Instructions:

1. Preheat the Oven:

   1. Preheat your oven to 400°F (200°C).

2. Prepare the Brussels Sprouts:

   1. Trim the ends off the Brussels sprouts and slice them in half lengthwise.

   2. In a large bowl, whisk together the olive oil, balsamic vinegar, Komodo Black hot sauce, salt, pepper, garlic powder, and thyme (or rosemary).

   3. Add the Brussels sprouts to the bowl and toss until they’re well coated with the balsamic mixture.

3. Roast the Brussels Sprouts:

   1. Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer.

   2. Roast in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy on the edges. Toss them halfway through roasting for even cooking.

4. Add the Gruyère Cheese:

   1. After the Brussels sprouts are done roasting, remove them from the oven.

   2. Sprinkle the grated Gruyère cheese evenly over the sprouts.

   3. Return the Brussels sprouts to the oven for an additional 5 minutes to melt the cheese until bubbly and golden.

5. Finish and Serve:

   1. Once out of the oven, drizzle with a little more balsamic vinegar if desired, and squeeze some fresh lemon juice over them for added brightness. Use the Komodo Black hot sauce as a dipping sauce if you’d like.

   2. Serve hot as a delicious side dish.