Preheat the Oven: Heat the oven to 400°F (200°C). Preheat a rimmed sheet pan to ensure instant caramelization when the Brussels sprouts are added.

Prepare the Brussels Sprouts: Trim the stem ends of the Brussels sprouts, remove any loose leaves, and cut each sprout in half. Pat the cut sides dry to prevent steaming.

Toss the Sprouts: In a large bowl, toss the halved Brussels sprouts with extra-virgin olive oil, kosher salt, black pepper, and a splash of balsamic vinegar or lemon zest.

Arrange the Sprouts on the Pan: Place the sprouts cut-side down on the preheated sheet pan. Ensure there is space between them to avoid steaming and promote caramelization.

Roast: Roast in the oven for 20-35 minutes, checking at 20 minutes. Look for golden-brown edges and fork-tender centers.

Add Toppings: For a savory crunch, scatter diced prosciutto over the sprouts in the last 5–8 minutes of roasting. For a crispy Parmesan crust, top with grated Parmesan and broil for 1-2 minutes. For a crunchy finish, add panko and broil for 1-2 minutes until golden.

Serve: Once done, serve the Brussels sprouts with a sprinkle of toasted almonds, fresh lemon juice, or a drizzle of balsamic vinegar for extra brightness.