1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup sliced shallots
1/4 cup finely grated Parmesan cheese
1 tablespoon balsamic vinegar
Preheat oven to 425 degrees F.
Toss Brussels sprouts, oil, salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet.
Roast for 8 minutes. Remove from the oven, add shallots to the pan and stir to combine. Roast for 8 more minutes. Remove from the oven and sprinkle the vegetables with Parmesan and vinegar; toss to combine. Turn off the oven and return the pan to the warm oven until the cheese is melted, about 2 minutes.