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Heat the oven to 240C (220C fan)/475F/gas mark 9.
Halve the sprouts, put them in a large roasting tray and drizzle with two tablespoons of olive oil and a tablespoon of the vinegar, then season generously.
Really massage everything into the sprouts, then pop them in the oven for 15 minutes.
Tear the ciabatta into small, bite-size pieces and toss these through the roast sprouts.
Drizzle with a little more olive oil, then return to the oven for 10-15 minutes, until everything is crisp, slightly charred around the edges and tender.
Remove and cool slightly.
Meanwhile, make the dressing.
In a mortar, pound the garlic with a pinch of sea salt until creamy, then add the anchovies and keep pounding until they have broken down.
Muddle in the chopped shallot, two tablespoons of olive oil and the remaining tablespoon of vinegar, then season with black pepper.
Finely grate in half of the parmesan and stir with the pestle, adding a little more olive oil to loosen if need be - you want a thick, creamy dressing.
Cut the little gems into thin wedges.
Stir the dressing through the sprouts, using your hands to make sure everything is coated, then add the little gem wedges and most of the chopped chives, and toss again.
Scatter over the remaining chives, shave the remaining parmesan over the top with a vegetable peeler, and serve.