Balsamic Roasted Brussels Sprouts with Mustard Vinaigrette

Directions

1. Preheat oven to 375 degrees. Cut the stems off each Brussels sprout and halve lengthwise. Discard any tough outer leaves and place in a bowl.
2. Add the olive oil, balsamic vinegar, and a good sprinkling of salt and pepper. Toss together with your hands until the Brussels sprouts are evenly coated, then spread on a baking sheet. Roast for 35 minutes, tossing occasionally, or until the Brussels sprouts are caramelized and golden brown.
3. While the Brussels sprouts roast, make the dressing. In a small bowl, combine the mustard, lemon juice, salt and freshly ground black pepper. Gradually whisk in olive oil.
4. Toss the Brussels sprouts in a medium bowl with 3 tablespoons of the dressing; save the remaining dressing for another use. Scatter with shards of Parmesan cheese (if using). Serve warm or at room temperature.