Brussel Sprouts with Parmesan and Balsamic

These are super easy and delicious - especially if you are able to use the Balsamic Glaze which really adds a lot. I think 'pre cooking' is a must to have them tender. If you aren't able to use your air fryer, the oven works as well but just be sure to cook long enough to get some crunchiness.

Ingredients

2 lbs Brussels sprouts2 lbs Brussels sprouts
3 tablespoons extra-virgin olive oil3 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar2 teaspoons balsamic vinegar
3/4 teaspoon garlic powder
¾ teaspoon garlic powder
1/2 teaspoon salt (I use this one)½ teaspoon salt (I use this one)
1/8 teaspoon freshly ground black pepper⅛ teaspoon freshly ground black pepper
1/4 cup shredded parmesan cheese (fresh, not the stuff in the can), plus more for topping¼ cup shredded parmesan cheese, plus more for topping

Steps

Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.
Microwave the brussels to precook. I usually do this in two batches for about 5 to 6 minutes each, stirring every couple of minutes. This step can be done the day beforehand.Microwave the brussels to precook. I usually do this in two batches for about 5 to 6 minutes each, stirring every couple of minutes. This step can be done the day beforehand.
Preheat the oven to 400 degrees.Preheat the oven to 400 degrees.
Add brussels to the rest of the ingredients in a bowl, and toss.Add brussels to the rest of the ingredients in a bowl, and toss.
Place the Brussels sprouts on a baking sheet, and bake for 15-20 minutes until softened and browned. Stirring at half way point.Place the Brussels sprouts on a baking sheet, and bake for 15 to 20 minutes until softened and browned. Stirring at half way point.
Remove from the oven, drizzle lightly with a bit more balsamic vinegar (or Trader Joe's balsamic glaze is great YUM!) and a sprinkle of parmesan and serve warm.