Preheat your oven to 425°F and position the rack in the upper-middle position. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. This temperature ensures the exteriors caramelize before interiors overcook.

Trim the brussels sprouts by removing yellowed outer leaves and cutting each one in half lengthwise. Pat them completely dry with clean paper towels—this step is essential for achieving crispy roasted sides. Transfer to a large mixing bowl.

Drizzle the olive oil over the prepared brussels sprouts and toss gently to coat every piece. In a small bowl, combine garlic powder, onion powder, paprika, black pepper, sea salt, and cayenne pepper. Sprinkle the spice mixture evenly over the brussels sprouts and toss thoroughly until every piece is seasoned.

Arrange the brussels sprouts in a single layer on your prepared baking sheet with flat sides facing down. This positioning is crucial because the flat surfaces directly contact the hot sheet, creating golden caramelization. Roast for 25-30 minutes, stirring halfway through, until the flat sides turn deep golden brown and the outer leaves crisp up.

While the thanksgiving roasted brussels sprouts family recipe finishes cooking, whisk together the balsamic vinegar and honey in a small bowl. Remove the brussels sprouts from the oven when edges are charred and centers are fork-tender. Drizzle the balsamic-honey glaze over the hot vegetables and toss gently to combine.

Sprinkle the grated parmesan cheese and fresh thyme leaves over the entire dish and serve immediately. The residual heat will slightly melt the cheese and release the thyme's aromatic oils. Transfer to your serving platter and watch them disappear from the table.