Transfer the roasted sprouts to a serving bowl. Drizzle with balsamic glaze and honey, then toss with toasted pecans and dried cranberries.
  7. Finish by sprinkling with shaved vegetarian Parmesan and a pinch of flaky sea salt before serving immediately.