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Preheat your oven to 400.
Cut the Brussels sprouts in half, root to tip, leaving the root in tact. Place the sprouts on a rimmed baking sheet and drizzle with the oil. Salt and gently toss with your fingers. Roast for twenty minutes, then flip and roast another 20. At this point let’s wiggle the pan a little to see how they look. Go another five minutes if you need a little more charring.
Transfer the Brussels sprouts to a serving platter and top with blue cheese, fresh parsley, a drizzle of balsamic vinegar and a pinch of flakey salt. Just so good.
Serves four!