Spicy Parmesan Brussels Sprouts

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1/4 cup olive oil

2 tablespoons balsamic glaze

1/2 teaspoon crushed red pepper

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

2 pounds Brussels sprouts, trimmed and halved

1 to 2 Fresno chiles, sliced thin

1 cup shredded Parmesan