Warm Brussels Sprout and Lettuce Salad with Balsamic Glaze

Preheat oven to 400°F (200°C).

In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.

Spread Brussels sprouts in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.

While Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for 5-7 minutes, or until reduced and slightly thickened. Be careful not to burn.

In a large bowl, combine the chopped lettuce and roasted Brussels sprouts.

Drizzle with balsamic glaze and toss gently to combine.

Top with toasted walnuts and shaved Parmesan cheese (if using).

Serve immediately.