Balsamic Glazed Brussels Sprouts

Heat the oven to 200°C (180°C fan). Trim the Brussels sprouts, halve them lengthways and pat dry.

Toss the sprouts with the olive oil, salt and black pepper, then arrange them cut-side down in a single layer on a baking tray.

Roast for 20–25 minutes, turning the tray halfway through, until the edges are browned and the sprouts are tender.

Meanwhile, put the balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5–7 minutes until reduced and lightly syrupy.

Transfer the roasted sprouts to a serving dish, pour over the warm glaze and toss gently. Finish with the Parmesan and optional red pepper flakes, then serve.