3 Cups Or 4 Side-Dish Servings

• Preheat oven to 450°F.
• In large jelly-roll pan, toss 1¼ pounds thinly sliced Brussels sprouts, 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, 1 thinly sliced garlic clove, ⅛ teaspoon salt, and ¼ teaspoon pepper.
• Spread evenly to make a single layer.
• Roast for 20 minutes, stirring once, until sprouts are browned.
• In medium bowl, toss sprouts with 1 teaspoon red wine vinegar and ¼ cup coarsely grated Parmesan.