Preheat oven to 450°.

Trim the end off the Brussel sprouts and remove outer leaves if yellowed; wash and them put in simmering water and steam for 20-25 minutes until they are tender when pierced with a knife. Drain in colander while finishing the remainder of the recipe.

Combine the olive oil, balsamic, garlic and salt and pepper in small bowl. Add into the bowl the Brussel sprouts and the sliced leeks. Toss to evenly coat.

Cover a rimmed sheet pan with parchment paper or foil. (I sprayed mine with cooking spray). Put the sprouts onto the sheet, separating them. Use a heavy glass or a Mason jar and smash the sprouts to flatten out. I like to separate mine so they get crispier than if they were too crowded on the pan. Sprinkle sprouts with grated parmesan and bake at 450 for about 15-20 minutes. You want them to start getting brown and crispy. The last 5 minutes sprinkle with the golden raisins and pistachio nuts.

Remove from oven when nice and brown and drizzle with the Thai sweet chili sauce and squeeze the juice of half a lemon over sprouts.