These roasted brussel sprouts are crispy on the outside, tender on the inside, and packed with bold, savory flavor. Parboiling first ensures they cook evenly and stay fluffy inside, while roasting them smashed and coated in avocado oil, spices, balsamic vinegar, and freshly grated Parmesan creates golden, caramelized edges. They’re simple to make, incredibly satisfying, and the perfect side dish for weeknight dinners, holidays, or anytime you want vegetables that actually steal the show.
