Roasted Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved if large
¾ cup shallots, sliced thin
2 tablespoons olive oil
1 teaspoon kosher salt
1 ½ teaspoons fresh ground black pepper
4 slices thick-cut bacon or ½ cup diced pancetta, optional
1 tablespoon lemon zest
½ cup Parmigiano Reggiano, grated
2 tablespoons honey or maple syrup, optional
1 to 2 tablespoons balsamic glaze, for finishing (optional)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves

Blanch the Brussels sprouts in boiling salted water for 3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain and pat dry thoroughly.

Place the Brussels sprouts, shallots, garlic, and thyme in a mixing bowl and drizzle with olive oil. Toss gently to coat. Sprinkle with salt and pepper and toss again to coat.

Spread the sprouts onto a large baking sheet. Sprinkle the bacon or pancetta over the top and place on the center rack of the oven.

Roast for 15 minutes and stir. Drizzle with honey or maple syrup if using, then continue roasting for another 15 minutes.

Remove the sprouts from the oven and sprinkle them with the lemon zest. Stir to distribute the lemon zest, then top with the grated Parmesan cheese.

Finish with a drizzle of balsamic glaze before serving, if desired. Enjoy immediately.