Wash the Brussels sprouts, trim off the hard butt end, and cut them in half. It is okay to leave any tiny ones whole.
Wash the fresh herbs and finely chop the thyme, oregano, and sage. We leave the rosemary whole on the stem, removed after roasting before serving.
In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic (peeled and lightly crushed).
Drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using a thick, sweet vinegar - then skip the honey).
Season with a few shakes of sea salt and black pepper, to taste.
Thoroughly mix to combine, cover the bowl, and move it to the refrigerator to marinate. Allow to marinate for several hours or overnight. Shake or stir on occasion while marinating.
Preheat your oven to 400°F. Dump out the marinated Brussels sprouts into a baking sheet, leaving behind any chopped herb bits that didn't adhere to the Brussels sprouts. Spread them out evenly across the pan.
Roast for approximately 40 minutes, until tender to the fork and lightly browned and crisp outside. (Stir or shake the pan halfway through to promote even cooking.
If you're adding cheese, push all the Brussels sprouts together into one section of the pan, touching side by side to minimize visible pan space. Sprinkle a nice layer of grated cheese over them, and return the pan to the oven to allow the cheese to melt – about five more minutes.
Serve and enjoy!
Roasted Brussels sprouts are best served warm and fresh, right from the oven. They won’t be as crispy later, but I personally love them almost just as much as leftovers. Store them in the refrigerator, and consume within five to seven days.