Instructions

1. Preheat oven to 400F with the rack in the middle.
2. Line a rimmed baking with foil.
3. Trim the base off of the Brussels sprouts.
4. If desired, cut in half length-wise. This is completely optional. I’ve made them both whole and split.
5. Place the Brussels sprouts and shallots on the pan, drizzle with oil, salt and pepper.
6. Using your hands gently coat the sprouts with the oil and seasonings.
7. Place them cut side down and roast for 15 minutes. (only do this if you split them). If left whole, roast for 20 minutes.
8. Using tongs, flip over and roast for another 15 minutes if split. If whole, roast for 20.
9. Flip one more time and roast for 5 minutes if split, 10 minutes if whole or until fork tender.
10. While the sprouts are roasting for the last 5-10 minutes, in a sauce pan over medium-low heat melt the butter.
11. When the butter starts to foam add in the garlic and cook for 5-10 minutes or until the sprouts are down. Do not let this burn or brown.
12. Remove the sprouts from the oven and plate.
13. Drizzle the butter garlic sauce over top and garnish with the shaved parmesan.
14. Serve warm.