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Preheat oven to 400F/205C.
Trim the stem end from Brussels Sprouts and remove discolored or loose outer leaves, then cut each one through the core into quarters. Line up two pieces and cut crosswise into four or five pieces. (You can also use the food processor, although it is hard to get them evenly sliced.)
Whisk together the olive oil and white balsamic vinegar, then toss the Brussels Sprouts with the oil-vinegar mixture.
Season with a generous amount of fresh ground black pepper and some salt.
Brush a roasting pan with 1 tsp. of olive oil and arrange Brussels Sprouts on the pan in a single layer (as much as possible).
Roast until the Brussels Sprouts are nicely browned on the edges and tender, about 25 minutes. I turned them about every 10 minutes.
During the last few minutes of roasting time, put almonds in a dry pan and toast 1-2 minutes, shaking the pan so they don’t burn. Don’t walk away because they go from nicely browned to burned in a few seconds.
Wipe out the bowl you used to toss the raw Brussels Sprouts in, and when they're cooked through and browned as much as you’d like, toss the hot sprouts with the coarsely grated Parmesan.
Arrange on serving dish, sprinkle almonds over and serve.