Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Rinse Brussels sprouts under cold water, trim the ends, and slice each sprout in half lengthwise.

In a large mixing bowl, combine halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and smoked paprika. Toss until coated.

Spread the sprouts cut-side down on the prepared baking sheet in a single layer.

Roast in the preheated oven for 10-12 minutes until golden brown and fragrant, tossing halfway through.

Sprinkle freshly grated Parmesan cheese over the sprouts and return to the oven for 5-8 minutes until melted and golden.

Remove from the oven, drizzle with balsamic vinegar if desired, and garnish with chopped parsley before serving.