Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.